Southwestern Tofu Scramble and Breakfast Sweet Potatoes Recipe
This Southwestern Tofu Scramble with Breakfast Sweet Potatoes is a flavorful and nutritious plant-based breakfast option. It features roasted sweet potatoes seasoned with chili powder alongside a savory tofu scramble cooked with vegetables and southwestern spices, making it a hearty and satisfying start to your day.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking and Stovetop
- Cuisine: Southwestern American
- Diet: Vegan
Ingredients
Breakfast Sweet Potatoes
- 1.5 lbs sweet potato, cut into 1/2 inch cubes (5-6 cups)
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1/2 teaspoon salt
Tofu Scramble
- 1 block extra firm tofu
- 1/2 red onion, finely chopped
- 2 bell peppers, finely chopped
- 2 cups asparagus, ends trimmed and chopped
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons nutritional yeast
- 1/2 cup water
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Toss the cubed sweet potatoes in olive oil, chili powder, and salt, ensuring they are evenly coated.
- Roast Sweet Potatoes: Arrange the sweet potatoes in a single layer on a baking sheet or two if needed. Bake for 15 minutes, stir, then bake for another 15-20 minutes until tender and cooked through.
- Prep Tofu: While the sweet potatoes roast, mash the tofu with a potato masher until it breaks into small chunks, creating a scramble texture.
- Sauté Vegetables: Heat olive oil in a large non-stick pan over medium heat. Add chopped red onion, bell peppers, and asparagus, cooking for about 5 minutes until softened.
- Cook Tofu Scramble: Add cumin, ground coriander, salt, pepper, mashed tofu, nutritional yeast, and water to the pan. Stir and cook for 2-3 more minutes until the water is absorbed and tofu is heated through.
- Assemble Bowls: Divide the roasted sweet potatoes and tofu scramble evenly among 6-8 containers. Store in the refrigerator for up to 4 days.
- Serve: Reheat in the microwave on medium for about 1 minute until warmed through. Top with optional fresh cherry tomatoes, avocado slices, or a dollop of Greek yogurt if desired.
Notes
- Use extra firm tofu to ensure the best texture for scrambling.
- Adjust chili powder and other spices to taste for desired heat level.
- Sweet potatoes should be cut evenly to ensure uniform roasting.
- This recipe can be prepared in advance and stored in the fridge for up to 4 days.
- Optional toppings such as avocado and Greek yogurt add creaminess and balance flavors.