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baked tofu scramble with sriracha and spinach
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Vegan Baked Tofu Scramble with Veggies and Potatoes

Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Breakfast
Servings: 4 servings

Equipment

  • two mixing bowls
  • measuring cups and spoons
  • cutting board + knife
  • oversized baking sheet (13x18)

Ingredients

Tofu Scramble

  • 1 block firm tofu
  • ¼ cup unflavored and unsweetened non-dairy milk (soy, almond or flax work best)
  • ¼ cup nutritional yeast
  • 1 teaspoon garlic granules or powder
  • ½ teaspoon kala namak salt (sub sea salt for less "egg" flavor)
  • ½ teaspoon onion granules or powder
  • ¼ teaspoon turmeric *optional
  • ¼ teaspoon black pepper

Potatoes + Vegetables

  • 3 cups baby red potatoes or sub fingerling
  • ½ cup shallots, sliced or red onion, diced
  • 1 cup diced green pepper
  • 1 cup broccoli florets (fresh or frozen)
  • 2 tablespoons avocado oil
  • ½ teaspoon garlic granules or powder
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper (omit if sensitive to spice)

Toppings

  • sriracha, avocado, black beans, salsa, additional salt, etc.

Instructions

  • First, remove tofu from the packaging, drain the water, and gently press or pat excess water with an absorbent dishcloth.
  • Crumble the tofu (with your hands or by mashing with a fork) into a large mixing bowl. The tofu should crumble easily. Add the rest of the tofu scramble ingredients listed (milk-black pepper) and stir to coat the tofu. Set aside to marinate.
    Note: If you're using extra-firm tofu or the tofu is tough to break apart/doesn't have much "give" to it, be sure to drizzle a tablespoon or so of avocado oil over the prepared tofu before baking to prevent the tofu from becoming too dry as it bakes.
  • Preheat oven to 445° F and line an extra large baking sheet with parchment paper. Prepare the potatoes & veggies; dice and add to a bowl and season with oil and spices.
  • Add the prepared tofu along with the prepared veggies to the baking sheet and spread evenly. Place into oven and cook for 30-35 minutes or until the tofu and potatoes are golden brown.
  • Remove from oven and top with sriracha, avocado, beans, and/or greens of your choice.

Notes

For additional flavor, add 1 teaspoon of Italian seasoning or paprika. 
For additional heat, add ¼ - ½ cup of diced pickled jalapeños or ½ a teaspoon of cayenne pepper. 
For extra "egg" flavor, sprinkle with another pinch or two of kala namak salt before eating. 
*recipe originally published 3/3/22 updated 10/14/23