The other weekend, we went out to breakfast with our good friends to one of our favorite cafes. We ordered our favorite meal there, the tofu scramble with sun-dried tomatoes. It’s always really good there, but this time there was a serious lack of tomatoes and spinach in the scramble. It left us wanting just a little more. So this weekend, we decided to see if we can outdo the cafe breakfast. We think this scramble could compete- chock full of all the things that we love! Also, the addition of a sweet potato in the roasted potatoes is absolutely divine!
-2 russet potatoes, cubed
-1 sweet potato, cubed
-1 teaspoon each of dried basil and thyme
-1 brown onion, diced
-10 oz firm tofu
-veggie stock (at least a cup)
-3 cloves garlic, minced
-1/4 cup re-hydrated sun-dried tomatoes, julienned
-1 cup frozen spinach
-1 teaspoon red pepper flake
-1/4 cup fresh basil, chopped
-2 T nutritional yeast
1. Heat the oven to 425 degrees, with a roasting pan inside. Toss the potatoes and sweet potato with olive oil, basil, thyme, salt and pepper. Spread evenly on the hot baking sheet and cook until crispy on the outside but soft on the inside, about 40 minutes. You can toss them around about halfway through the cooking process.
2. While the potatoes are cooking, make the scramble. Heat about 2 T olive oil in a large skillet over medium high heat. Add onions and cook until translucent, about 3 minutes.
3. Crumble tofu into the pan with the onions. Turn heat to high and cook until tofu is browned.
4. Add about 1/2 cup of veggie stock into the pan with the tofu, along with the garlic, tomatoes, spinach, and red pepper flake. Cook for 10 minutes, adding more stock when things get really dry. You want to end with no liquid, since the broth will all just cook into the tofu.
5. Add the basil and nutritional yeast in the end. Serve immediately with a side of potatoes and dipper (see below)!
Mix the following together for a delicious dipper for your potatoes:
-1 T ketchup
-1 T HP sauce (British condiment, worth searching out)
-1/4 tsp worcestershire sauce
-1 tsp chili powder