Happy Friday!!
Today I am sharing some delicious comfort food because well, it currently “feels like” -38 degrees C outside and I don’t have a better idea than making delicious food!
I love scrambled eggs with veggies, but lately I have been replacing the eggs with shredded tofu just to switch things up! However if you want to stick with eggs rather than tofu for this recipe it will still taste really good. I love tofu (specifically firm tofu) because it is easy to cook with, very versatile and super affordable. One pack of tofu is about $2.00 or less. It is also a really great source of protein (very comparable to animal product proteins) about 15g per serving. More about protein here.
Tofu definitely has a stigma surrounding it, some people think it’s only for vegetarian or vegan individuals and that it tastes bland. I personally think it’s a great addition to a lot of meals, you just have to prepare it right! Which is actually really easy (I promise!).
I personally prefer firm to extra firm tofu as this type of tofu has a similar texture to cooked chicken.
This recipe is the perfect breakfast or brunch to make on the weekend when you have a bit of extra time! The sweet potato wedges will only take you about 5 minutes to prepare but they require about 40 minutes to cook.
Recipe
PrintTofu Scrambler with Sweet Potato Wedges
- Total Time: 40 mins
- Yield: 2 1x
Description
This Tofu Scrambler with Sweet Potato Wedges recipe is the perfect way to start a weekend morning! Nourishing and creamy this recipe will definitely leave you feeling satisfied!
Ingredients
- 1 medium sweet potato
- 1 tsp black pepper
- 3 tbsp olive oil
- 2 cups firm tofu, shredded (I use a cheese grater!)
- 1 small zucchini, sliced
- 1 bell pepper, chopped
- 1/2 cup mushrooms (optional)
- 1 tsp cumin
- 1 tsp oregano leaves
- 2 tsp salt
- 1/2 cup black beans
- 1/4 cup cherry tomatoes, sliced
- 1/2 cup spinach (or kale!)
- Toppings:
- 1/2 avocado, pitted and diced
- 2 tbsp green onion, diced
- Dressing:
- Your favourite salsa!
Instructions
- Sweet Potato Wedges
- Begin by preheating oven to 350 degrees F.
- Wash and scrub sweet potato then cut width wise into 3 and then from there cut into 3 inch wedge pieces.
- Add sweet potato wedges to a baking sheet with 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper and mix everything up.
- Place in oven for 20 minutes, then turn the wedges over and bake for another 20 minutes.
- Once browned, remove from oven and they are ready to eat.
- Tofu Scrambler
- Begin by heating on medium, 1 tbsp of olive oil in a frying pan and add shredded tofu, zucchini, bell pepper and mushrooms if using.
- Season with cumin, oregano leaves and salt.
- Sauté this mixture for about 15 minutes until tofu is lightly browned.
- Then add black beans, cherry tomatoes and spinach and sauté for another 5-8 minutes.
- Remove from heat and add to plates.
- Top with avocado, green onion and salsa!
- Cook Time: 40 mins
- Category: Breakfast
Let me know if you try out this recipe!
Thanks for reading!
-Brittney
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