Feature Recipe | Tofu Scramble with Roasted Potatoes & Salted Bread Bites
I can’t get enough of Tofu Scramble so this recipe is one I definitely wanted to share. After many rounds of testing (no complaints here) I’ve learned two pillars to making the best tofu scramble even non-vegans will enjoy (just ask my cat sitter):
*Hands down a blend of extra-firm and silken tofu most closely mimics the texture of screambled (non-vegan) eggs. If you can’t find silken tofu (my local stores haven’t stocked it in months now) simply sub for extra-firm tofu.
*Kala Namak (also known as Himalayan Black Salt) lends an incredible egg-like taste to this recipe. Due to its natural sulfur content it has a savoury, umami flavour comparable to hard-boiled egg yolks (not to mention an “eggy” smell once cooked). Once you’ve tried it you’ll consider this a must have in your vegan pantry.
Everyone needs a few staples in their breakfast recipe arsenal. Here are a few our most popular breakfast (or brinner) recipes:
- One 350g block extra-firm tofu, rinsed & drained
- One 340g block silken tofu, rinsed & drained
- Olive oil
- 2 green onions, finely chopped
- 1 garlic clove, minced
- Himalayan pink salt or Black Salt
- Turmeric powder
- Nutritional Yeast
- Black Salt/Kala Namak
1/Add each block of tofu to a prep bowl. Using a the tines of a fork, break down the tofu until it reaches a fine crumble. It should have a smooth texture. If using a food processor process the tofu until well combined. Set the tofu mixture aside.
Tip: Don’t over process the tofu – you don’t want a ‘whip’ like consistency.
1/Add a glug of olive oil to a skillet on medium-low heat. Toss in the minced garlic, chopped onion and a pinch of salt. Sauté until fragrant.
2/Increase to medium heat. Add the reserved tofu mixture, a few glugs of olive oil and these three key seasoning ingredients (QTY to your liking): Turmeric Powder, Nutritional Yeast and Black Salt. Cook for 5-10 mins. Taste and adjust seasoning.
When paired with Roasted Potatoes and Salted Bread Bites you have the perfect breakfast or “brinner” (breakfast for dinner). If FAST and EAST is your wheelhouse use this scramble in a breakfast wrap topped with your favourite cheese
Tip: Check out my go-to recipe for the perfect flour tortilla here!
Salted Bread Bites (makes 16-20)
- 1 tsp dry active yeast
- 1 1/3 cups lukewarm water
- 2 cups all-purpose flour + 2 Tbsp
- 1/2 cup quinoa flour (sub for all-purpose flour if req’d)
- 2 tsp sea salt
- Olive oil
Coating (customize amounts to your liking):
- Olive oil
- Garlic powder
- Dried rosemary
- Himalayan pink salt
1/In a small prep bowl combine olive oil, garlic powder, salt and rosemary.
2/In a large mixing bowl whisk together yeast and warm water. Let stand for 10 minutes (should look slightly foamy).
3/Add all-purpose flour (and quinoa flour if using) and sea salt to the mixing bowl with yeast-water mixture. Knead for 3 minutes.
4/Sprinkle some flour (1-2 Tbsp) over the dough. Gently work in extra flour with your fingers.
1/Transfer prepared dough to a well-greased bowl. Coat dough in oil as you form into a large ball. Cover the mound of dough in plastic wrap (tightly as possible). Wrap in a ball and chill in the freezer for 30 -60 minutes.
2/Divide the chilled dough into 12-16 balls. Place each ball on a parchment paper-lined baking tray. Gently press each mound of dough with the bottom of a glass.
3/Using a basting brush, coat each mound of dough generously with the reserved olive oil-herb mixture.
Bake at 450F for 15 minutes or until the tops begin to turn golden brown. Serve hot.
Roasted Garlic-Rosemary-Thyme Potatoes
- 2 lb potatoes, quartered
- 3 garlic cloves, minced
- Few glugs of olive oil
- Few pinches Himalayan pink salt
- Few pinches of dried rosemary
- Few pinches of dried thyme
1/Add potatoes (rinsed and dried) to a large mixing bowl. Fold in minced garlic.
2/Add a few glugs of olive oil to the bowl. Add a few pinches each of salt, dried rosemary and dried thyme. Combine well.
Note: Fresh thyme and rosemary works well if you have it handy!
3/Transfer potatoes to a paper-lined baking tray – aim for a single layer so the potatoes are touching each other as little as possible.
Bake at 420F for 45 – 60 minutes or until potatoes are crispy and golden.
Tip: Remove tray from the oven every 20 minutes, move the potatoes around and add a few pinches of salt for best results!