Wholesome Turmeric Scramble with Roasted Sweet Potatoes
This wholesome turmeric scramble with roasted sweet potatoes is a delicious and nutritious vegan meal, perfect for breakfast, brunch, or even a light dinner. It's packed with flavor, easy to make, and satisfying.
Equipment
- baking sheet
- large non-stick skillet
- spatula
Ingredients
Roasted Sweet Potatoes
- 1.5 cups sweet potato diced
Tofu Scramble
- 1 tbsp olive oil divided
- 0.5 onion finely chopped
- 1 garlic minced
- 1 block (14 oz) firm or extra-firm tofu pressed and crumbled
- 0.5 tsp ground turmeric
- 0.25 tsp black salt (kala namak) optional, for eggy flavor
- Salt and black pepper to taste
For Serving
- 0.25 cup fresh cilantro chopped (for garnish)
- 0.25 cup plant-based sour cream or plain plant-based yogurt for serving, optional
Instructions
Roasted Sweet Potatoes
- Preheat the oven to 400°F (200°C). Toss the diced sweet potato with 1/2 tablespoon of olive oil, salt, and pepper on a baking sheet; roast for 20-25 minutes until tender and caramelized, stirring halfway through.
Tofu Scramble
- While sweet potatoes roast, heat the remaining 1/2 tablespoon olive oil in a large non-stick skillet over medium heat.
- Add chopped onion and cook for 3-4 minutes until softened, then add minced garlic and cook for another minute until fragrant.
- Add crumbled tofu to the skillet, breaking it into smaller pieces, and cook for 5-7 minutes, stirring occasionally, until moisture has evaporated and tofu begins to brown.
- Stir in turmeric, black salt (if using), salt, and black pepper, cooking for 2-3 minutes to evenly coat and heat the tofu.
Combine and Serve
- Once roasted sweet potatoes are ready, add them to the tofu scramble and gently combine.
- Serve immediately, garnished with fresh cilantro and an optional dollop of plant-based sour cream or yogurt.
Notes
For extra flavor, you can add a pinch of smoked paprika to the tofu scramble. Adjust the amount of black salt to your preference for a stronger "eggy" flavor. This recipe is also great for meal prep – just store components separately and combine when ready to eat.