An umami spice blend gives this tofu scramble a rich and eggy taste! Serves two, with some leftovers that can easily be reheated in a hot cast iron pan.
for the potato hash
- 2 TB olive oil
- one fist-sized yellow potato, peeled and diced into tiny cubes
for the scramble
- 2 tsp umami seasoning
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp ground turmeric
- a few pinches of salt
- 2 TB olive oil, divided
- 2 shallots, halved and thinly sliced
- 2 cups of sliced shiitake mushrooms
- 16 oz. firm tofu
- 1/2 cup water
- 1 TB nutritional yeast
to make the potato hash
- Preheat oven to 425.
- Add the cubed potatoes to a small bowl. Drizzle with the olive oil and toss to coat.
- Line a small baking sheet with parchment paper.
- Add the potatoes ono the baking sheet in an even layer.
- Bake for 25 minutes. Remove from the oven and move and toss the potatoes around with a spatula.
- Return to the oven and bake for 10 minutes more.
- At this point, the potatoes should be crispy and golden.
- Season with salt and return them to the oven.
- Bake for 5 minutes more or until golden all over.
to make the scramble*
- Add the first six spice ingredients together in a small bowl. Set aside.
- Preheat 1 tablespoon of the olive oil in a large, non-stick pan over medium-high heat.
- Add the shallots and sauté for about 10 minutes, or until slightly golden. Remove from the pan.
- Add the remaining 1 tablespoon of oil into the pan and reduce the heat to medium. Add the sliced shiitake and sauté for about 10 minutes or until slightly golden. Remove from the pan.
- Crumble the tofu into the pan, taking care to watch for any splashing oil residue from the pan.
- Season the tofu with the spice mix. Fold in gently to combine.
- After a few minutes, add 1/2 cup water. Stir and increase the heat to medium-high.
- Allow the tofu to absorb most of the water. You want the scramble to be not too wet and not too dry. Add in the sautéed shallots and shiitake and fold gently to combine.
- Sprinkle the nutritional yeast over the top. Stir gently to combine and remove from the heat.
- Serve immediately with the potato hash. Refrigerate any leftovers and reheat in a hot cast iron pan.
- This is served with Dave’s Killer Bread + Miyoko’s Cultured Oat Milk Butter!
- This recipe leaves plenty of leftovers that can be easily reheated in a hot cast iron pan.
- Prep Time: 10
- Cook Time: 45