Tofu Scramble with Potatoes
Hearty, savory brunch with golden hash and creamy scramble
Serves: 4 | Time: 40 minutes
You’ll need
• 1 (14 oz) block firm tofu, drained and pressed
• 3 medium white potatoes (about 1 lb), diced
• 2 cups fresh spinach (or one large handful), wilted
• 2 cups shiitake mushrooms, sliced
• 1 small leek or ½ onion, thinly sliced
• 3–5 tbsp plant-based butter or olive oil
• 1 garlic clove, minced
• 1¼ tsp smoked paprika
• ½ tsp turmeric
• ¼ tsp onion powder
• 2 tbsp miso paste
• 1 tbsp fresh thyme (or 1 tsp dried)
• Salt + black pepper to taste
• 4 slices sourdough bread, toasted (optional)
Optional add-ins
• Nutritional yeast for a cheesy flavor
• Red pepper flakes for heat
• Splash of lemon juice for brightness
Let’s Make It
Bring a pot of water to a boil and cook diced potatoes for 8–10 minutes until just tender. Drain and set aside.
In a large skillet, cook spinach until wilted, then set aside and squeeze out excess moisture.
Heat 2 tbsp oil or butter in a pan. Add potatoes, smoked paprika, salt, and pepper. Cook 10–15 minutes until golden and crispy.
In another pan, sauté garlic, mushrooms, leek, and thyme until soft and fragrant. Stir spinach back in and combine with the potatoes to create your hash.
In a separate skillet, heat remaining oil. Crumble in tofu and add turmeric, onion powder, and a pinch of paprika. Cook 3–5 minutes.
Stir in miso paste and cook another 2 minutes until the tofu is coated and slightly creamy.
Plate the tofu scramble alongside the potato, spinach, and shiitake hash. Serve with toasted sourdough if desired.
Serve It With
• Fresh fruit or citrus salad
• Avocado slices
• Hot sauce or a simple mustard drizzle
Pro Tip
Press your tofu for at least 10 minutes before cooking. It helps the scramble soak up all that smoky, savory flavor and gives you that perfect texture.
