Having breakfast prepped for the week is truly awesome. I can help you out with that goal by making this easy, sheet pan tofu scramble! And, it’s so delicious that you won’t even mind eating it everyday. 😉
I loooooove myself a solid tofu scramble. And, I know a lot of you give your own touches to a base recipe to make it your favorite. That said, I’ve never done a bulk-batch of it on a sheet pan before! I got the idea when I was cooking up a basic scramble a couple of weeks ago.
Thinking to myself, “Ya know, one block of tofu doesn’t go that far for multiple breakfasts.” And you’d need a HUGE pan, and probably a lot of patience, to make two blocks happen for meal prepping. Naturally, a sheet pan tofu scramble came to mind, and I was hooked on the idea. Apparently, y’all were too, because you voted for it the most out of the three recipe choices I gave you! (follow me on instagram or twitter to get in on these polls)
To me, this recipe is a great one for beginner cooks, or people new to vegan dishes. It makes 5 servings, for your “work week” – whatever that looks like right now. But, I recommend serving each plate with a slice of toast or a couple of tortillas to round it out a bit.
Now, to get into the substitutions! Remember, I have not tried these myself, for this specific recipe. BUT, I have made many types of scrambles and hashes so this is based off of my experience and expertise.
Substitutions for Sheet Pan Tofu Scramble:
- Extra-firm tofu – Firm tofu will also work here, but you will need to press out more of the moisture first. You can use a kitchen towel or tofu press for this!
- Extra-firm tofu (soy-free option) – If for some reason you’re looking at this but you can’t eat soy, firstly, I’m sorry. Second, two 15-ounce (425 g) cans of chickpeas drained and rinsed would actually be very good as a stand-in!
- White northern beans – any soft, white bean will work here.
- Black Indian salt AKA kala namak – if you don’t have an Indian or international market near you, just use sea salt, to taste. (or order this sulfuric salt online!)
- Red onion – white, yellow, and brown onions will also work in this recipe!
- Fresh bell peppers – if you don’t have access to fresh bell peppers, try dicing a couple large tomatoes (seeds removed). Or, dice 1 whole roasted red pepper (the kind found in jars).
- Yukon gold potatoes – you can also use russet, red, or yellow potatoes in their place. I wouldn’t necessarily recommend sweet potatoes, but it would probably still be pretty good!
- Lemon juice – lime juice would be a pretty good sub, or even 1-2 teaspoons apple cider vinegar for the acidity.
- Fresh spinach – any heartier green will work here, like kale, chard, arugula, or collards. You can also thaw, and squeeze the water from, frozen chopped spinach. I would use 1/2 cup of that and add it in with 10 minutes cooking time left instead of 5.
Lastly, I’d still love to hear your input in my VYA website survey! I really appreciate those of you who have answered so far, it’s been immensely helpful! (it only takes 2-5 minutes depending on your answers)
- 15-ounce (425 g) can white northern beans, DIVIDED with liquid
- Two 14-ounce (397 g) packages extra-firm tofu, drained
- 5 tablespoons (25 g) nutritional yeast
- 2 1/4 teaspoons onion powder, DIVIDED
- 1 teaspoon black Indian salt*
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon black pepper, DIVIDED
- 2 bell peppers of assorted colors, seeded and diced
- 1/2 pound (227 g) Yukon gold potatoes, 1/4-inch diced
- 1/2 medium-sized red onion, diced
- 2 teaspoons cooking oil, like canola, avocado, or grapeseed
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt, divided
- 2-3 tablespoons (30-45 ml) lemon juice
- 1/4 teaspoon ground chipotle powder
- 1/4 teaspoon smoked paprika
- 1 cup (40 g) firmly packed, chopped spinach
- Preheat oven to 450F (230C or gas mark 8), and have ready one large or two smaller baking sheets.
- Drain liquid from white beans into a bowl and set it aside, then measure out 1/2 cup of beans into a mixing bowl. Using a fork or potato masher, smash the beans until chunky. Next, using your hands, crumble the tofu into the bowl.
- Then, add nutritionaly yeast, 2 teaspoons onion powder, black Indian salt, turmeric, and 1/4 teaspoon black pepper to the mixing bowl, stirring to coat evenly. Spread mixture out on half of the baking sheet (or one of the smaller ones), and set aside.
- In another mixing bowl, combine bell peppers, potatoes, and red onion, then drizzle the oil over them. Add paprika, sea salt, and 1/4 teaspoon black pepper to the veggies and stir to coat. Then spread them out on the other half of the baking sheet.
- Place baking sheet on the middle rack in the oven, and roast for 15 minutes. Meanwhile, place remaining beans, 1/3 cup (80 ml) reserved bean liquid (aka aquafaba), lemon juice, chipotle powder, smoked paprika, 1/4 teaspoon onion powder, and 1/4 teaspoon sea salt in a blender. Puree until completely smooth, and add more seasoning if necessary. Then chill in the refrigerator until ready to serve.
- After the 15 minutes are up, take baking sheet out and stir the tofu scramble and hash around, on their respective sides or baking sheets. Roast for another 10 minutes, then sprinkle the spinach over the top and roast for 5 more minutes, until it has wilted and the potatoes are cooked through.
- Divide scramble and hash between 5 meal prep containers, leaving the sauce on the side if you're enjoying later. They will last in the refrigerator for up to 6 or 7 days.
*Please read blog post for substitution options.
Amount Per Serving: Calories: 346Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 588mgCarbohydrates: 38gFiber: 10gSugar: 3gProtein: 24g
The nutrition information is calculated by a plug-in, and isn't always accurate. Please calculate your own with the products that you use, as it will be different for everyone.
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