RECIPE
13 INGREDIENTS13 STEPS50MIN

Tofu Scramble with Kale & Roasted Potatoes

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Every Healthy Bite
Hi! I'm Carol. A food lover and nutrition enthusiast. I make healthy and flavorful plant-based recipes that are worth sharing and getting excited about! They're all easy, quick, and affordable.
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This protein-packed and nutrient-dense tofu scramble with kale and roasted potatoes is loaded with flavors from the variety of spices in this recipe. It makes for an incredibly healthy breakfast on a Sunday morning. It’s flavorful, crisp, and so satisfying!

50MIN

Total Cooking Time

13

Ingredients
Every Healthy Bite
Hi! I'm Carol. A food lover and nutrition enthusiast. I make healthy and flavorful plant-based recipes that are worth sharing and getting excited about! They're all easy, quick, and affordable.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
1 block
Extra Firm Tofu
1 bunch
Scallions
2 cups
Kale , firmly packed
1 tsp
Minced Garlic
1/2 tsp
Chili Lime Seasoning Blend
1/2 tsp
Ground Coriander
to taste
to taste
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Author's Notes

Store in an airtight container for up to a week. For a spicy version, garnish with chili flakes. To make it a balanced meal, serve on a bed of quinoa or brown rice. For a gluten-free version, replace the soy sauce with salt.

Directions

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Step 1
Preheat the oven to 400 degrees F (205 degrees C).
Step 2
Halve the Baby Potatoes (12) .
Step 3
Drizzle the potatoes with Olive Oil (to taste) . Sprinkle with Salt (to taste) and dried rosemary, place them in the oven, and cook for 35 minutes.
Step 4
While the potatoes are cooking, chop the Red Bell Pepper (1) into small pieces.
Step 5
Thinly slice the Scallions (1 bunch) and set aside.
Step 6
Heat a skillet or frying pan. Once it’s hot, add a drizzle of Olive Oil (to taste) , Garlic (1 tsp) , and the red bell pepper pieces. Cook for 5 minutes.
Step 7
Add the Kale (2 cups) . Cover with a lid, and steam for 5 minutes. Once cooked, remove it from the pan, put it in a bowl, and set aside.
Step 8
Open the tofu package and remove as much water as possible by applying pressure to the block and using a paper towel to remove excess water.
Step 9
Once the Extra Firm Tofu (1 block) is drained, crumble into bite-sized pieces into a pan over medium-high heat using your hands or a fork.
Step 10
To the same pan, add a drizzle of Olive Oil (to taste) . Once it's hot, add the tofu scramble, a pinch of Salt (to taste) , a pinch of Ground Black Pepper (to taste) , Chili Lime Seasoning Blend (1/2 tsp) , Ground Coriander (1/2 tsp) , and Ground Turmeric (1/4 tsp) . Fry until browned (about 5 minutes). Let it cook without too much stirring so it can crisp.
Step 11
Once the tofu is fully cooked, add the kale and bell pepper back to the pan and combine.
Step 12
Add a splash of Low-Sodium Soy Sauce (1 Tbsp) and the green onion slices.
Step 13
Serve with a side of roasted potatoes and garnish with more green onion slices. Enjoy by itself or on toast!

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