• Sheryl

Tofu and Potato Scramble

Updated: Jul 6

Breakfast, brunch, or dinner, this Tofu and Potato Scramble is a fast and delicious meal-in-one. Get creative and add eggs, roll it in a tortilla, or just top with salsa, and enjoy!


1 Package of Tofu (the trick to great-tasting tofu is to press as much water out of it as possible. See directions here [need to link]


1 Package of Frozen Diced Potatoes, or dice up one large baking potato


1/2 Small Red, Yellow, or White Onion, diced


1 Red Pepper, diced


4-5 garlic gloves (or a tsp of prepared minced/chopped garlic)


McCormick's Steak Seasoning


Olive Oil

Heat oven to 400-degrees. Spray baking sheet with nonstick spray. Line sheet with potatoes, drizzle with olive oil, sprinkle with Steak Seasoning (it's like Seasoned Salt, but better!), place on upper rack in oven, and cook until done (20-25 minutes). Check 1/2 way through and turn potatoes over once.


To prepare tofu: pat dry, season with steak seasoning sauce

While the potatoes are roasting, saute onion and garlic for 3-4 minutes, add in red pepper, and cook for another 3-4 minutes. Add in prepared tofu and saute for another 3-4 minutes. Take potatoes out of the oven and add into the scramble. Mix well. Season to taste.


While the potatoes are roasting, saute onion and garlic for 3-4 minutes, add in red pepper, and cook for another 3-4 minutes. Add in prepared tofu and saute for another 3-4 minutes. Take potatoes out of the oven and add into the scramble. Mix well. Season to taste.


Top with your favorite salsa (see several homemade salsa recipes here, link]. Enjoy!



#vegetarian

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Sheryl Stillman

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