Best Spicy Tofu Scramble With Yukon Gold Sweet Potato Home Fries Recipes

SIMPLE TOFU SCRAMBLE

Steps:

• , no need to press as the water will dissipate as it cooks. I typically let the block of tofu rest on its side thin side to drain for a few minutes before using.
• Heat the skillet over medium heat, add the tofu while crumbling it between your fingers (above right). Alternatively, add the tofu block to the skillet and use the back of a fork to mash it a bit. You can also break it up with a wooden spoon. Do whatever is comfortable or makes sense for you. Cook for 2 - 3 minutes.
• Add the turmeric, nutritional yeast, optional garlic + onion powder, salt and pepper, cooking for 2 minutes more, stirring frequently. If adding veggies, this is the perfect time to add them.
• Lastly, add the vegan cream and black salt, and cook another 3 minutes, stirring frequently.
• Serves 4
• Serve right away with Breakfast Potatoes or Home Fries, and fresh fruits. Also great with a slice of toasted Artisan Bread!

SHEET-PAN CRISP TOFU AND SWEET POTATOES

Steps:

• Heat oven to 400 degrees. Arrange tofu pieces, cut sides down, on a clean kitchen towel or paper towels. Cover with another kitchen towel, and place a flat cutting board on top. If your cutting board is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 10 minutes (and up to 30 minutes), then transfer to a cutting board. Cut strips into 3/4-inch pieces (1-inch thick), and transfer to a medium bowl.
• In a small bowl, whisk together oil, tamari, honey and 1 teaspoon vinegar. Toss half the mixture with the tofu, then toss in cornstarch. Arrange in a single layer on a rimmed sheet pan.
• On a separate rimmed sheet pan, toss together potato wedges, 1/2 teaspoon salt and pepper. Arrange in a single layer; do not crowd the pan. If they don't all fit, arrange extra wedges on the pan with the tofu.
• Bake tofu and potatoes until browned, 35 to 40 minutes, flipping them halfway through. If the tofu sticks (and this is likely), use a thin metal spatula to carefully loosen each one before flipping. A small offset spatula is perfect here.
• Meanwhile, in a medium bowl, combine scallions, 1 tablespoon vinegar and a large pinch each sugar and salt. Let sit while tofu and potatoes roast.
• To serve, toss tofu with some of the reserved tamari sauce, to taste. Serve with potato wedges, topped with scallions, cilantro and a drizzle of hot sesame chile oil or sprinkling of red-pepper flakes, and more tamari sauce. Sprinkle with peanuts if desired.

TOFU-POTATO SCRAMBLE

Steps:

• Put the potato pieces in a large skillet and cover with water. Bring to a boil, then reduce the heat to medium and simmer 3 minutes. Pour out all but about 1 tablespoon of the water.
• Add the olive oil, scallions, garlic and chili powder to the skillet and cook, stirring, 2 minutes. Add the bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the potatoes and peppers are tender, 5 to 7 more minutes. Add the tofu and 2 tablespoons water and cook until the tofu is heated through, about 3 more minutes. Season with salt.
• Warm the tortillas in a skillet or in the microwave. Divide among plates and top with the tofu scramble. Pile the cheese, cherry tomatoes and lettuce on top.

TOFU SCRAMBLE

Steps:

• Heat the oil in a frying pan over a medium heat and gently fry the onion for 8 -10 mins or until golden brown and sticky. Stir in the garlic, turmeric, cumin and paprika and cook for 1 min.
• Roughly mash the tofu in a bowl using a fork, keeping some pieces chunky. Add to the pan and fry for 3 mins. Raise the heat, then tip in the tomatoes, cooking for 5 mins more or until they begin to soften. Fold the parsley through the mixture. Serve on its own or with toasted rye bread (not gluten-free), if you like.

YUKON GOLD & SWEET POTATO HOME FRIES

Steps:

• Heat 1 tablespoon of the oil in a saute pan over medium heat. Add the onion and peppers and cook until the onions are softened, about 5 minutes. Add the remaining oil, then add the potatoes, oregano, thyme, salt and pepper, lower the heat and continue to cook, stirring often, until the potatoes are nicely browned. Serve at once.

SPICY TOFU SCRAMBLE WITH YUKON GOLD & SWEET POTATO HOME FRIES

Steps:

• 1. Mix the spices and seasonings together in a small bowl and set aside. 2. Heat the olive oil in a saute pan over medium heat and add the onions and peppers. Cook until softened, about 5 minutes. Add tofu and sprinkle to coat with the spice mixture. Saute for about 5 minutes. 3. Sprinkle fresh parsley and cilantro over the scramble and serve at once with salsa and home fries.

YUKON GOLD AND SWEET POTATO HOME FRIES

Steps:

• In a sauté pan over medium heat, heat 1 tablespoon of the oil. Add the onion and peppers and cook until the onion is softened, about 5 minutes. Add the remaining oil, then add the potatoes, oregano, thyme, salt, and pepper to taste. Lower the heat and continue to cook, stirring often, until the potatoes are nicely browned, 20 to 25 minutes. Serve at once.