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Vegetarian, Meal soups and plant based

Scrambled tofu with vegetables and sautéed potatoes

Scrambled tofu with vegetables is a plant based dish for 4 people, ready in 35 minutes, rated easy, for about €1.80 per serving. Crumbled firm tofu, browned with turmeric, takes on the color and look of scrambled eggs, served alongside sautéed potatoes. The key is crumbling the tofu unevenly and parboiling the potatoes before frying.

Crumbled tofu, browned with turmeric until it looks like scrambled eggs, served with sautéed potatoes.

Scrambled tofu with vegetables and sautéed potatoes
Total time
35 min
Difficulty
Easy
Cost per person
€1.80
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

Firm tofu, crumbled by hand and browned with turmeric, turns golden yellow with a grainy texture that looks like scrambled eggs. Red bell pepper and onion add crunch and a touch of sweetness, while smoked paprika brings a hint of smokiness that wakes the whole dish up. The sautéed potatoes, crisp outside and soft inside, round out the plate without weighing it down.

This is an easy weeknight dinner that kids often enjoy thanks to its familiar color and texture. It also works as a plant based Sunday meal, no meat or eggs needed, with ingredients you likely already have on hand. Mon Chou suggests it as a way to mix up the weekly menu without spending the whole evening in the kitchen.

The ingredients

4 people

Dairy

  • Firm tofu 400 g

Fruits and vegetables

  • Potatoes 800 g
  • Red bell pepper 1
  • Onion 2
  • Garlic 1 cloves
  • Chives 6 sprigs

Pantry

  • Turmericoften in the pantry 1 tsp
  • Smoked paprikaoften in the pantry 1 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Soy

The step by step recipe

  1. Cut the potatoes into cubes, rinse them, and boil them for ten minutes. 10 min

    Parboiling the potatoes keeps them from staying hard in the center when pan fried.

  2. Sauté them in 2 tablespoons of oil until golden brown. 12 min

    Don't stir too much, the crust forms when the potatoes stay in contact with the pan.

  3. Cook the onion, garlic, and bell pepper in another pan with the remaining oil. 6 min

    The onions should be soft before you add the tofu.

  4. Crumble the tofu into the pan, add the turmeric, paprika, salt, and pepper, and stir. 8 min

    Turmeric gives the yellow color, a little goes a long way.

  5. Serve the scrambled tofu with the sautéed potatoes and chives.

    A spoonful of nutritional yeast, if you have some, adds a cheesy note.

Our tips to get it right

  • Pat the tofu dry between paper towels before crumbling it, it will brown better and release less water while cooking.
  • Cook the potatoes and the tofu mixture in two separate pans so each one browns properly without waiting on the other.
  • Taste before serving and adjust the salt, plain tofu is bland and absorbs spices differently depending on the brand.

The variations

  • Swap the red bell pepper for a yellow one or diced zucchini depending on the season.
  • Add sliced mushrooms with the onion for more texture and a deeper flavor.
  • For a quicker kid friendly version, cut the potatoes smaller and shave a few minutes off the pan frying time.

What to serve it with

  • A well seasoned green salad
  • Toasted bread
  • A yogurt and garlic sauce

Storage

Scrambled tofu and potatoes keep for 2 to 3 days in the fridge in a sealed container, ideally stored separately. This dish doesn't freeze well, the tofu turns spongy once thawed. Reheat in a pan over medium heat to bring back the crispness on the potatoes.

Questions about this dish

Can you use a different type of tofu instead of firm tofu?

Firm tofu works best because it crumbles well and holds its shape while cooking. Silken tofu would make the dish too wet and less like scrambled eggs.

Can this dish be made ahead of time?

You can boil the potatoes and crumble the tofu ahead of time, then sauté everything right before serving. Both elements lose their crispness if they sit too long after cooking.

Is turmeric necessary for the color?

Yes, it's what gives the yellow color that resembles scrambled eggs. A small amount is enough, there's no need to add more than the recipe calls for.

How can this recipe be adapted for young kids?

Cut the bell pepper and potatoes into small pieces and ease up on the smoked paprika if you're worried it might be too strong. The crumbled texture of the tofu usually feels familiar to kids used to scrambled eggs.

How long does it take to make scrambled tofu with vegetables and sautéed potatoes?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in scrambled tofu with vegetables and sautéed potatoes?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does scrambled tofu with vegetables and sautéed potatoes cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy. Always check the labels of the products you buy.

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