Sweet Potato Tofu Scramble

Sweet Potato Tofu Scramble

Sweet Potato Tofu Scramble

Yield: 2-3 Bowls
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Picture this: a sizzling hot skillet filled with fluffy, golden pieces of tofu infused with a savory blend of garlic, onions, and turmeric. The aroma alone is enough to make your mouth water. As you take your first bite, your taste buds are hit with a burst of flavour - the nutty taste of nutritional yeast, the subtle heat of cayenne pepper, and the earthiness of fresh mushrooms and sweet potato. The texture is perfectly balanced - the tofu is firm, yet still delicate. Each bite is a satisfying mix of flavors and textures, leaving you feeling both nourished and satisfied. This tofu scramble is a plant-based breakfast masterpiece that will make you forget all about eggs.


Roasted Sweet Potatoes
  • 2 Sweet Potatoes
  • 2 Tablespoons Olive Oil
  • 1/2 Teaspoon Paprika
  • 1/2 Teaspoon Chili Powder
  • 1/2 Teaspoon Cayenne Pepper
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
Tofu Scramble
  • 2 Tablespoons
  • 1 Small Onion Sliced
  • 1 Red Pepper Sliced
  • 1 Yellow Pepper Sliced
  • 1 Green Pepper Sliced
  • 3 Cloves Garlic Minced
  • 1 Cup Cremini Mushrooms Sliced
  • 1 Head of Broccoli Cut into Florets
  • 1 Block Firm Tofu
  • 1 Teaspoon Paprika
  • 1 Teaspoon Cayenne
  • 1 Tablespoon Chili Powder
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 2 Tablespoons Hot Sauce
Cheese Sauce
  • 1/2 Cup Milk
  • 1/2 Cup Nutritional Yeast
  • 1/2 Teaspoon Basil
  • 1/2 Teaspoon Paprika
  • 1/4 Teaspoon salt
  • 3 Cilantro Sprigs (Optional Garnish)


  1. Preheat oven to 425 F. Cut potatoes into cubes and spread onto a baking sheet. Massage potatoes with olive oil and sprinkle with potato seasoning. Bake for 20 minutes.
  2. Heat 2 tablespoons of olive oil in a large pan on medium heat. Add onions, peppers, garlic, and a pinch of salt and pepper. Sauté until onions become translucent, adding water as needed.
  3. Add broccoli and mushrooms to pan. Cover and let cook for 5 minutes on medium heat or until broccoli can be easily speared with a fork.
  4. Uncover pan and crumble tofu into your sauté pan. Let cook on medium heat for 5 minutes allowing the moisture to be cooked out of the tofu.
  5. Add tofu seasoning and mix well until evenly coated. Cook on low for 5 minutes to allow flavours to absorb into the tofu. 
  6. For the cheese sauce, heat milk on medium to high heat in a small pot. Add nutritional yeast and stir until completely blended. Reduce heat to low and add basil, paprika, and salt. Allow cheese sauce to thicken on low heat.
  7. Assemble your sweet potato tofu scramble by plating your potatoes then tofu and vegetable mix. Top with cheese sauce and garnish with cilantro (optional).
Tofu Scramble; Vegan Breakfast; Sweet Potato

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