Tofu Scramble with Vegan Hollandaise
An easy to make tofu scramble packed with veggies, plant-based protein and topped with vegan hollandaise
Servings: 2
Ingredients
- 1 red bell pepper diced
- 1 small zucchini diced
- 1 handful cremini mushrooms diced
- 1 medium sweet potato cubed
- 1 tbsp olive oil (divided use)
- 1/2 package extra firm tofu
- 2 tbsp nutritional yeast
- 2 tsp smoked paprika (divided use)
- 2 tsp chili powder (divided use)
- 2 tsp garlic powder (divided use)
- 1/2 tsp turmeric
- sea salt (to taste)
- 1/2 avocado
- hollandaise
Instructions
- Preheat oven to 400 degrees F
- Place sweet potatoes on a baking tray and season with 1/2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp garlic powder and a pinch of sea salt, toss to coat. Bake for approximately 30 minutes (depending on how small you chopped the potatoes). Flipping once halfway through to ensure even cooking. You'll know the sweet potatoes are done when they're tender when pierced with a fork.
- Heat a large non-stick skillet over medium heat. Add olive oil and veggies, sauté for a few minutes until veggies are slightly softened.
- Meanwhile, drain the tofu and squeeze out any excess liquid with paper towel. It is not necessary to press the tofu for this recipe since a little moisture is okay. Crumble the tofu into the pan using your hands (or mash in a bowl with a fork if you prefer). Mix the remaining seasonings (nutritional yeast, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp garlic powder, turmeric, and sea salt) with a little water to form a slightly liquidy mixture. Pour over the tofu and mix all together with the veggies. Sauté for a few more minutes.
- Serve tofu scramble over sweet potatoes and top with sliced avocado, lots of hollandaise, green onion and an extra sprinkling of nutritional yeast. Enjoy!
Notes
Vegetable and tofu amounts don't need to be exact. A little more or less won't be an issue.