Matt’s been out of town the last few days and I have not been doing much cooking, which explains my absence the last few days. I woke up starving this morning and thought a nice, hearty breakfast was just the thing I needed, so I went to work on a revamped version of my tofu scramble. I didn’t have any veg sausage on hand, but I did have some potatoes that were becoming less than fresh and I thought they might be a tasty addition.  I was so right!  I think this is my new favorite way to make tofu scrambles.

Tofu Scramble

1 package extra firm tofu

1 onion, chopped

5 baby yukon gold potatoes, diced

1 roasted red pepper, chopped

1/2 cup chopped frozen spinach

1/2 cup chopped frozen kale

pinch red pepper flakes

1/4 cup jarred salsa

In a very large non-stick skillet, heat 1 TB olive oil over medium high heat and add the potatoes.  Spread the potatoes out in a single layer on the bottom of the skillet and let them brown for several minutes.  Keep turning them to avoid burning them, but you want to let them get a little color on all sides.  When the potatoes are about halfway cooked, add the onion and red pepper flakes and cook for another several minutes.  When the onions have gotten some color and the potatoes are nearly cooked, add the rest of the veggies.  Cook for a few more minutes to allow the frozen ones to defrost.  Crumble in the tofu and let it brown up a bit.  Add in the salsa and S&P to taste.

This is so good that you wouldn’t even know it’s tofu.  To me, tofu scrambles are much lighter than egg scrambles- like I can eat a serving of a tofu scramble and not fill like I have a brick sitting in my stomach.  The best part for non-tofu eaters is that you really can’t tell that it’s tofu (it’s important to use the extra firm variety so that it’s not mushy or watery).  I think the addition of the salsa also helps to eliminate the beany taste of the tofu.  This would be really good as a breakfast burrito with some avocado in it.  Yummy!