Tofu-Potato Scramble Recipe

Name: Tofu-Potato Scramble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large Yukon gold potato, peeled and cut into 1/2-inch pieces; 1 tablespoon extra-virgin olive oil; 1 bunch scallions, thinly sliced; 2 cloves garlic, chopped; 2 teaspoons chili powder; 2 bell peppers (1 red, 1 green), chopped; Kosher salt; 1 14 -ounce block firm tofu, drained and crumbled; 4 8 -inch whole-wheat tortillas; 1/4 cup shredded part-skim mozzarella; 1 cup cherry tomatoes, halved; 1 cup shredded lettuce

Servings: persons

1 large Yukon gold potato, peeled and cut into 1/2-inch pieces
1 tablespoon extra-virgin olive oil
1 bunch scallions, thinly sliced
2 cloves garlic, chopped
2 teaspoons chili powder
2 bell peppers (1 red, 1 green), chopped
Kosher salt
1 14 -ounce block firm tofu, drained and crumbled
4 8 -inch whole-wheat tortillas
1/4 cup shredded part-skim mozzarella
1 cup cherry tomatoes, halved
1 cup shredded lettuce

1
Put the potato pieces in a large skillet and cover with water.
2
Bring to a boil, then reduce the heat to medium and simmer 3 minutes.
3
Pour out all but about 1 tablespoon of the water.
4
Add the olive oil, scallions, garlic and chili powder to the skillet and cook, stirring, 2 minutes.
5
Add the bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the potatoes and peppers are tender, 5 to 7 more minutes.
6
Add the tofu and 2 tablespoons water and cook until the tofu is heated through, about 3 more minutes.
7
Season with salt.
8
Warm the tortillas in a skillet or in the microwave.
9
Divide among plates and top with the tofu scramble.
10
Pile the cheese, cherry tomatoes and lettuce on top.
11
Per serving: Calories 374; Fat 16 g (Saturated 3 g); Cholesterol 4 mg; Sodium 626 mg; Carbohydrate 42 g; Fiber 6 g; Protein 19 g
12
Photograph by Antonis Achilleos

102

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large Yukon gold potato, peeled and cut into 1/2-inch pieces, 1 tablespoon extra-virgin olive oil, 1 bunch scallions, thinly sliced, 2 cloves garlic, chopped, and more.

Yes, Tofu-Potato Scramble falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tofu-Potato Scramble

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions