Tofu Veggie Scramble with Roasted Potatoes

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:

By Laura Marzen, RD, LD,


  • 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


  • 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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About the Author

Headshot of recipe developer and nutritionist Laura Marzen by Theresa Schumacher Photography

About the Author

Laura Marzen, RD, LD

Laura Marzen, RD, LD, is known for developing approachable recipes using her attention to detail and relying on two decades of experience creating and testing recipes. She created and tested recipes while working in the Better Homes & Gardens test kitchen for over seven years. Since then, she has gone on to develop more than 1,000 recipes for national magazines. In addition to her work developing recipes, Marzen uses her passion for healthy eating to coach women on improving their digestion and health in a way that's practical and sustainable. She has consulted for authors Rocco DiSpirito and Joy Bauer and has appeared on both local and national news and television programs on behalf of Better Homes & Gardens and Living the Country Life. With her work coaching women to improve their health, Marzen has extensive knowledge on the topics of digestion, metabolism, inflammation and IBS. Marzen earned a B.S. degree in dietetics from Iowa State University. She followed that with a dietetic internship and classes in public health at the University of Iowa through the University of Iowa Hospitals and Clinics. Learn more on her website. Photo by Theresa Schumacher Photography
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