This tofu scramble features two different kinds of mushrooms, plenty of greens, and other fresh produce to make it a flavorful experience.The baked potatoes are covered in a simple mix of olive oil, paprika, rosemary, salt and pepper. Eat this hearty breakfast as is, or serve it on bread as a tofu scramble sandwich!

Mushroom Tofu Scramble With Roasted Paprika Potatoes [Vegan]



For the Scramble:
  • 14-ounce package of firm organic tofu, drained and mashed with a fork
  • 2 cups of maitake and crimini mushrooms, chopped
  • 1 cup blend of spinach, kale and chard
  • 1/2 cup cherry tomatoes
  • 1/2 of a yellow onion
  • 2 scallions, chopped
  • 4 cloves of garlic, diced
  • 1/2 tablespoon turmeric powder
  • 3 tablespoons nutritional yeast
  • 1 teaspoon tamari
  • Salt and pepper, to taste
For the Potatoes:
  • 2 red potatoes, cut into 1/2-inch cubes
  • 2 Yukon gold, cut into 1/2-inch cubes
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon paprika
  • 1/2 teaspoon dried rosemary
  • Liberal pinches of salt and pepper


To Make the Scramble:
  1. In a large pan, sauté the onion in olive oil or coconut oil until translucent, roughly 5 minutes.
  2. Add diced garlic and mushrooms and sauté for another 5 minutes.
  3. Add tomatoes and spinach mix until the greens begin to wilt.
  4. Add the mashed tofu and turmeric, tamari, nutritional yeast, salt, and pepper and combine until well mixed and all of the tofu turns a beautiful yellow color.
  5. Add the chopped scallions and cook everything together until the tofu is heated through.
To Make the Potatoes:
  1. On a baking dish, place the potatoes, cover in olive oil, rosemary, paprika, salt, and pepper and cook for 30 minutes until the potatoes are crispy and cooked through the center.
  2. Plate your scramble with potatoes on the side and add some toast with vegan butter if desired.
Original Recipe from Apollo & Luna