Country Breakfast: Tofu and Veggie Scramble With Home Fries

I am glad to feature my recipe because I know that breakfast is one of the most important meals that fuels and determines how I will be feeling the rest of the day. Yes, food affects moods, at least the wrong food choices. Tofu is so versatile as I learned through Isa Chandra’s book with brunch and breakfast ideas. It is exciting to know that there are so many options, so I decided to make my own version of a tofu scramble with veggies with a side of home fries. Sometimes I alternate this meal with 2 pieces of Ezekiel toast. Both of these breakfast options equal to a close 400 calories for the whole meal.


Tofu and Veggie Scramble
serves 2
12 ounces box Mori-Nu tofu
1 tablespoon olive oil
1 cup sliced mushrooms
1 cup asparagus, chopped
1/2 cup onions, chopped
1 garlic clove, minced
1 1/2 teaspoons Italian seasonings
1 1/2 teaspoons tumeric
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon crushed black pepper
2 tablespoons water
Home Fries
serves 2
3 inches red potatoes, diced ½ thick
2 teaspoons crushed black pepper
1 1/2 teaspoons salt
2 tablespoons olive oil


1. Tofu and veggie scramble
2. Press the tofu for 30 minutes prior to cooking. Chop all the veggies and leave ready to begin cooking process.
3. Using a non-stick skillet, heat olive oil on medium heat. Add pressed tofu and crumble in large pieces. The tofu will need to cook and dry out a little for 10 to 15 minutes, so meanwhile, add onions and garlic to tofu.
4. After those 15 minutes, add asparagus and mushroom and all the rest of the spices plus the water. Cook for 5 minutes and serve hot!
5. Home Fries
6. Prepare potatoes before starting on tofu scramble.
7. Preheat oven to 450F and move oven rack to the next to last highest row. Line a small cookie sheet with parchment paper.
8. Wash and scrub potatoes. Dice them and add to a medium bowl. Add olive oil, salt and pepper and mix well. Pour potatoes on cookie sheet and spread evenly. Bake for 20 minutes and serve while hot.
Credit: Foodista

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