Sweet Potato Vegan Scramble

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 12/22/2020, viewed by 152
yield5 portionstotal time80m

If you're a fan of eggs, vegan breakfast can be a bit of a challenge. Crispy potatoes with tofu scramble will leave you hardly noticing they're missing.

What you will need

1 lb Sweet Potatoes

Salt

1 tsp Baking Soda

1/2 tsp Ground Cumin

2 Yellow Onions

8 oz. Sliced Mushrooms

1 lb Firm Tofu

1 tsp Ground Turmeric

1 Avocado

1/2 bunch Cilantro

(Nutritional facts 76 calories, 4.32 g fat, 6.42 g carbohydrates, 4.28 g protein, undefined mg cholesterol, 398 mg sodium)

How to cook

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Peel sweet potatoes and dice roughly to around 1" chunks.

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Bring a pot of salted water to a gentle boil.

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Add the baking soda.

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 and easily pierced through with a fork or a skewer.

Add the potatoes. Simmer gently until the largest of the potatoes is tender and easily pierced through with a fork or a skewer.

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Strain the potatoes and set them aside to drain for a few minutes.

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toss to mix.

Place the boiled potatoes in a large mixing bowl. Add the ground cumin and toss to mix.

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Spread the potatoes on a baking sheet lined with parchment or a silicone mat.

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s and giving them a stir at around the 20-minute mark.

Bake the potatoes for about 45 minutes. I recommend checking on the potatoes and giving them a stir at around the 20-minute mark.

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e root tip to yield thin arcs of onion.

Halve onion through the root axis and remove the peel. Slice parallel to the root tip to yield thin arcs of onion.

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 them cook, stirring periodically, for about 15 minutes, or until tender and golden brown.

Heat some oil in a large pan over medium-low. Add the sliced onions and let them cook, stirring periodically, for about 15 minutes, or until tender and golden brown.

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his should take 5 minutes or so. Remove the pan from heat and set aside.

Add the sliced mushrooms and continue cooking until mushrooms are tender. This should take 5 minutes or so. Remove the pan from heat and set aside.

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Place tofu in a heavy skillet over medium heat.

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asher.

Place the turmeric on top of the tofu and then mash it well with a potato masher.

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Add a pinch of salt and a few turns of black pepper. Mix well.

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ntil the sweet potatoes are done cooking.

Stir in the mushroom and caramelized onion. Mix well, and reduce the heat until the sweet potatoes are done cooking.

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Add the roasted sweet potatoes and mix well.

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Dice the avocado and fold it into the scramble.

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Garnish with a little cilantro to serve.

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