Enjoy a satisfying plate of easy potato and tofu vegan breakfast scramble. With only a few ingredients and minimal prep time, this recipe is perfect for starting your mornings right. Golden diced potatoes combined with scrambled tofu which you can pair with fresh vegetables.
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🥔 What is Potato and Tofu Vegan Breakfast Scramble?
This vegan breakfast recipe is a tasty combination of crispy pan-fried potatoes and fluffy scrambled tofu, seasoned with salt and pepper.
I like to enjoy this recipe whenever I am craving potato and eggs, a meal I grew up on but gave up since switching my diet to a plant-based one (we call it batata wa bayd in Arabic, which is potato and eggs in English).
This tofu and potato recipe has been the answer to that craving.
Whilst it is labeled as a vegan breakfast food, I sometimes like to eat it for lunch or dinner. Because why not!?
🤤Why You'll Love this Recipe
- This potato tofu recipe is super easy to make, requiring only a few ingredients, one bowl and one pan
- Filling and satisfying, curb those egg cravings - do you still get those?
- Vegan-friendly, gluten free, corn free.
- Perfect for busy or weekend mornings
- Great way to load up on starch, which helps to keep you full, just add your favorite type of fibre foods, such as chopped veg. See my servings suggestions below.
🥔Ingredients You'll Need
Scrambled tofu, will be made using this recipe for vegan scrambled eggs make that exact quantity - do not change the quantity of the recipe. This uses firm tofu and classic tofu.
300 grams (10 ½ oz) of all-rounder potatoes, peeled and diced into ¾ of a centimeter (⅓ inch).
1 tablespoon of olive oil to fry the diced potato.
⅓ teaspoon salt or to taste. I like to use good salt that is packed with minerals such as Himalayan salt or Celtic salt.
⅓ teaspoon cracked black pepper to taste.
🥔 How to Make Potato Tofu Recipe
Step 1: Add the olive oil to a hot pan on high heat, and immediately add the diced potatoes. Pan-fry the potatoes until golden, about 7 minutes, stirring constantly to avoid burning. Add the salt and pepper halfway through.
Step 2: Set the potatoes aside in a plate, prepare the tofu scramble according to the linked recipe in the same pan.
Step 3: Once the scrambled tofu is ready, add the golden diced potatoes back to the pan and stir everything together until the potatoes and tofu are evenly combined.
Turn off the heat and serve the potato tofu scramble topped with your favorite chopped herbs and fresh vegetables.
Tip: Feel free to add additional diced vegetables or leafy greens to this potato tofu recipe for an extra dose of nutrients. You will need to adjust the oil, salt and pepper to suit.
🍴 Serving Suggestions
Serve the potato tofu scramble on its own for a quick and easy breakfast.
Enjoy it in a wrap or burrito for a more filling meal. Add some heat to it with this hot sauce.
Top it with avocado or vegan cheese for some added flavor.
Or try it with a simple salad if you are having it for lunch.
Serve it alongside toast and pan fried tomatoes for a more complete breakfast.
My personal favorite way to enjoy this dish is to add the potato and tofu in iceberg lettuce cups and top each cup with chopped-up tomato with a sprinkle of herbs such as parsley and chives.
My other favorite way to eat this is with a side of cucumber yogurt salad (as pictured)
❓ FAQ
Yes, absolutely! Sweet potatoes would be a delicious and nutritious alternative to regular potatoes in this recipe. Just follow the same steps as the potatoes within this recipe.
Yes, you can definitely make this recipe ahead of time and reheat it later. However, keep in mind that the potatoes may lose their crispiness when reheated and the tofu may not be as soft. I like to make 3 days' worth at a time, to help me save time.
Yes, any type of neutral oil can be used to pan-fry the potatoes in this recipe. However, different oils may affect the taste and texture of the final dish. Avocado oil is a good alternative to olive oil.
Related Recipes
Looking for more vegan breakfast recipes? Try this vegan ejjeh it's an open-faced herb omelet. Or if you're keen on vegan Arabic breakfasts, check out this list of vegan Middle Eastern recipes.
Or this chickpea omelet, which can be enjoyed on its own or filled with veg.
If you like a sweet brekky, check out this vegan oat banana pancakes.
Otherwise looking for more tofu recipes, check out this amazing recipe tofu skewers.
Are you a potato lover for brekky? Try these air fryer breakfast potatoes by Rachna Cooks.
Check out this curated list of vegan potato recipes.
Easy Potato and Tofu Breakfast
Ingredients
- 1 Tofu scramble make the recipe as is, do not adjust the quantities
- 300 grams All-rounder potatoes peeled and diced into ¾ of a centimetre (⅓ inch)
- 1 tablespoon Olive oil
- ⅓ teaspoon Salt or to taste
- ¼ teaspooon Cracked black pepper or to taste
Instructions
- Add the olive oil to a hot pan on high heat, and immediately add the diced potatoes. Pan-fry the potatoes until golden, about 7 minutes, stirring constantly to avoid burning. Add the salt and pepper halfway through.300 grams All-rounder potatoes, 1 tablespoon Olive oil, ⅓ teaspoon Salt, ¼ teaspooon Cracked black pepper
- Set the potatoes aside in a plate, prepare the tofu scramble according to the linked recipe in the same pan.1 Tofu scramble
- Once the scrambled tofu is ready, add the golden diced potatoes back to the pan and stir everything together until the potatoes and tofu are evenly combined. Turn off the heat and serve the potato tofu scramble topped with your favorite chopped herbs and fresh vegetables.
Video
Notes
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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