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Tofu Scramble

What you need: 

4 oz. firm or extra firm tofu (about 1/4 of a 14 oz. package)
1 medium potato
1/4 medium onion, chopped
1/4 green bell pepper, chopped
3 white mushrooms, sliced
any other chopped veggies that sound good: zucchini, broccoli, spinach, tomatoes, etc.
1 tablespoon canola oil
1 tablespoon soy sauce, or to taste
garlic powder to taste
black pepper to taste
slight drizzle of olive oil

What you do: 

Scrub potato and dice into 1/2 inch cubes. Heat oil in a non-stick frying pan over medium heat. Fry potatoes on all sides until done all the way through and sufficiently crispy, depending on how you like them (for me its approximately 7 minutes).
Meanwhile, chop veggies and squeeze excess water from the tofu.
When the potatoes are done, add the veggies and crumble the tofu into the pan, stir, and cook until the onion and mushrooms are soft. Add soy sauce, garlic powder and freshly ground black pepper to pan (I like a lot!). Stir well to distribute the seasonings evenly.
Scoop onto a serving plate, bowl, tortilla, toast, whatever, and drizzle with a little olive oil. Best way to start the day!

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
1-2

SO HOW'D IT GO?

I have been trying to find a good breakfast staple to replace eggs and this did the trick!  It was sooo good!

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I have been trying to find a good breakfast staple to replace eggs and this did the trick!  It was sooo good!

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This is ridiculously good. My dad and brother are really wary of tofu, but every time I make this, they come running to the kitchen and demand that I share.

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This was excellent!I used a TAD extra soy sauce and used tomatoes,onions,red bell pepper,and I guess thats it.Thanks for the recipe! ;)b

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this was delicious! I used sesame oil, and also added some ginger along with fresh garlic! The perfect way to use those veggies... thank you for the recipe! :)

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I loved this! It is super easy to prepare and very filling!

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This is awesome! I kind of combined this recipe with the "Best Breakfast Scramble Ever" recipe, so I followed yours except I mixed the spices into a nooch sauce and then added it to the scramble.  I used tofu that had been frozen, which I find cooks up more quickly and thoroughly.

I will definitely reuse this recipe!

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This was SOOOOO good!  Thanks for an awesome recipie! :)>>>

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Ok I just made this for dinner(dontcha just love a good breakfast for dinner?) and it turned out really well. I have never had a tofu scramble before, which is odd because I am kind of a tofu freak.  I really am powered by tofu......I made one change in that I added a teaspoon or so(dont measure) of tumeric to give it some color. I ommitted the mushrooms simply because I did not have any on hand. I granished with some cheddar"cheese", flat leaf parsley, a dollop of tofutti sour cream and some green onions. I did add a bit too much oil when I was cooking the hash browns so I was left with a bit of oil flavor, which was my fault...next time I will use olive oil or cooking spray instead!

Really yummmmmy  ;)b

erin~

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:) YUM! I love it. I added some brewers yeast at the end for the vitamins and delish taste but, overall good recipe. I'm glad I tried it. Saved the rest in a tupper in the fridge for tomorrow morning.

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