Description
A hearty and flavorful vegan scramble featuring seasoned potatoes and plant-based protein.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup diced potatoes
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 1/2 cup crumbled firm tofu
- 1/4 teaspoon turmeric
- 1/4 teaspoon black salt (kala namak)
- 1/8 teaspoon black pepper
- 1 tablespoon nutritional yeast
- 1 tablespoon chopped fresh parsley
Instructions
- Heat olive oil in a skillet over medium heat.
- Add diced potatoes and cook until tender and lightly browned, about 8-10 minutes.
- Add diced onion and bell pepper to the skillet and cook until softened, about 5 minutes.
- Crumble tofu into the skillet.
- Sprinkle turmeric, black salt, and black pepper over the tofu and vegetables.
- Stir well to combine and cook for another 5 minutes, allowing the tofu to heat through and absorb the flavors.
- Stir in nutritional yeast and fresh parsley.
- Serve hot.
Notes
- For a spicier scramble, add a pinch of red pepper flakes.
- You can add other vegetables like spinach or mushrooms.
- Black salt provides an eggy flavor; omit if unavailable.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan breakfast, tofu scramble, potato scramble, plant-based breakfast, vegan eggs, healthy breakfast