Tofu Potato Scramble


Last year I shared my Tofu Mushroom Scramble. This recipe, Tofu Potato Scramble, came from that same series of experiments. This one, like the other one, makes a nice breakfast, brunch, lunch, or light dinner. For dinner I generally like to have a salad and maybe a slice or two of bread as sides.


Tofu Potato Scramble

1 10-ounce package very firm tofu
2 spring onions
1 garlic clove
½ medium bell pepper
2 button mushrooms
2 small potatoes*
4 sundried tomatoes
¼ cup hot water
1 tablespoon ground flaxseeds
1 teaspoon turmeric
½ teaspoon paprika
1/8 teaspoon freshly ground black pepper
2 cups vegetable stock
4 tablespoons nutritional yeast
1 lime

Put sundried tomatoes in a small bowl and pour hot water over them. Allow to soak until soft enough to cut easily.

Finely chop the onions and garlic clove. Dice the bell pepper, mushrooms, potatoes and sundried tomatoes. Reserve soaking liquid from tomatoes.

Using your hands, crumble the tofu into small pieces.

Juice the lime using a citrus juicer.

Add enough water to bottom of 12-inch skillet to cover the bottom. Add flaxseeds and heat until starts to simmer. Add turmeric and paprika. Stir in onion and garlic. Cook until well combined and starts to thicken.

Stir in black pepper.

Add in potatoes and stir to coat. Add approximately one cup stock until potatoes are covered. Bring to a boil. Lower heat to medium low. Cover and cook until potatoes start to soften but aren’t mushy, approximately 10 minutes.

Add in sundried tomatoes, mushrooms and half the diced bell pepper, the reserved soaking liquid, and a half cup of stock. Cook until mushrooms soften and the sauce begins to thicken, about 6-8 minutes.

Add in tofu and the rest of the stock. Stir until tofu is well coated with the sauce. Cook until the liquid thickens, stirring frequently to keep the ingredients from sticking to the bottom of the pan.**

 Add 2 tablespoons of nutritional yeast and stir until well combined. Sauce will be very thick and will cling to the ingredients rather than the bottom of the pan.

Stir in lime juice and the last 2 tablespoons of nutritional yeast. Turn off heat but leave on the stove.

Add in last of the bell pepper and stir gently.

Leave on stove until lime juice has been absorbed leaving a thick mixture.

Serve.

* I used a blue/purple potato for this recipe, but you can use any potato you want. I probably would steer away from the starchier potatoes like baking potatoes though.

**I wanted a slightly saucier scramble than usual this time, so I didn't let the liquid reduce quite as much. You can let it reduce more or less depending on your preference.

Note: I use organic ingredients whenever possible.

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