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.
For more breakfast ideas, check out my chickpea omelet which can be filled with veggies, or this vegan breakfast sandwich, or air fryer breakfast potatoes.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
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.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Potato Tofu Scramble
Ingredients
- 1 batch Tofu scramble (prepare the full recipe as is)
- 300 grams All-rounder potatoes peeled and diced into ¾ cm (⅓ inch) cubes
- 1 tablespoon Olive oil or as needed
- ⅓ teaspoon Salt or to taste
- ¼ teaspoon Cracked black pepper or to taste
Instructions
- Heat a pan over high heat with the olive oil. Immediately add the diced potatoes and pan-fry, stirring constantly, for about 7 minutes or until golden. Season with salt and pepper halfway through cooking.
- Transfer the golden potatoes to a plate and set aside. In the same pan, prepare the tofu scramble according to the linked recipe.
- Once the tofu scramble is ready, return the cooked potatoes to the pan and gently stir to combine. Turn off the heat and serve the potato tofu scramble topped with your favorite chopped herbs or fresh vegetables.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Maria
This tofu and potato scramble is incredibly healthy and satisfying. I’m excited to make it again this weekend!