Spicy Scrambled tofu with sweet potato hash browns – One of my favorite breakfast platter

Do you feel the chill in the air? The leaves have started to change the colors and that means Fall is here and I am so ready to enjoy all the fall delicacies. Although I do not want to say goodbye to summer, I will have to.

Fall is a season of festivals. Halloween, Diwali (main festival of Hindu’s) and Thanksgiving are all lined

up. And to add more happiness to my festive season, I am visiting my family back home in India after 4 years! Yeah you heard it right, 4 years!! Long time I know. But finally! I am sooo excited. Is there any better time to visit your family then in a festive season?

But before I leave, I have a Foodblogforum conference to attend and I am so much excited to meet and learn from few of the top food bloggers. yipeee! So my October/November and December are all booked. But do not worry, I have some amazing festive recipe posts lined up for you guys.

Now let’s talk about the recipe I am sharing today. We do not eat eggs, but we can still have the protein that egg has to offer through tofu. And I really can’t ignore other extra benefits that tofu has to offer besides soy protein. Such as it is low in fat and calories, has zero saturated fat, cholesterol-free, rich in protein and provides bone-healthy minerals like calcium, potassium, magnesium and most importantly it comes from plants so it is environmental friendly too. We just love tofu. For me it is like a must have once or twice every week.  I am just obsessed with it.

Here I have made Spicy scrambled tofu along with sweet potato hash browns that can be enjoyable anytime of the day. Who wants to wait till breakfast, right? I don’t!!  This tofu scramble is loaded with vegetables and flavored with earthy spices. And hey, what about the spicy kick?? It comes from the hot hot jalapeno…. mmmmm. It is just perfect. To balance out the spicy scrambled tofu, I have made sweet potato hash browns. It is a bit sweet but super comfy. Believe me, if you like tofu and sweet potatoes, try this!! You are going to love it.

Both the things are very easy to make and you can make them side by side in less than 30/35 minutes that includes preparation time as well. How easy right?? So here you go. I hope you will try it.

Spicy Scrambled tofu recipe:

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients:

  • 2-3 Tbsp EVOO
  • 15 ounces extra firm Organic tofu drained and squeezed and broken in to uneven small pieces (Almost crumbled)
  • 1 small red/yellow onion, diced
  • 1 big clove of garlic, chopped
  • 1 jalapeño/Serrano pepper, chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 tsp garlic salt
  • 1 tsp turmeric powder
  • ½ tsp crushed red pepper (optional and to taste)
  • ½ tsp freshly ground black pepper (or to taste)
  • 1 cup fresh spinach or frozen should work
  • Salt to taste (If needed after using 1tsp of garlic salt)
  • 1 tsp Nutritional yeast (Optional)
  • Any sharp cheese (Monterey jack with jalapeno will work the best or else use cheddar)
  • ½ cup of water

Note:

You can even use firm organic tofu or silken tofu. The texture will be different but use whatever is available. Also go wild with the vegetables. You can use mushrooms, potatoes, shredded carrots etc…Use whatever is available.

Method:

  1. Prep all your veggies and drain your tofu and squeeze out all the water you can. Remember, tofu is like a sponge, the more you squeeze it, the more it will absorb the flavors.
  2. Heat oil in a big wok/pan on med-high.
  3. When oil is hot, add onions, garlic, jalapeño pepper and sauté for 3 minutes. Now add chopped bell peppers and sauté for another minute or two and add tofu.
  4. Simultaneously, add garlic salt, turmeric, crushed red pepper, black pepper along with ½ cup of water. Mix well. Let it cook on medium-high for 5 to 6 minutes.
  5. When your tofu is about cooked and all the excess liquid has been absorbed, add in spinach along with nutritional yeast and sauté for one more minute and remove pan from heat. Remember, we are not looking for gravy like texture. We want kind of moist and flavored tofu scramble but not too watery. Nutritional yeast has a nutty flavor and it is full of protein and vitamins. Very very healthy and you will actually love this additional flavor.
  6. Now at this point, do a taste test and change the spices as needed. I always end up adding in a pinch or two with whatever I am comfortable with.

It’s ready to serve. Garnish it with some grated Monterrey jack cheese/sharp cheddar cheese. I like to enjoy my tofu scramble with some tomato ketchup on the top along with lots of cheese…mmmmm

{When I do not make hash browns, I make tofu scramble with dices potatoes in it}

{Tofu scramble on bread toast}

Sweet potato hash browns:

Perfect comfort food to me. Reminds me of my childhood. In winters, my dad used to bake these potatoes on charcoal grill and serve it with some sea salt and some lemon juice…hmmmm the taste was just outstanding..so comfy. That is why I love sweet potatoes a lot.

These sweet potato hash browns are flavored with smoked paprika and roasted cumin powder….comfy Isn’t it just perfect for your chilly mornings in Fall? I can have it every morning.

I think you should give it a try if you want a change from regular hash browns, you might like it.

It is very easy to make. Gets ready in just 15 minutes and goes really well with spicy scrambled tofu. Enjoy!

Yields: 4 servings

Time:

Preparation time: 5 minutes

Cooking time: 10 minutes

Ingredients:

  • 1 Tbsp canola oil/vegetable oil
  • 2 big sweet potatoes, peeled and grated (Food processor is the best!)
  • 1 tsp ground roasted cumin powder
  • 1 tsp smoked paprika
  • Salt to taste
  • ¼ tsp freshly ground black pepper
  • 1/4 cup green onions, chopped (to serve)
  • Sour cream (to serve)

Method:

  • Heat the oil on medium heat into a medium skillet.
  • Add grated potatoes, cumin, paprika, salt and black pepper.
  • Mix everything well and lower the heat to medium-low and cover with the lid to cook, stirring occasionally, for 15 to 20 minutes.
  • The potatoes will begin to stick as they cook. Just continue to turn with a spatula.
  • Stir in half of the green onions, top with the rest, and serve immediately with a dollop of sour cream and enjoy!!

{Perfect breakfast platter}

Question of the day: What does comfort food mean to you?

For me it is all Ghar ka khana (Homecooked meal by my mom). What about you?

Related tofu recipes:

 

Other Breakfast recipes:

Love,

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Category : Break-Fast, Breakfast series, Brunch, Dinner, Fall, Quick Meal
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