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Baked Sweet Potato Tofu Scramble

Baked Sweet Potato Tofu Scramble

Baked sweet potato tofu scramble is a hearty, plant-based meal perfect for breakfast, brunch, or dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine vegan
Servings 6 servings
Calories 171 kcal

Equipment

  • oven
  • Baking Dish

Ingredients
  

  • 12 oz tofu crumbled, bite-sized pieces
  • 1 large cooked sweet potato cut into ½" cubes (about 2 cups)
  • 1 medium red onion diced
  • 1 medium green bell pepper diced
  • ⅔ cup sliced mushrooms fresh or canned
  • 2 tablespoons nutritional yeast
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil optional
  • 1 pinch red pepper flakes optional
  • ½ cup vegan cheese shreds

Instructions
 

  • Preheat the oven to 375 degrees F.
  • Into a baking dish, crumble or mash the tofu into small, bite-size pieces.
  • Peel and cube the sweet potato and dice the onion and green pepper and add to the baking dish with the tofu.
  • Stir in all the spices and the optional olive oil.
  • Bake at 375 degrees F for about 25 minutes, until the scramble is heated through and starting to slightly brown.
  • If desired, add vegan cheese shreds and bake for an additional 5 minutes until the cheese has melted.
  • Store any leftovers in an airtight container in the refrigerator for up to a few days.

Notes

To reheat, place a portion in an oven-safe container and bake at 375 degrees F for several minutes to heat through. This can also be reheated in the microwave.

Nutrition

Serving: 1servingCalories: 171kcalCarbohydrates: 15gProtein: 10gFat: 9gSaturated Fat: 2gMonounsaturated Fat: 7gSodium: 435mgFiber: 4gSugar: 6g
Keyword Baked Sweet Potato Tofu Scramble, Healthy Breakfast, Plant-Based Meal, Savory Tofu Dish, Tofu Scramble, Vegan Breakfast
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