Hearty Tofu Scramble with Soyrizo and Roasted Potatoes for Two

During the weekdays, my husband and I are in a rush to get to the office so we make smoothies for breakfast.  It's so nice to wake up on a Saturday morning knowing that I have ample time to make a hearty breakfast.  We used to make scrambled eggs with bacon and toast for our weekend breakfasts but haven't missed the taste of eggs as soon as we tried scrambled tofu.  The texture and the taste of scrambled eggs and scrambled tofu is quite the same.  Scrambled eggs are a bit tasteless in my opinion and I used to drench it in ketchup.  Ever since we discovered Soyrizo, I have never gone back to the meat version.  It tastes even better than the real thing! I'm used to including lots of garlic and onions in my dishes because I love the flavor but you can omit them at your preference. 

 

 

Hearty Tofu Scramble with Soyrizo and Roasted Potatoes for Two

Ingredients

• 1 ½ cup frozen quartered potatoes (I like to use the Trader Joe’s roasted potatoes found in the frozen section)

• 2 tsp olive oil

• ½ chopped brown onion

• 6 oz Soyrizo

• 1 chopped green onion

• 1 tsp minced garlic

• 8 oz firm tofu (crumbled)

• 1 tbsp nutritional yeast

• Pinch of salt and pepper

1.  On a heated non stick skillet, stir fry the frozen potatoes for about 12 minutes and set aside.  You can also microwave the potatoes according the instructions labeled on the package of frozen potatoes to speed up this process. 

2.  Add 1 tsp olive oil and chopped brown onion on a skillet on high heat constantly stirring until the onions are caramelized.  Add 6 ounces of Soyrizo and stir for 3 minutes.  Set aside.

3.  Clean the skillet and add 1 tsp of olive oil and minced garlic.  Stir for a few seconds until fragrant and add the crumbled tofu and 1 tbsp of nutritional yeast.  Add 1 chopped green onion and a pinch of salt and pepper.  Continue stir frying for 3 minutes.  Plate and serve with potatoes and Soyrizo.