Kris Carr


Tofu Scramble with Veggies and Roasted Potatoes

Tofu Scramble with Veggies and Roasted Potatoes


Tofu Scramble

  • 1 tablespoon olive oil
  • 14-ounce pack of extra firm tofu, drained
  • 1 small red onion, diced
  • 1 red bell pepper, diced
  • 1 pound of mushrooms, sliced
  • 5-ounce pack of baby spinach
  • 1 head of broccoli, cut into florets
  • 10 grape tomatoes, cut in half
  • 2 teaspoons turmeric
  • Kosher salt and pepper to taste

Roasted Potatoes

  • 4-6 Yukon gold potatoes or whatever you have on hand
  • 2 tablespoons olive oil
  • 2 teaspoons Cajun seasoning
  • Kosher salt and pepper to taste



1. Preheat the oven to 425 degrees Fahrenheit.

2. Cut the potatoes into fork size pieces. Place into a pot and cover with cold water. Add a couple pinches of salt and bring to a boil. Simmer until the potatoes are just done.

3. Drain, then toss in a bowl with olive oil and the seasoning. Spread out the potatoes on a sheet tray lined with parchment paper. Bake for 20 minutes at 425 degrees Fahrenheit.

4. Chop all your veggies and drain the tofu.

5. In a large skillet, add the olive oil over medium-high heat. Add the onions, pepper, and mushrooms. Season with salt and pepper and sauté for 5 minutes.

6. Add the broccoli, tomatoes, and crumble in the tofu. add the turmeric and mix well. Cook for an additional 5 minutes. Add the spinach, mix well and turn off the heat. Check the seasoning and adjust. Serve with hot sauce and ketchup.

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