I have been meaning to post this recipe for days! This week I was in Minnesota and the frigid temps managed to knock out the internet where I was so I wasn’t able to do any posting. But now I’m in Chicago enjoying warmer temps (a balmy 7 degrees 😉 ) and I’ve got internet so I’m excited to share this recipe with you guys because it is my newest obsession.
This recipe comes from my mom and it works perfect for breakfast, brunch, lunch or dinner. It’s hearty, it’s healthy and it’s easy to make. When she first made it I loved it so much that I made her make it for me again just a few days later. It’s got potatoes, tofu, spinach, scallions, salt, pepper and paprika. It’s a healthy, easy addition to anyone’s cooking repertoire. The only thing that takes time is baking the potatoes before you use them in the recipe. You can doctor this recipe up a million different ways. This is my current favorite variation.
And by the way, if you’re thinking you’re not that into tofu, don’t fret! I think one big misconception is that because I eat a plant-based diet I love tofu and eat lots of it. Neither are true. I do like tofu sometimes, like in this dish, but it’s still a pretty small part of my diet. That said, it’s pretty delicious in this recipe and it is a healthy source of protein so it’s worth trying it out. Here’s Suzy’s potato + tofu scramble:
- 8 medium red skinned potatoes
- 14 oz container extra firm tofu
- 2 tablespoons olive oil
- 3 scallions
- 4-5 large handfuls spinach
- paprika, to taste
- salt + pepper, to taste
- Preheat oven 425. Bake potatoes for 45 minutes to 1 hour depending on size. You want them to be cooked throughout but not too soft. Let potatoes cool and then, if you prefer, peel potato skins off. Cut potatoes into half-inch size pieces.
- Next, cut tofu into small squares. Blot with a paper towel to make sure it’s not too wet.
- Heat oil in a large skillet. Add potatoes and tofu. Sauté over medium heat until they begin to brown. Add scallions and spinach and continue to sauté until spinach begins to wilt. Season to taste with paprika, salt and pepper.
- Serve hot and enjoy!
Love your recipes I’m looking to eating a lot Kinder this year as well & want to really reach out to many more ideas on how to create fabulous meals and make this a wonderful year.
Hi! This is so wonderful to hear! Thanks so much for your sweet message. Xo
Love the combo in this! Looks like a great balance for my desire for comfort food with the need to cut down on my typical heavy fare. Bravo!
Hi Phillip!! I hope you enjoy!