Tofu Scramble with Roasted Vegetables

June 3rd, 2013 12:46 pm by Kelly Garbato

2013-05-19 - Roasted Veg Tofu Scramble - 0002

This is just a little something I threw together (several times, actually) during the chaos that was May. Leftover roasted veggies in the fridge + about-to-expire tofu = nearly effortless breakfast for dinner deliciousness.

Now if only I could eat my feelings away…


Tofu Scramble with Roasted Vegetables


2 large potatoes
3 large carrots
1/2 onion, diced
3 tablespoons minced garlic
3 tablespoons olive oil
salt and pepper to take

1 pound firm tofu, lightly pressed
2 tablespoons olive oil, divided
1/2 onion, diced
2 tablespoons minced garlic
1/4 cup nutritional yeast
1 tablespoon soy sauce
1/2 teaspoon cumin
1/4 teaspoon turmeric
1 tablespoon chives (or parsley)
1/2 teaspoon salt
black pepper to taste (optional)


1. Begin by roasting the vegetables. (This step can be done an hour or a several days in advance; just store the roasted veggies in an airtight container in the fridge until ready for use.) Preheat the oven to 450F. Wash, peel, and chop the potatoes and carrots. Cut the carrots into largish bite-sized pieces; the potatoes should be slightly larger, as they’ll break down a bit while cooking in the scramble. In a large baking pan, combine the carrots, potatoes, onion, garlic, olive oil, and salt and pepper; mix well. Spread the vegetables out so that they’re in a single layer. Bake, uncovered, at 450F for 20 to 30 minutes or until tender. Stir once halfway through. When done, set aside.

2. Lightly press the brick of tofu to drain the excess moisture. In a large skillet, heat the olive oil on medium heat (add an extra tablespoon if necessary). Add the diced onion and cook for about five minutes, or until the onions are translucent. Add the garlic and continue to cook for another five minutes.

3. As the onion and garlic are cooking, place the tofu in a large bowl and mash it with a fork until it becomes crumbly.

4. Pour the tofu into the skillet and mix it in with the onion and garlic. Reduce the heat to medium-low. Add the nutritional yeast, soy sauce, cumin, turmeric, and the salt. Mix well. Continue to cook, stirring occasionally, until some of the moisture from the tofu has evaporated. Add the roasted vegetables and chives and continue to cook until the veggies are warm and the scramble is to your liking. Serve warm.

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