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Southwest Tofu Potato Scramble Recipe

This Southwest Tofu Potato Scramble is  a delicious vegan breakfast. Filled with fresh flavors and a kick of heat from the jalapeno.

Southwest Tofu Potato Scramble Recipe
SERVES 4 | FINISH IN 1 hour


This Southwest Tofu Potato Scramble is  a delicious vegan breakfast. Filled with fresh flavors and a kick of heat from the jalapeno.

Ingredients
  • ¼ c. Olive Oil, divided
  • 2 c. Finely Diced Yellow Potatoes (diced into ¼ inch cubes)
  • 1 tsp. Salt, divided
  • ¾ tsp. Chili Powder
  • 1 16oz. Package Extra Firm Tofu, drained and pressed
  • 1 tbsp. Nutritional Yeast
  • 1 tsp. Powdered Turmeric
  • 1 15oz. Can Pinto or Black Beans, drained and rinsed
  • ¼ c. Thinly Sliced Scallions
  • 2 tbsp. Fresh Chopped Cilantro
  • 1 ½ tbsp. Finely Diced Jalapeño, pickled or fresh
  • Organicville® Nondairy Jalapeño Ranch
  • For topping: more cilantro, scallions, avocado, tomatoes or salsa
Directions
  1. Drain the tofu and pat dry. Wrap in a clean dish towel or several sheets of paper towel. Set something heavy on top of the block of tofu, like a cast iron pan, and let sit for at least 30 minutes.
  2. While the tofu is pressing, add 2 tablespoons of oil to a large skillet over medium heat. Add potatoes, ½ tsp of salt and chili powder and cook, stirring frequently, for 15-20 minutes (until potatoes are fork tender).
  3. Once the tofu is pressed, transfer to a bowl and use the back of a fork to mash into small, bite-sized pieces. Stir in nutritional yeast, turmeric and remaining ½ teaspoon of salt.
  4. Add the remaining 2 tablespoons o olive oil, tofu, pinto beans, scallions, cilantro and jalapeño to the skillet. Continue cooking for 6-8 minutes. Serve hot topped with Organicville® Nondairy Jalapeño Ranch and garnishes.

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