{Recipe: Tofu Scramble with Roasted Potatoes}

People don’t believe me when I tell them tofu can be interesting.  They roll their eyes or give me a condescending smile as if to say, “Ok… whatever you say, man!”  Sometimes they won’t believe you until they’ve been proven wrong. And that’s why I continue to try to find fun and creative ways to include tofu.

Over the past year, I’ve used it in two desserts.  One was a chocolate pudding and the other was as a base for a chocolate-wasabi cheesecake.  The tofu provided the creaminess that both desserts needed.  That was its purpose and, for that reason alone, they were both a success.  On top of that, however, they both turned out to be wildly decadent desserts… but that’s what happens when you throw an exorbitant amount of chocolate into the mix.

In some ways, I think I took the easy way out by using it in dessert.  Who doesn’t like sugar and chocolate?  The real challenge is including tofu in a main dish and to create a recipe that’s satisfying both in taste and texture.

There’s no doubt that this tofu scramble is NOT eggs.  It has a very different flavor profile and not nearly as much depth.  But, like real scrambled eggs (especially ones that are properly prepared), they did come out light and fluffy.  With the proper seasoning, this is one of those dishes that can trick someone into believing their eating the real thing (or, at the very least, trick them into eating tofu).

Thanks must be given to Mark Bittman and the marvelous “How to Cook Everything – Vegetarian” app that was created for the iPhone.  It’s rare that I download applications (at least, not ones that I’d have to pay for), but I knew that this would be one that I’d use.  And I have… a number of times.  Its provided me with some fantastic and quick vegetarian entrees and sides.

Bittman gives a number preparations of this tofu scramble.  One with mushrooms, another with miso.  But, really, you can do so much with this recipe.  I could even see turning this into a breakfast sandwich, some lettuce and tomato and (dare I say it) homemade mayo (sure it won’t be vegan but it’d be darn delicious).  The recipe, however, is tasty enough in its simplest form.  If you have a tofu naysayer in the family, this would be a fun dish to start them off with (don’t tell them before they take a bite).

I did want to congratulate Debbie of Fort Collins, CO, for winning the Eat Boutique giveaway!  I have no doubt that she’s going to love everything in her box.

Also, I mentioned on Sunday that I was nominated in the Best Photography category of the Foodbuzz Blog Awards.

Voting is open to anyone until October 17th.  It’s pretty simple to do and you don’t have to register with FoodBuzz to do it.   Just go to this link: http://www.foodbuzz.com/pages/awards Thanks everyone for your support!

Tofu Scramble

(from Mark Bittman’s iPhone app, How To Cook Everything – Vegetarian)


1 pound firm tofu, drained, patted dry, and cut into chunks

Salt and freshly ground black pepper

½ teaspoon ground turmeric (optional)

2 tablespoons neutral oil, like grapeseed or corn

¼ cup chopped parsley for garnish (optional)


Put the tofu into a food processor and purée until smooth. (This will take a couple minutes; just let the machine run.) Sprinkle with salt and pepper and add the turmeric if you like. Pulse a few more times to mix well.

Put the oil in a deep skillet over medium heat. When hot, stir in the tofu and continue cooking and stirring until the tofu is heated through and as dry as you like it, anywhere from 4 to 6 minutes. Taste, adjust the seasoning, and garnish with the parsley if you like.

Oven Roasted Potatoes with Basil Pesto


2 pounds small potatoes (I used baby Yukon gold but red skin potatoes would work), cleaned and cut in half lengthwise.

1 cup packed fresh basil leaves

1 garlic clove

1/8 cup pine nuts

1/3 cup extra virgin olive oil, plus an extra 2 tablespoons

1 tablespoon of fresh lemon juice

Salt and pepper, to taste


Preheat the oven to 425 degrees.

Put the potatoes in a bowl and drizzle with 2 tablespoons of olive oil.  Season generously with salt and pepper.  Spray a baking dish with baking spray and add the potatoes.

Roast in the oven for 25-30 minutes, or until they brown a little on top.

While they are roasting, add the pine nuts and garlic to the bowl of a food processor and process until they combine.  Add the basil, lemon juice, and a little salt and pepper.  Turn the food processor on again and begin to drizzle in the olive oil, until it reaches your desired consistency.  Check the seasoning and, if needed, mix in a little more salt and pepper.

When the potatoes are finished cooking, take them out of the oven, spread the pesto over them, and mix until they are covered.

Serve with the tofu scramble and enjoy!

  • October 12, 2011 - 2:15 am

    Kulsum at JourneyKitchen - The thing is I have tried. I promise I have but I can’t get my head around tofu. Yes, once I used it in a cheesecake and didn’t even notice it was there so loved it. And once as marinated tandoori tofu which I almost liked as well. But all other times, not so much. But this scramble is such a good and healthy idea, I feel like trying it!ReplyCancel

  • October 12, 2011 - 7:04 am

    Ridwan - I’m a big fan of tofu,this is a great recipe,thanks for sharing,,,and congrats on your nonmination :)ReplyCancel

  • October 12, 2011 - 7:59 am

    Alison @ Ingredients, Inc. - fabulous idea! Congrats too!ReplyCancel

  • October 12, 2011 - 8:15 am

    Jeanette - I have to say I eat tofu in more traditional Asian dishes, and haven’t tried tofu scramble yet, but you’ve convinced me that I should give it a shot.ReplyCancel

  • October 12, 2011 - 8:48 am

    Michelle - I adore tofu! I’ve never had a tofu scramble but I heard that Friendly Toast makes a great one!ReplyCancel

  • October 12, 2011 - 8:54 am

    Bev Weidner - I love anything that scrambles. That should be a dance.ReplyCancel

  • October 12, 2011 - 9:37 am

    bakersroyale - Congrats Brian, well deserved! Oh, and now the food- love it. I’m a huge tofu anything, but i love it scrambled.ReplyCancel

  • October 12, 2011 - 9:38 am

    JulieD - Brian, this looks amazing. I know I’m weird to some people but I just love, love tofu. Your roasted potatoes look amazing too!ReplyCancel

  • October 12, 2011 - 9:52 am

    foodwanderings - Good Morning Bri. I rarely make tofu maybe this will inspire me to make it more often. Often times I will buy it and it will just sit in the fridge. The guys aren’t fans but maybe I can mask it with Indian spices, wonder if I can pull one over them?! I like tofu a lot!ReplyCancel

  • October 12, 2011 - 10:47 am

    Chef Dennis - hi Brian
    Tofu is a lot more versatile than people give it credit for, and your tofu scramble certainly shows that! What a perfect breakfast! My girls love tofu, but I never thought of using it for breakfast for them, thank you so much for the inspiration!


  • October 12, 2011 - 11:28 am

    Eliana - This looks like such an absolute perfect breakfast Brian. Wish I was enjoying some of it right now.ReplyCancel

  • October 12, 2011 - 2:04 pm

    Ana Helena Campbell - What a great breakfast idea! I wanted to try some tofu recently and this morning I bought some. I think your recipe is very tasty and will turn my plain tofu into something very delicious. Thanks for sharing!ReplyCancel

  • October 12, 2011 - 3:04 pm

    Sukaina - Ok… whatever you say, man! Just couldn’t resist! I’m still not sure about tofu- wouldn’t mind mixed with chocolate liek you say but savory…. I’m still on the fence. Just wanted to congratulate you on your nomination though…fantastic news :)ReplyCancel

  • October 12, 2011 - 5:05 pm

    Karriann Graf - I love the ingredients!

    Very healthy food..ReplyCancel

  • October 12, 2011 - 6:18 pm

    Sylvie @ Gourmande in the Kitchen - What a fabulous way to make tofu and one that I’ve never tried before. Congrats on the nomination Brian, voted for you!ReplyCancel

  • October 12, 2011 - 9:35 pm

    MikeVFMK - I don’t think I’ll ever get my head around tofu but you sure do make it tempting. Great breakfast recipe and beautiful pictures B!ReplyCancel

  • October 12, 2011 - 10:39 pm

    Andrew Frishman - Mmmnnn. . . I LOVES me some Tofurkey!

    el cielo no es el limite mas alto. Tofu es el limite mas alto.ReplyCancel

  • October 12, 2011 - 11:55 pm

    chinmayie @ love food eat - That tofu scramble really does look like egg! Love the texture from the look of it :)ReplyCancel

  • October 13, 2011 - 2:55 am

    Meeta - I love using tofu instead of eggs and make this with all sorts of flavors. Got to try it with roasted potatoes though! Congrats on the nomination!ReplyCancel

  • October 13, 2011 - 8:06 am

    Joanne - Well, you don’t have to sell me on tofu, though I’ve never really considered attempting the tofu scramble since I eat plenty of eggs…but perhaps it’s about time I gave it a shot! You make it look so damn good after all…which is totally why I voted for you over at Foodbuzz. 😛ReplyCancel

  • October 13, 2011 - 10:51 am

    RavieNomNoms - Looks wonderful!! I really like tofu, some people don’t but I rather enjoy it. Your dish looks perfect. I wish I had had that for my breakfast this AMReplyCancel

  • October 13, 2011 - 11:00 am

    Bianca @ Confessions of a Chocoholic - I love tofu but have yet to try them scrambled. It looks great!ReplyCancel

  • October 13, 2011 - 5:19 pm

    Carolyn - I love tofu, but haven’t yet tried it scrambled. Now I know I need to!ReplyCancel

  • October 14, 2011 - 1:20 am

    Vijitha - Simple and a healthy breakfast. I make tofu scramble with Indian spices like mustard seeds, cumin and curry leaves. Have not paired them with potato. Will try your version soon.ReplyCancel

  • October 14, 2011 - 5:06 pm

    Lora @cakeduchess - Mark Bittman’s app sounds really cool. Need to download it. Love this scramble. I like coming up with different ways to use tofu. The potatoes look mighty fine, too.;)ReplyCancel

  • October 16, 2011 - 8:20 am

    Curt - I’ve never tried tofu, but it sure does look good!ReplyCancel

  • October 16, 2011 - 11:15 pm

    sara - yum! I agree, so many things you can do with it. We are egg lovers over here, so I regret to say I havent tried this yet, but looks so good! Have you tried nutritional yeast? I use it in a tofu “quiche” I make and the flavor is super good. Seems like it’d be good in this kind of thing.ReplyCancel

  • October 18, 2011 - 8:48 am

    Sanjeeta kk - Such simple and delightful treat for any Tofu lover!ReplyCancel

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