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- Makes 10 cups
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This tofu veggie scramble is perfect for a lazy breakfast or special occasion brunch. Buttery asparagus spears, wilted chard, and tangy cherry tomatoes pair well with the eggy tofu mixture, and a sprinkle of fresh herbs ties everything together. Crispy oven-roasted home fries add heft to the meal with minimal active prep time. Serve with fresh seasonal fruit and whole wheat English muffins for a memorable breakfast that’ll keep you powered up for hours. We love the versatility of this recipe: Feel free to use whatever veggies you have, and for mornings when time is tight, skip the potatoes and serve the scramble over whole wheat or gluten-free bread. And who said you can’t have breakfast for dinner?!
Tip: To make this gluten-free, replace the whole wheat English muffin with corn tortillas, baked tortilla chips, or gluten-free bread.
For more inspiration, check out these tasty ideas:
Ingredients
- 1 pound red-skin potatoes (2-inch diameter), quartered
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- 1 to 2 teaspoons ground turmeric
- ½ teaspoon dry mustard
- 2 14- to 16-oz. package firm tofu
- 12 oz. asparagus, trimmed and cut into 1-inch pieces
- ⅓ cup thinly sliced shallots
- 2 cups torn Swiss chard leaves
- 1 cup cherry or grape tomatoes, halved
- 1 to 2 tablespoons chopped fresh sage, dill, or parsley
- 2 whole wheat English muffins, split and toasted
- 2 cups sliced fresh fruit
Instructions
- Preheat oven to 425°F. Line a shallow roasting pan with parchment paper. Add potatoes and sprinkle with paprika, ½ teaspoon of the salt, ¼ teaspoon of the garlic powder, and the pepper; toss to coat. Roast, uncovered, 30 to 35 minutes or until potatoes are tender and starting to brown, stirring once halfway through roasting.
- Meanwhile, in a large bowl whisk together turmeric, mustard, the remaining ½ teaspoon salt and ¼ teaspoon garlic powder, and 2 tablespoons water. Pat tofu with a clean towel or paper towels until well dried. Coarsely crumble tofu into bowl with turmeric mixture; toss until well coated.
- In an extra-large skillet cook asparagus and shallots over medium 3 to 4 minutes or until vegetables are crisp-tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Stir in tofu mixture. Cook and stir 4 to 5 minutes or until heated through, gently stirring occasionally.
- Add chard, tomatoes, and sage. Cook 2 to 3 minutes or until liquid is evaporated and chard is lightly wilted, stirring frequently (try to avoid crumbling tofu any further). Serve with potatoes, English muffins, and fruit.
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