Potato Tofu Scramble
Potato Tofu Scramble is a hearty vegan breakfast made with crispy potatoes and fluffy scrambled tofu seasoned with eggy black salt.
Servings: 2 servings
Calories: 344kcal
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.300 grams All-rounder potatoes, 1 tablespoon Olive oil, ⅓ teaspoon Salt, ¼ teaspoon Cracked black pepper
- Transfer the golden potatoes to a plate and set aside. In the same pan, prepare the tofu scramble according to the linked recipe.1 batch Tofu scramble
- 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
Nutritional info only takes into account plain tofu. For accurate info, please take into account the tofu scramble recipe too.
Nutrition
Calories: 344kcal | Carbohydrates: 31g | Protein: 21g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 405mg | Potassium: 633mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 30mg | Calcium: 266mg | Iron: 4mg