Roasted Diced Potatoes & Tofu Scramble

Recipe by Roxana RamontCourse: BreakfastCuisine: FusionDifficulty: Easy


Prep time


Cooking time




  • Roasted Diced Potatoes
  • 4-6 large russet potatoes, diced

  • 1/2 t each of dried rosemary and/or basil

  • 1/2 t sweet paprika

  • 1 t oil (optional)

  • 1/2 t salt

  • Tofu Scramble
  • 2 (16 oz) firm or extra firm tofu

  • 1 medium onion diced

  • 1 medium bell pepper diced

  • 1-2 garlic cloves crushed

  • 1/2” piece of ginger shredded finely (optional)

  • 1” fresh turmeric shredded finely or 1/2 t turmeric powder

  • 3-5 fresh kale leaves cut in fine shreds or one bunch of spinach roughly cut

  • 1/4 C fresh cilantro or parsley (optional)

  • 1 t salt


  • Roasted Diced Potatoes
  • Preheat your oven to 350 F
  • In a mixing bowl, stir together all ingredients
  • Pour the seasoned potatoes onto a baking sheet lined with parchment paper and bake for 30-45 minutes depending on your oven
  • Tofu Scramble
  • In a medium saucepan sauté on medium-low heat the onions, bell pepper, garlic, ginger, turmeric, and salt in water or 1 T olive oil for about 10 minutes or until onions are translucent
  • Crumble the tofu and add to the sautéed veggies. If using extra-firm tofu, add 1/4 C water and cook for another 10 minutes.
  • Add the kale/spinach and cook for about 10 minutes for kale or 2-3 minutes for spinach
  • Add the cilantro or parsley (optional) and turn heat off


  • Adjust salt to taste and serve roasted diced potatoes and tofu scramble with your favorite salsa and cashew melty cheese sauce all wrapped in your favorite tortilla. Enjoy a hearty breakfast!

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