Best 2 Spicy Vegan Tofu Scramble And Olive Oil Roasted Potatoes With Herbes De Provence Recipes

Indulge in a delightful plant-based breakfast or brunch with our irresistible Spicy Vegan Tofu Scramble and Olive Oil Roasted Potatoes with Herbes de Provence. This satisfying meal is not only delicious but also packed with nutrients, ensuring a vibrant start to your day.

Savor the vibrant flavors of the Spicy Vegan Tofu Scramble, where crumbled tofu is infused with a symphony of spices, nutritional yeast, and plant-based milk, resulting in a rich and savory scramble that will tantalize your taste buds. Roasted potatoes are the perfect accompaniment, featuring crispy exteriors and fluffy interiors, all generously seasoned with aromatic herbes de Provence, creating a captivating fusion of flavors. Complement your meal with a side of fresh greens, sliced avocado, and your favorite hot sauce for an extra kick. This recipe provides a wholesome and flavorful meal that caters to vegan and plant-based diets, promising a satisfying and guilt-free culinary experience.

Here are our top 2 tried and tested recipes!

TOFU-POTATO SCRAMBLE

Tofu-Potato Scramble image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 large Yukon gold potato, peeled and cut into 1/2-inch pieces
1 tablespoon extra-virgin olive oil
1 bunch scallions, thinly sliced
2 cloves garlic, chopped
2 teaspoons chili powder
2 bell peppers (1 red, 1 green), chopped
Kosher salt
1 14-ounce block firm tofu, drained and crumbled
4 8-inch whole-wheat tortillas
1/4 cup shredded part-skim mozzarella
1 cup cherry tomatoes, halved
1 cup shredded lettuce

Steps:

Put the potato pieces in a large skillet and cover with water. Bring to a boil, then reduce the heat to medium and simmer 3 minutes. Pour out all but about 1 tablespoon of the water.
Add the olive oil, scallions, garlic and chili powder to the skillet and cook, stirring, 2 minutes. Add the bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the potatoes and peppers are tender, 5 to 7 more minutes. Add the tofu and 2 tablespoons water and cook until the tofu is heated through, about 3 more minutes. Season with salt.
Warm the tortillas in a skillet or in the microwave. Divide among plates and top with the tofu scramble. Pile the cheese, cherry tomatoes and lettuce on top.

Nutrition Facts : Calories 374, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 4 milligrams, Sodium 626 milligrams, Carbohydrate 42 grams, Fiber 6 grams, Protein 19 grams

HERBES DE PROVENCE ROASTED POTATOES

Herbes De Provence Roasted Potatoes image

Provided by Giada De Laurentiis

Categories side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

24 ounces golden peewee potatoes, halved if large
1 medium onion, halved and sliced
1/3 cup olive oil
1 tablespoon herbes de Provence
1 teaspoon kosher salt

Steps:

Preheat the oven to 450 degrees F.
Add the potatoes, sliced onion, olive oil, herbes and salt to a rimmed baking sheet. Toss well to coat evenly. If cut, arrange the potatoes so they are cut-side down on the baking sheet. Place in the lower third of the oven and bake until golden brown and the potatoes are tender, 25 to 35 minutes. Serve warm.

Tips for a Perfect Vegan Tofu Scramble and Olive Oil Roasted Potatoes:

To achieve a fluffy tofu scramble, press the tofu thoroughly to remove excess moisture. This helps the tofu absorb the flavors and cook evenly.
Use a non-stick skillet and cook the tofu over medium heat. Stirring frequently and breaking the tofu into small pieces will create a more evenly cooked scramble.
Add your favorite seasonings and vegetables to the tofu scramble. Some popular options include turmeric, nutritional yeast, smoked paprika, garlic powder, onion powder, and chopped spinach.
To make sure your potatoes are crispy on the outside and fluffy on the inside, toss them with a generous amount of olive oil, salt, and herbs de Provence.
Roast the potatoes at a high temperature (425°F or 220°C) for about 20-25 minutes, or until they are golden brown and tender when pierced with a fork.
Serve the tofu scramble and roasted potatoes immediately, garnished with fresh herbs, chopped nuts, or a drizzle of olive oil.

Conclusion:

This spicy vegan tofu scramble and olive oil roasted potatoes with herbes de Provence is a delicious and satisfying meal that is perfect for breakfast, lunch, or dinner. The tofu scramble is packed with protein and flavor, while the roasted potatoes are crispy on the outside and fluffy on the inside. This dish is also easy to make and can be tailored to your own personal preferences. So next time you are looking for a quick and easy vegan meal, give this recipe a try!