Tofu Scramble with Leek and Potatoes
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Source: https://recipheon.com/en/recipes/breakfast/tofu-scramble-with-leek-and-potatoes
About this recipe
This tofu scramble with leek and potatoes is the heartiest version in this series, suited to a bigger appetite or a late breakfast. Cooked potatoes develop lightly browned edges in the skillet, leek contributes mild onion sweetness, and tofu rounds out the dish with a soft plant-based base. Turmeric gives it color and the look of a classic skillet breakfast. Sauté the leek and potatoes together before adding the tofu so the vegetables develop plenty of flavor. Serve hot with bread or wrapped in a tortilla.
Ingredients
Servings: 2
180 g plain tofu
1/2 leek
150 g cooked potatoes
1 teaspoon turmeric
2 slices bread or 1 tortilla
1 teaspoon olive oil
Steps
Drain and crumble the tofu, cut the leek into half-moons, and dice the potatoes.
Sauté the leek and potatoes in the olive oil for 6–8 minutes, until lightly browned.
Add the tofu and turmeric, then cook for another 2–3 minutes, stirring.
Serve hot with bread or a tortilla, while the potatoes are lightly browned, the leek is soft and mildly sweet, and the tofu is evenly coated with turmeric.
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