You'll Never Make Tofu Scramble on the Stove Again...
This Sheet Pan Tofu Scramble may be the easiest, tastiest, and most filling breakfast recipe that could be enjoyed anytime of day! It is a new favorite and staple of the Well Your World community! There has never been a better combination of starches, veggies, and flavors! Not to mention, this recipe is completely whole food plant-based and free from salt, oil, and sugar!
What makes this recipe so amazing is that you can put your own twist on it and add all kinds of flavors and vegetables! So don’t worry if you don’t have all of the ingredients, you can always substitute ingredients for what you have on hand!
First, we are going to crumble (or “scramble”) the extra-firm tofu into a large mixing bowl! If you don’t want to use your hands you can always use a potato masher instead! Then add the drained and rinsed beans to the same bowl. This time we used pinto beans, but white or black beans are also great options.
Get out your cutting boards because it’s chopping time! Dice one half of any bell pepper, we already had a leftover yellow bell pepper so that is what we went with! Add the diced bell pepper to the bowl with the tofu and beans.
It is tater time! Start by chopping the gold potato in half, cutting into thin strips, and finely dicing. The potato needs to be chopped into small dices to ensure it cooks properly. A russet potato will also work, we just suggest skinning it first! Add the potato to the same mixing bowl with the other ingredients.
Let’s give this scramble some flavor! Add the nutritional yeast, onion powder, garlic powder, ground turmeric,WYW Chili Lime, and black pepper to the bowl. If you don’t have Chili Lime you can replace it with paprika or chili pepper. Along with that, add the optional black salt, which gives the dish a sulfury flavor but is not necessary!
Mix all of the ingredients in the bowl and ensure they are well combined. Next, using your hands evenly spread the scramble onto a parchment-lined baking sheet.
We are so close to enjoying this delicious Tofu Scramble Sheet Pan! Place the baking sheet into the oven at 400°F for about 20 minutes. You can leave it in longer if you prefer a more toothsome texture! In the last two minutes throw some tortillas on top of the scramble to warm them up!
Remove the sheet pan with the tortillas from the oven. Add a couple spoonfuls of the scramble onto the tortilla along with some chopped lettuce, top with your favorite salsa, and enjoy! This recipe would also be great on a bed of grains, greens, or even as nachos! Don’t be afraid to get creative!
We hope you love this recipe! We would love to see how you all create your Tofu Scramble Sheet Pans, so be sure to share in our Facebook Community or tag us on Instagram!
Tofu Scramble Sheet Pan
Breakfast just got more exciting!
- 1 block extra firm tofu, drained
- 1 15 oz can black, pinto, or white beans, drained and rinsed
- ½ bell pepper, diced
- 1 medium gold potato, diced small
- ¼ cup WYW Nutritional Yeast
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black salt (optional)
- ¼ teaspoon ground turmeric
- ½ teaspoon WYW Chili Lime
- black pepper, to taste
Preheat the oven to 400°F.
In a large mixing bowl, crumble in the tofu using your hands. Then, add the beans, diced bell pepper, and diced potato. In the same large mixing bowl, add the nutritional yeast, onion powder, garlic powder, black salt (if using), ground turmeric, and black pepper. Stir well to combine and spread evenly across a parchment lined baking sheet.
Bake in the oven for about 20 minutes, adding the tortillas in the last two minutes.
Remove from the oven. Top the tortillas with a couple spoonfuls of the scramble, lettuce, and your favorite salsa. Enjoy!