SPICY VEGAN TOFU SCRAMBLE AND OLIVE OIL-ROASTED POTATOES WITH HERBES DE PROVENCE
You won't miss eggs with this breakfast dish bursting with intense, unique flavors and textures. I use F. Oliver's® Meyer lemon olive oil, and honeyed ginger balsamic vinegar, with a dash of curry powder. Paired with roasted potatoes, this makes a memorable meal. Serve with sautéed spinach or a crisp leaf of romaine lettuce.
Provided by lindseytr0n
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 1h15m
Yield 4
Number Of Ingredients 24
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until parboiled, about 5 minutes. Drain and transfer potatoes to a baking sheet. Coat liberally with olive oil and season with herbes de Provence, sage, sea salt, and black pepper.
- Roast in the preheated oven until tender, turning once, about 25 minutes.
- Meanwhile, place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Cut tofu into small dice.
- Heat olive oil in a pan over medium-high heat. Add garlic and saute until golden, about 1 minute. Add mushrooms and cook until softened, 3 to 5 minutes more. Add zucchini and a sprinkling of sea salt; keep cooking for about 3 minutes more.
- Add diced pressed tofu, scallions, lemon oil, rice vinegar, soy sauce, pear vinegar, and ginger to the pan with the vegetables. Stir in fennel seeds, curry powder, turmeric, sea salt, Chinese 5-spice powder, and ground pink pepper. Reduce heat to low and cook until flavors combine, 3 to 5 minutes more.
Nutrition Facts : Calories 435.7 calories, Carbohydrate 36.2 g, Fat 28.6 g, Fiber 4.1 g, Protein 11.6 g, SaturatedFat 4 g, Sodium 487.2 mg, Sugar 1.5 g
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Walakira John
[email protected]I love this recipe! The tofu scramble is so fluffy and flavorful, and the roasted potatoes are always a hit. I've made this recipe several times and it's always a winner.
AHMED GULZAR
[email protected]This recipe is a bit time-consuming, but it's worth it. The tofu scramble is flavorful and the roasted potatoes are crispy and delicious. I would definitely recommend this recipe to anyone looking for a special vegan breakfast or brunch dish.
h witt
[email protected]I made this recipe for a brunch party and it was a huge hit. The tofu scramble was a great alternative to eggs and the roasted potatoes were the perfect side dish. I would definitely make this again.
Braydon Schultz
[email protected]This recipe is a great way to use up leftover tofu. The tofu scramble is a great source of protein and the roasted potatoes are a healthy and delicious side dish. I would definitely recommend this recipe to anyone looking for a quick and easy vegan m
Adam Ruto
[email protected]I've never been a fan of tofu, but this recipe changed my mind. The tofu scramble was fluffy and flavorful, and the roasted potatoes were crispy and delicious. I would definitely make this again.
Sandra Bullock
[email protected]I'm a big fan of tofu scrambles, and this one is one of my favorites. The flavors are perfect and the roasted potatoes are the perfect accompaniment. I would definitely recommend this recipe to anyone looking for a delicious and healthy vegan breakfa
Nyiah Tate
[email protected]This recipe is a great starting point for a tofu scramble. I added some additional vegetables, such as spinach and mushrooms, to make it more hearty. I also used a different type of vegan sausage, which gave it a different flavor. Overall, I enjoyed
Basko The Gama
[email protected]I followed the recipe exactly and the results were not good. The tofu scramble was dry and bland, and the roasted potatoes were undercooked. I would not recommend this recipe.
Md Rad
[email protected]This recipe was a bit too spicy for my taste, but I still enjoyed it. The tofu scramble was flavorful and the roasted potatoes were crispy and delicious. I would recommend using less chili powder next time.
Nicole Cain
[email protected]I've made this recipe several times now and it's always a winner. It's a great way to use up leftover tofu and it's always delicious. I love that it's vegan and gluten-free, so it's perfect for people with dietary restrictions.
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[email protected]I made this recipe for my family and they loved it! Even my picky kids ate it all up. The tofu scramble was a great way to get them to eat their vegetables, and the roasted potatoes were a hit with everyone. I will definitely be making this again.
Richman Oscar
[email protected]This recipe was easy to follow and the results were amazing! The tofu scramble was fluffy and flavorful, and the roasted potatoes were crispy and golden brown. I would definitely recommend this recipe to anyone looking for a delicious and healthy veg
Rubel Ahmed Alif
[email protected]I was skeptical about how good a tofu scramble could be, but this recipe proved me wrong. The tofu was perfectly scrambled and the spices gave it a delicious flavor. The roasted potatoes were also a great addition. I will definitely be making this ag
Joel Sepulveda
[email protected]I'm not vegan, but I'm always looking for new and delicious plant-based recipes. This tofu scramble did not disappoint! It was packed with flavor and the potatoes were roasted to perfection. I will definitely be making this again.
Ansari Nadeem
[email protected]This tofu scramble was a hit! The flavors were spot-on, and the roasted potatoes were the perfect crispy complement. I'll definitely be making this again.