Big Vegan Breakfast
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If you haven't tried scrambled tofu yet, you need to make this recipe. It's amazing! Not only does the tofu taste good, but the baby roasted potatoes will make your mouth water, too. Yum!
Recipe type: Breakfast
Serves: 2
Baby Roasted Potatoes
  • 2 small potatoes, chopped small (I used organic red potatoes)
  • ½ tbsp olive oil
  • ½ tsp salt
  • ½ tsp freshly grated black pepper
Scrambled Tofu
  • 1 block extra firm tofu, pressed for at least 20 minutes
  • 1 tsp turmeric
  • 1 tbsp nutritional yeast
  • ½ tsp salt
  • ½ tsp onion powder
  • ¼ tsp freshly ground black pepper
  • ½ tbsp olive oil
  • ¼ cup bell pepper, chopped small (I used orange)
  • ¼ cup tomato, chopped small
  • 2 green onions, chopped small
  • 1 medium garlic clove, minced
  • Fruit of your choice
Baby Roasted Potatoes
  1. Pre-heat your oven to 375F and get out a large baking sheet.
  2. Add the chopped potatoes, oil, salt and pepper to a large bowl and mix well, making sure that each potato is covered completely.
  3. Dump the potato mixture on your baking sheet, and bake in heated oven for about 15-20 minutes, or until potatoes are tender.
Scrambled Tofu
  1. Crumble the pressed tofu in a medium bowl. Add in the turmeric, nutritional yeast, salt, onion powder, and pepper. Mix well and set aside.
  2. Heat the oil in a medium pan over medium heat.
  3. Once warmed, add the chopped pepper and pepper to the pan. Allow to cook for about 5 minutes, turning down the heat if they start to get dark too quick. You want them to soften a bit, so they need to cook for a few minutes.
  4. Add the chopped green onion and minced garlic and cook for another minute or so, or until the garlic has browned lightly.
  5. Add in the tofu mixture and cook for about 5-7 minutes, stirring often.
  1. Add fruit to a small bowl or put directly onto your large plate.
Putting it all together
  1. Add a serving of scrambled tofu, baby roasted potatoes and fruit to each plate. Eat, and enjoy!
*Since the potatoes are small, make sure you check them often to ensure they don't burn.
*Start the potatoes first, and while those are cooking you can work on the scrambled tofu.
Recipe by Vegan Recipes from Cassie Howard at