Potato Tofu Scramble

Potato Tofu Scramble is a hearty vegan breakfast made with crispy potatoes and fluffy scrambled tofu seasoned with eggy black salt.

One meal I used to love is scrambled eggs with potatoes, just thinking about that combo still makes my mouth water.

After switching to a plant-based diet, I craved something that could bring back that familiar flavor and texture. This potato and tofu scramble totally hits the spot. I never imagined tofu for breakfast before switching my diet, but with the right ingredients, it’s become a go-to dish for me.

If I’m skipping potatoes, I make a tofu and chickpea flour scramble instead. Either way, I always pair it with something fresh like this cucumber salad with yogurt sauce, you’ll spot it in the photos. Other delicious pairings to try are this tomato relish or vegan french toast.

Ingredients

You’ll find the full scrambled tofu recipe in the recipe card below, don’t adjust the quantity; it’s the perfect match for the amount of potato here.

• Potatoes: Choose a firm potato that pan-fries well. I dice them small so they cook quickly and crisp up nicely in the pan.
• Agar agar (optional): This ingredient is part of the scramble recipe. It gives the tofu a slightly wobbly, egg-like texture. You can find it at most Asian grocers or this is the agar I like. If you don’t have it, just leave it out, no problem!
• Black salt (kala namak): This is key to the eggy flavor in tofu scrambles. I highly recommend keeping it in if you can find it, it makes a big difference.

Feel free to add additional diced vegetables or leafy greens to this potato tofu recipe if you like. You will need to adjust the oil, salt and pepper to accomodate for any additional ingredients used.