Tofu Scramble with Potatoes, Peppers, and Spinach
Tofu scramble is one of my favorite vegan dishes. It’s easy, delicious, and versatile. This recipe uses spinach, potatoes, and green bell peppers, but you can use any vegetables you prefer. Kale, zucchini, and mushrooms are just a few tasty options.
You can make this for breakfast or brunch, but I like to make it for a light, healthy dinner. I’m not vegan, as you can see from my recipes, but I do like to eat healthy and prefer not to eat meat every day. Tofu is a good protein source for those days when I want to go meatless. I find the tofu scramble to be a full-proof vegan dish. It doesn’t take any special skill to make it taste delicious.
Let’s get started. . .
2 – tbls. olive oil
2 – cloves garlic minced
1 – large red potato
1 – large green or red bell pepper
1 – small onion
5 – oz. baby spinach
10 – oz. extra firm tofu
1/2 – tsp. cumin
1/2 – tsp. Adobo seasoning
3/4 – tsp. turmeric
1/2 – tsp. oregano
3/4 – tsp. salt
Ground black pepper to taste
Drain the tofu and wrap it in paper towel to soak up some of the liquid. Cut the potato into thin bite sized pieces, with the skin on. Heat 2 tbls. Olive oil in a large skillet, add the potatoes, minced garlic and sprinkle with a little salt and ground black pepper.
Cook until the potatoes start to brown. Flip over to brown both sides. Be careful not to burn the garlic.
While the potatoes are cooking, dice the onion into small pieces and the green pepper into bite sided pieces. You can use any bell pepper you like. I happened to have green peppers available, but I prefer red bell peppers. They are sweeter and they add a nice color contrast to the dish.
Once the potatoes are browned, push them aside and add the peppers and onions.
Cook until the peppers begin to soften then mix together with the potatoes. This will take about 4 minutes.
Add the spinach and mix all together. Cover the pan with a lid until the spinach begins to reduce, which will take about 3 minutes.
Cut the tofu into cubes, then push the potato and vegetables to one side of the pan and add the tofu, leaving a space to put the spices.
Add the cumin, Adobo, turmeric, oregano and salt.
Pour about 1/2 cup water into the spices and mix until completely dissolved, then mix through the tofu, potatoes, and vegetables.
Cook about 5-6 minutes mixing occasionally.
Serve immediately with pita bread or any bread of your choice.
This recipe should make 4 servings, but for my family it only makes 3 servings.