Tofu Scramble and Potatoes

I’m not a big lover of tofu, but this hearty breakfast scramble recipe from Shanti Ellis sounds amazing:

Tofu Scramble

For the Scramble:

1/4 block of firm or extra firm tofu
1/4 bell pepper
1/4 cup onion
3/4 cup of spinach or 1/2 cup kale or carrot greens from 2 carrots
1 oz goat cheese
salsa (optional)
olive oil


For the potatoes:

1 small to medium red potato
minced garlic
balsamic vinegar
olive oil


Making the Scramble:

Squeeze the tofu to remove excess water, but be careful not to crumble it.  Then cut into cubes about an inch by an inch and set aside.

Dice the veggies.

If you’re using spinach, you probably don’t need to cut it up unless the leaves are particularly large.
If you’re using kale (or Swiss chard), remove the tough ribs and slice into ribbons.
If you’re using carrot greens (which is what’s used in the picture), cut them into pieces about 1 inch long.

Heat up a medium-sized pan and some olive oil.  When hot, add in the tofu.  Try not to move it around too much so that it gets a little browned and crunchy on at least one side.  After a few minutes, add in the diced veggies.  If you’re using carrot greens, add them now.  If you’re using kale or Swiss chard, add them about 2 minutes after the veggies.

Once everything is cooked through (around 8 minutes depending on the size of your pan and how much you’re making), add in the spinach, if you’re using that.  Let it cook until wilted, which should only be 1 or 2 minutes.  Then add the goat cheese.  Stir in until melted, which shouldn’t take very long at all since it’s a soft cheese.  Then stir in salsa, if you’re using it.

Done.  Top with sprouts, if you like.  It can add a nice little bit of crunch.
(You can, of course, add any veggies you like.  Mushrooms are a nice addition, as are tomatoes, assuming you aren’t using a pico de gallo type of salsa.)

Back to the Potatoes:

Slice the potato into discs.  Try not to slice them too thin or they will burn into crispy, inedible charred things.
In a hot pan with oil, place them in a single layer.  Let them cook for a few minutes, then top with the minced garlic (however much you want… people have such varying garlic love).  Flip the discs over and continue to cook.
After about 2 or 3 minutes, pour in some balsamic vinegar (kinda like you’re deglazing the pan).  The potatoes soak it up pretty well, and it makes a nice, crusty edge on the bottom.
Remove when they’re as crunchy and browned as you like them and add some pepper and you’re done!


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