Vegan Spicy Tofu Potato Scramble

February 23, 2010 by Keri

Okay, I know today is National Pancake Day, but since I’m doing the 30 Day Sugar Challenge, I thought vegan pancakes might be too tempting for me to heavily dose with sweeteners.  Instead, I made up a delicious scramble (pancakes are breakfast-y and scrambles are breakfast-y, so it’s close, right?!) for lunch.  It was so tasty and filling, and for a little extra my husband dished his up with a side of yellow corn chips and extra salsa.  Yum!


  • 12 oz package of firm tofu
  • 1 large russet potato, baked, skinned, and cut into large chunks
  • 1 cup fresh chunky salsa
  • 2 tablespoons nutritional yeast
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon sea salt

In a large skillet, heat olive oil.  Add in tofu and crumble with a spatula to a scramble consistency.  Mix in salsa, nutritional yeast, and sea salt, followed by the potato chunks.  Allow to cook until golden.  Enjoy!

HealthBlogger Network
Get To Know Keri

I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!


  1. Nicole says:

    I am obsessed with tofu scrambles! I’ve never thought of adding potatoes. That’s a great idea! It’s like hash browns added right in.

  2. Keri says:

    Thanks! I was actually baking up the potato as a side dish until I realized it would be delicious mixed in! Mmm.. hash browns.

  3. Emily says:

    That looks so good!

  4. Keri says:

    Thank you- it was really tasty. I better pace myself on the scrambles- I’ve got some fun ideas! 🙂

  5. eve says:

    I’m totally going to try this, but probably brown the taters in smaller pieces off to the side to add a little crunch. (I’m all about making things a little less nutritious when & where I can.)

  6. Keri says:

    Mmm.. that sounds delicious! I’ll have to do that next time too.