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. While olive oil, nutritional yeast and turmeric are the standard “trio” in most tofu scramble recipes there are endless variations that allow you to make this egg-less, egg-like dish your own. A blend of firm tofu and silken tofu, for example, is my personal favourite since the texture rivals the real thing. Tamari sauce is also a gem in this scramble. I’m a big fan of the more balanced, less salty flavour of tamari sauce (vs soy sauce) so the combo of umami-flavoured tamari sauce and cheese-like nutritional yeast works wonders in this scramble.
In a recent conversation my colleague mentioned they don’t’ care for donuts but love donut holes. This was the impetus for developing tasty bread bites as the perfect companion to tofu scramble. These Salted Bread Bites were devoured before I could even serve the tofu scramble and roasted potatoes…these balls of goodness are incredibly easy to make and taste like a right-from-the-bakery experience. Be sure to plan ahead as you’ll need to freeze the prepared dough for about 30 minutes. Move over donut holes — you won’t be disappointed with these bread bite gems.
Since there’s no better way to enjoy eggs than with homestyle fries I put together this recipe for Roasted Garlic-Rosemary-Thyme Potatoes as the quintessential side to this tofu scramble. With some fresh minced garlic, olive oil and dry spices you can turn ho-hum spuds into addictive homestyle fries you can enjoy without the guilt. To switch up this recipe you can always chop your potatoes into wedges, matchsticks or even use a mandolin slicer for “chip style” fries.
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
- Glug of olive oil
- 1 small red onion, finely chopped
- 2 sweet bell peppers, finely chopped
- Pinch of Himalayan pink salt
- 2 Tbsp olive oil
- 2 tsp garlic powder
- 1 tsp turmeric powder
- 2 Tbsp tamari sauce
- 2 Tbsp nutritional yeast
- Pinch of Himalayan pink salt
- 1/Add each block of tofu to a prep bowl. Using 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.
Important! Don’t over work the tofu – you don’t want a ‘whip’ like consistency. Sauté It
- 1/Add a glug of olive oil to a skillet on medium-low heat. Toss in the chopped onion, bell peppers and a pinch of salt. Sauté until onions are translucent and peppers are tender.
- 2/Add the reserved tofu mixture, olive oil, garlic powder and turmeric powder to the skillet. Stir to combine. Cook for 5 minutes.
- 3/Reduce to low heat. Add tamari sauce, nutritional yeast and a pinch of salt. Cook for 10 minutes. You want the flavour to soak in at this stage. Taste and adjust seasoning if required.
- When paired with Roasted Potatoes and Salted Bread Bites you have the perfect breakfast or “brinner” (breakfast for dinner). If you’re in the mood for something a little different try a Tofu Scramble Wrap (check out my go-to recipe for the perfect wrap here) topped with your favourite cheese!
Salted Bread Bites
Makes 24-28 1-inch bites.
Prep Tip: Freeze dough for 30-60 minutes before baking.
- 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.
- 1/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.
- 1/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!