Vegan Spicy Tofu Potato Scramble
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!