Baked Tofu Scramble and Potatoes

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Published on May 24, 2014 by Jill McKeever

Do you eat the sticky nooch off the spatula when cooking tofu scramble in a pan? I've learned how to make a big batch of scramble & potatoes without the mess and without using oil.

HERE'S ALL IT TAKES
Preheat oven 425ºF

Oil Free Baked Potatoes
6 small to medium potatoes, cut into bite size cubes
3/4 teaspoon sea salt
1/8 teaspoon ground black pepper
1/2 tsp dried thyme

Baked Tofu Scramble
2 (14-ounce) packages extra firm tofu, drained
1/4 cup nutritional yeast
2 teaspoons garlic granules
2 teaspoons onion granules
1 1/2 teaspoons ground cumin
1 teaspoon turmeric
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/8 teaspoon black salt (Kala Namak)

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