1/2 sweet potato or any other potato you have, diced
1 yellow squash, cut into bit size pieces
1 zucchini, cut into bite size pieces
14 oz block firm tofu, drained
1 tbsp olive oil
1.5 tsp garlic (or more to taste; can sub garlic powder but use less since it’s stronger than fresh)
1 tsp onion powder
1.5 tbsp nutritional yeast
1.5 tsp turmeric
1 tsp smoked paprika
1 tsp cumin
black pepper to taste
Drain tofu well. I use my tofu press for about 20 minutes. Don’t worry about making the block have fissures or breaks- you’re going to be mashing this up once it’s drained anyway.
Heat 1 tbsp olive oil and garlic over medium heat in a deep pan or a medium size pot. Add diced potato.
Once potato pieces are slightly browned (about 5-7 min), add in the yellow and zucchini squash.
Once the potatoes look a bit darker and your squash has some browning, crumble in your drained tofu. Mix together with turmeric, onion powder, nutritional yeast, smoked paprika, cumin and black pepper. Add more or less of each seasoning to taste- I like to have enough turmeric to make the tofu appear yellow but not so much that it’s a dominant flavor.
Stir together tofu, seasonings and vegetables to distribute flavors well (about 2-4min). Serve warm.
Don’t be afraid of adding or omitting spices. You can make this taste like whatever you want- that’s the beauty of tofu!
Try adding in fresh diced onion instead of onion powder, or other vegetables you might have in your fridge.
Want a little more comfort? Melt some vegan (or dairy if you prefer) cheese on top to make it a melted scramble.
I like to make this in my soup pot because I sometimes stir a little vigorously ???? So if you’re like me (accident and kitchen mess prone) consider using your soup pot instead of a skillet. Know yourself. ????
Serve with your favorite toast (I suggest avocado toast or toasted vegan croissant toast), coffee, and orange juice for a lazy Sunday brunch. Cheers!