Tofu Scramble and Potatoes




  • 1 Tbsp Olive Oil
  • 5 medium Potatoes-(sliced into bite sized pieces) Only peel if not organic
  • 1/2 small sweet onion
  • 1 tsp Garlic Powder
  • 1/2 tsp Pepper
  • Salt to taste


  1. Warm oil in pan on medium-high heat. Add potatoes to pan and cook until brown. Flip potatoes and continue to cook until most sides are brown and crispy. Turn down heat to medium. Cover pan and cook another 5 minutes or until almost soft. Add onion. Cook for another 5 minutes. Check potatoes every few minutes for over browning. 

Tofu Scramble

I've followed a lot of recipes for tofu scramble and they are never exactly what I was looking for.

This is another one where you can use the veggies you have in the fridge. Spices are your friend with tofu. Add or subtract oil to your desired level and add or subtract your tamari to your desired level of salty.


  • 2 Tbsp Olive Oil
  • 15 oz Block Extra Firm Tofu
  • 1/4 small onion chopped (optional)
  • 4 Mushrooms (optional)
  • 1 Tomato Chopped
  • 2 Tbsp Tamari or Soy Sauce (low sodium) more or less to your desired taste
  • 1/2 tsp Onion Powder (optional)
  • 1 tsp Chili Powder
  • 1/2 tsp Curry Powder
  • 1/2 tsp Garlic Powder


  1. Put olive oil in large frying pan. Add tofu, onion, mushrooms. Pour Tamari over the top and mix all together. Cook on medium to high heat for a few minutes until one side of the tofu browns. Meanwhile, add your spices. Scrape bottom of pan and flip tofu around. Add chopped tomatoes. Continue to cook and flip until you reach your desired crispiness.

    This recipe is so versatile. You can pretty much add any veggie to this.  Potatoes, broccoli, carrots, red pepper, etc.

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