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Tofu Scramble + Crispy Breakfast Potatoes

Breakfasts for me are almost always on the sweeter side. I usually stick to a large smoothie, banana ice cream, and in the colder months, I’ll have oatmeal.

Savory for breakfast? Why not?

Though I would typically prefer a sweeter breakfast, this recipe convinces me otherwise.

This stuff is bomb, guys.

Yes, it has tofu, but fear not. Crumbled tofu, along with sauteed veggie and a few spices, results in a delicious scramble that’s full of flavor and has a wonderful egg-like texture.

Pair that with crispy seasoned breakfast potatoes, sliced avocado, and your favorite condiments, and you’ve got the perfect savory breakfast.

Another plus? It takes less than 25 minutes to make and requires simple, easy-to-find ingredients you probably already have at home.

I don’t even know who thought of this idea to turn tofu into scrambled “eggs”– but isn’t it a wonderful idea?!

At first I thought it was the slightest bit weird, but trust me. It’s amazing.

After several attempts, I think I got this recipe spot on, & I’m so exciting to be sharing it with you!

If you enjoy this recipe, I would love to know. Leave a comment, rate the recipe, and tag your photo @wholesomesoybean on Instagram to I can see!

Cheers, friends!! xx


Tofu Scramble + Crispy Breakfast Potatoes
Recipe Type: Breakfast
Cuisine: Vegan
Author: Wholesome Soybean
Prep time:
Cook time:
Total time:
Serves: 2
  • Tofu scramble:
  • 1/2 tablespoon olive oil
  • 2 cloves minced garlic
  • 1/2 cup finely sliced red onion
  • 1 14oz block firm tofu (drained and pat dry with a dry paper towel.)
  • 2 cups diced baby tomatoes
  • 1 cup sliced mushrooms (crimini or white button)
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon tumeric
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • For the potatoes:
  • 3 cups diced baby red potatoes (microwaved 3/4 minutes covered in wet napkin)
  • 2 cloves minced garlic
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • For Serving:
  • Sliced avocado
  • Hot Sauce
  • All-natural ketchup (I love Trader Joe’s kind)
  1. In a medium-sized pan, heat 1/2 tablespoon olive oil. Add red onion and garlic and cook on medium/low for a couple minutes. Then, add tomatoes and mushrooms to the mix.
  2. Crumble in the tofu and add spices. Cook on medium heat for a few minutes till much of the liquid has evaporated.
  3. Prepare potatoes: Add diced red potatoes to a microwavable bowl and cover with a wet paper towel. Microwave for 3-4 minutes till fork tender.
  4. Heat 1 tablespoon olive oil on medium-sized pan. Add garlic, potatoes, salt, and pepper. Cook on medium heat, flipping frequently till all edges are golden and crispy.
  5. Serve tofu scramble on a bed of fresh arugula, spinach, or toast, along with crispy potatoes. Enjoy with avocado, ketchup, hot sauce, and/or other toppings of your choice!