Go Back
–+ servings
Tortilla stuffed with tofu scramble, crispy potatoes, avocado, tomatoes and drizzle.

Vegan Tofu and Potato Breakfast Scramble

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Author: Tracy Halasz

Ingredients

TOFU SCRAMBLE

  • 1 350 g tofu block, medium-firm
  • 2 teaspoons oil
  • ¼ teaspoon Kala Namak salt and black pepper
  • ¼ teaspoon garlic powder
  • 1-2 tablespoons nutritional yeast
  • ⅛ teaspoon turmeric (optional for colour)

HASHBROWNS

  • 1-3 cooked potatoes, cubed
  • 1 tablespoon butter or olive oil
  • 1 clove garlic, minced
  • ¼ cup leaks, sliced or chopped red onion
  • 1 cup spinach, ribbons
  • S&P to taste

Tex Mex Cashew Cream Recipe

    OPTIONAL GARNISHES

    • chopped tomatoes or salsa
    • cilantro, chopped
    • green onions, sliced
    • avocado slices or guacamole
    • vegan sausage patties
    • cashew cream / drizzle recipe link below
    • sriracha hot sauce
    • spicy ketchup recipe link below

    Instructions

    TOFU SCRAMBLE

    • I don't worry about pressing tofu for my scrambles, but if you like a firm tofu texture, wrap the block in some paper towels and stack a couple heavy cookbooks on top while you prepare the other ingredients (or choose firm tofu).
    • Medium firmness tofu or medium firm is good for tofu scramble as it produces a fluffy, creamy result.
    • Add 1 tbsp of oil to a non-stick skillet over medium-high heat (if oil free, skip the oil). Crumble the tofu and add to the hot pan.
    • Season with Kala Namak salt, black pepper, garlic powder, nutritional yeast, and turmeric.
      *Turmeric - typically added for colour, turmeric does not add any noticeable flavour but it adds a big nutritional benefit.
    • Let the tofu heat up unstirred for a couple minutes while the water evaporates which will naturally release the tofu from the pan. Then stir while the tofu heats through.
    • Add a splash of milk if the tofu is sticking and for a fluffier texture.
    • Taste for seasonings and adjust as desired.

    HASH BROWNS (aka fried potatoes)

    • Add 1 tbsp of oil or butter to a skillet (or if oil free, use a non-stick skillet and a splash of water as needed to prevent sticking).
    • Saute garlic, leeks/onions, and cubed cooked potatoes* over medium-high heat. Add S&P and a splash of water or broth and cover the pan. Check and stir frequently until golden brown.
      *I use leftover baked potatoes or boiled potatoes for fast and easy hash browns. You can also use your favourite store-bought hash browns.
    • Stir in the spinach ribbons for the last minute or two. Remove from heat.

    VEGAN BREAKFAST PATTY (optional)

    • Gardein breakfast patties are a family favorite. Cook them on the stove or in the oven while the potatoes are cooking.

    Vegan Sauces + Drizzles

    PUTTING IT ALL TOGETHER

    • Add a piece of toasted sourdough (or warm tortilla), a breakfast patty, a pile of tofu scramble and a big helping of potatoes to a bowl or plate.
    • Drizzle with cashew cream and sriracha. Sprinkle with chopped tomatoes (or salsa), sliced green onions, chopped cilantro, avocado slices or guacamole, and a side of spicy ketchup.
    • Spicy Ketchup recipe (optional)

    Notes

    LEFTOVER TOFU SCRAMBLE. Tofu scramble is delicious leftover. Warm it in a skillet or the microwave, great in a wrap, bowl or taco. Or make a thick, grilled tofu scramble sandwich with spicy ketchup and a slice of vegan cheese! Sooo delicious.
    TOFU. I typically use medium to medium-firm tofu for my scrambles. Find fresh tofu near the produce or deli department in the refrigerated section.
    BREAKFAST PATTY. The vegan sausage patties are optional but really delicious. Find them in the frozen aisle.