Sunday Morning Tofu Scramble with Pan Roasted Rosemary Potatoes

Makes 3-4 servings
Prep Time: Approximately 30 minutes

Who doesn’t love a hearty Sunday morning breakfast. While I typically will not eat a heavy breakfast and opt more for a smoothie or green juice, there are times when I just feel like filling my belly with a healthy, hearty breakfast. My Sunday Morning Tofu Scramble will give you that hearty breakfast feel without the uncomfortable belly bursting feeling of fullness.

The main ingredient for Sunday Morning Tofu Scramble is, of course, tofu. Tofu is nutritious and packed with protein. There has been some controversy about consuming tofu if you have had breast cancer because it promotes estrogen growth. But, as this article from the American Cancer Society lays out, these claims are unfounded in humans. Actually, tofu has been consumed in Asian countries for decades and the overall rate of breast cancer in those countries is lower. It is when Asians adopt a SAD (Standard American Diet) full of processed foods and heavy on meat, dairy and sugar, when their rates of breast cancer are higher as they are with Americans.

Since it is late September right now here in North Carolina and we are beginning to wake up crisp, refreshing autumn air, the time seems appropriate to share this Sunday Morning Tofu recipe for a hearty autumn breakfast that is packed with nutrients, but when it tastes great too, you lose site of how nutritious what we eat might be. Fresh, organic ingredients are key.

I try to pack in as much veggies as I can into my Sunday Morning Tofu Scramble. Often, it becomes whatever I have available on hand. Today, I have some spinach, tomato, olives and broccoli slaw. But, honestly, you can add whatever veggies you might have on hand and are anxious to use. Mushrooms would be great in this recipe as would broccoli florets cut into small bite-sized bits. It is really what you have on hand. There is no wrong vegetable addition!

An important ingredient for this recipe is the Black Kala Namak, which is black Himalayan sea salt. It has a sulfury taste and smell, which you notice immediately when you add it to the scramble, that gives it more of an eggy taste. The turmeric adds the yellowy color of egg. So, if you are looking to mimic the egg taste and feel, do not leave those two ingredients out.

Ingredients Needed for Sunday Morning Tofu Scramble With Pan Roasted Rosemary Potatoes

1 package organic firm tofu, mashed
1 small onion, diced
½ cup of water, split into ¼ cup portions
5-6 sundried tomatoes, cut in to small strips
1 healthy handful organic baby spinach
1 healthy handful vegan shredded cheese, optional
½ teaspoon tarragon
1 teaspoon rosemary, split into two ½ teaspoon portions
2 teaspoons turmeric
2 TBS Earth Balance, split into 2 portions
½ teaspoon Indian Black Kala Namak
½ teaspoon garlic granules
1 tomato for slicing and serving with scramble
8 pitted Kalamata olives, sliced into rounds
3-5 small yellow potatoes, washed and diced

How to Prepare Sunday Morning Tofu Scramble with Pan Roasted Rosemary Potatoes

For the Potatoes
Start the potatoes first if you are making so that they can cook fully while you are prepping the scramble.
Melt 1 TBS of Earth Balance into a skillet large enough for the potatoes have enough room to be spread out.
Add the potatoes and sauté on low-medium heat until they soften and singe.
Scrap the pan and toss the potatoes in the pan every couple of minutes while they cook.
Total cook time will take about 10-15 minutes.
When they are close to being done, add ½ teaspoon of Rosemary, ½ teaspoon garlic granules and sea salt and pepper to taste.
Remove from heat until the scramble is ready to serve.

For the Tofu Scramble
Melt the Earth Balance in a large skillet and add the diced onion.
Add ¼ cup of the water over top of the onions in the skillet to add more moisture to the pan without adding more oils.
Sauté the onions until they are soft and translucent. (About 5-7 minutes)
Add the mashed tofu to the skillet.
Sprinkle the Kala Namak and Turmeric over the scramble and fold in to coat the tofu evenly.
Add the olives and sundried tomato strips.
Sauté another 3-5 minutes.
Add the other seasonings and the rest of the water to the pan.
Sauté another few minutes until there is just a little water left in the pan.
Add the baby spinach and fold into the scramble.
Stir scramble until the spinach wilts.
Add a hearty handful of shredded vegan cheese, if desired and mix around until it melts a bit.
Remove the scramble from the heat and serve with sliced tomato seasoned with a little black pepper to taste.

For more delicious plant based, gluten free recipes, check out our recipes page on

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