Tofu Scramble (one pan, gluten free and vegan)
Ingredients
- 1 pkg extra firm tofu (14 oz)
- 1.5 Tbsp coconut aminos
- 2 tsp herbes de provence
- 2 potatoes (red, gold or sweet potatoes) medium, approx 2 cups when sliced
- 1.5 Tbsp olive oil
- 1 onion, sliced small
- 5 cloves garlic halved or left whole
- 1 Tbsp nutritional yeast
- 1 tsp paprika
- 1 tsp salt
- 1/4 tsp black pepper
- 1 cup sliced mushrooms
- 1 cup greens (kale or spinach), chopped
Instructions
- Cut the tofu into 1/2" cubes. In a bowl, combine the tofu with the coconut aminos and herbes de provence. Stir to coat tofu. Set aside to marinate while you prep the rest of the ingredients.
- Preheat oven to 400 F
- Chop the potatoes. Quarter each potato lengthwise and cut into slices 1/8-1/4" thick.
- In a 9 X 13" glass baking dish, combine the potatoes with the oil, onion, garlic, nutritional yeast, paprika, salt and pepper. Add the marinated tofu on top.
- Bake at 400 F for 30 minutes, stirring once after 20 minutes.
- Add the sliced mushrooms to the pan and bake for an additional 15 minutes.
- Stir the chopped greens into the scramble and bake for 5 more minutes or until greens are just limp.
Notes
Be sure to use extra firm tofu. If your tofu is not extra firm, you can press it (using a tofu press or by just placing a plate with a heavy object on it on the whole block of tofu) to remove the excess water.
This recipe can easily be made oil-free! Omit the oil and line the baking dish with parchment paper.
Tried this recipe?Let us know how it was!