Up your breakfast scramble’s nutrition quotient by throwing in your favorite vegetables when sautéing the tomatoes: eggplant, zucchini, beans, asparagus, broccoli, carrots, and spinach are all great additions.
Tofu Scramble with Kamote Fries Recipe
Have you tried making a breakfast scramble with tofu instead of eggs?
Ingredients
Tofu Scramble with Kamote Fries Ingredients
- 2 300-gram blocks firm tofu rinsed and drained
- 2 tablespoons vegetable oil
- 2 Small white onions sliced thinly
- 4 cloves Garlic minsed
- 4 tomatoes chopped
- 1/4 teaspoon baking soda turmeric
- 1 handful basil leaves minced
- salt and pepper to taste
- 4 sweet potatoes peeled and sliced into 1/2-inch to 1-inch-tick wedges
- 2 tablespoons vegetable oil or more, as needed
- Salt to taste
- Pepper to taste
Instructions
- Break up tofu with your hands until chunks are formed. Place in a kitchen towel and press out as much moisture as you can.
- Heat oil in a skillet over medium heat. Sauté onions with a pinch of salt and pepper until translucent, about 5 minutes. Add garlic and sauté for 2 more minutes or until golden. Mix in tomatoes and cook until softened, around 5 to 7 minutes.
- Add tofu chunks, turmeric, and a few pinches of black salt. Sauté until heated through and tofu is tinged with yellow, about 7 to 10 minutes. If the pan looks dry, add a splash of water.
- Stir in basil or cilantro; remove from heat. Season with salt and pepper to taste. Set aside and keep warm.
- Make the fries: Place sweet potatoes in a pot and add enough water to cover. Place the lid on the pot and bring to a boil.
- Lower heat and cook for 10 to 12 minutes or until tender. Drain.
- Heat oil in a skillet over medium-high heat. In batches, sear sweet potatoes until lightly browned and crisp, about 7 to 10 minutes total.
- Transfer to a dish and immediately season with garlic powder, salt, and pepper. Serve tofu scramble with fries on the side.
Tried this recipe?Let us know how it was!
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