Vegan Scrambled Tofu with Sweet Potato & Kale Hash

This vegan scrambled tofu looks and feels just like eggs that you might not even know you are eating tofu! Served of a bed of seasoned sweet potato and kale hash.

I love meat. Seems like a strange way to start a post about a Vegan recipe right? But what I’m trying to accomplish by doing so is that despite that statement, I also love Vegan food. I order it more often than I make it (which isn’t saying much as even that isn’t often) but I’m always surprised by the results when I do. I’ve only purposely posted two vegan recipes on my blog (Buckeye pancakes and Macaroons), but have posted a few others that I realized were vegan after the fact (two that come to mind are my lentil skillet and chocolate almond cupcakes minus the frosting)- further proof that just because it’s vegan doesn’t mean it won’t be loved by meat eaters. So when I was asked by Valentina of The Baking Fairy to participate in her #Veganuary event I decided to step up to the challenge. I’ve been slacking lately and needed the creative push, so why not start 2019 with a Vegan recipe?

My first more experimental journey into Vegan cooking was a little while ago at vegan cooking class here in Columbus where we learned to make three recipes, two of which I am sharing combined into one today (the other was a cashew cream used to make a parfait, which was also crazy good and plan to share eventually). Sweet potato hash was nothing new to me, but tossing it in ground flax seed was something I had not yet had before and was very pleasing. The surprise was found in the tofu eggs. Never would I ever thought of replacing scrambled eggs with crumbled tofu but it really is as simple as that because the scrambled tofu truly does texturally resemble eggs and the color added by the seasonings helped solidify the illusion.

Looks for other Vegan recipes to try? Check out the other bloggers sharing Vegan Recipes for #Veganuary:

• Vegan Burrito Bowls with Jackfruit Carnitas by The Baking Fairy
• Baba Ganoush by Lemon Blossoms
• Creamy Vegan Curry Bean Soup by Cheese Curd in Paradise
• Delicata Squash Fries with Chipotle Garlic Dipping Sauce by Karen’s Kitchen Stories
• Instant Pot Breakfast Stuffed Sweet Potatoes by The Live-In Kitchen
• Instant Pot Chipotle Sofritas by Herbivore Cucina
• Moroccan Eggplant with Chermoula by Caroline’s Cooking
• Roasted Veggies with Satay Peanut Sauce by Hardly A Goddess
• Scrambled Tofu with Sweet Potato & Kale Hash by The Spiffy Cookie
• Vegan Artichoke Hummus by A Day In The Life On The Farm
• Vegan Baked Oats and Vegetable Bites by Cook With Renu
• Vegan Buffalo Cauliflower Sandwiches by Kate’s Recipe Box
• Vegan Cannellini Rocket Tortilla Pizza by The Fiery Vegetarian
• Vegan Cookie Dough Energy Balls by Veggie Lexi
• Vegan Cranberry Apple Chickpea Salad by Join Us, Pull Up A Chair
• Vegan Fire-Roasted Tomato and Bean Soup by Blogghetti
• Vegan Khoresh Bademjan by Palatable Pastime
• Vegan Mushroom Stroganoff with Tofu by Simple and Savory
• Vegan Superfood Breakfast Cookies by Amy’s Cooking Adventures
• Vegan Thai Roasted Carrots with Peanuts by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Vegan Vanilla Chai Oatmeal by Fairyburger
• Vegetable Chettinad (Vegan Spicy Vegetable Curry) by Flavours Treat

Five years ago: Peanut Butter Cup Oatmeal Cookies

Six years ago: California Quesadillas with Honey-Balsamic Dipping Sauce

Eight years ago: Red Velvet Shortbread Cookies

SCRAMBLED TOFU WITH SWEET POTATO & KALE HASH

Serves 6

Ingredients:

HASH

3 medium sweet potatoes, sliced into 1/4-inch thick half moons

2 Tbsp olive oil

1 tsp salt

1/2 tsp ground cumin

1/2 tsp dried rosemary

1/4 tsp onion powder

1/8 tsp ground allspice

Ground black pepper, to taste

2 cups kale, roughly chopped and tossed in 1 Tbsp olive oil

TOFU

1 Tbsp olive oil

1/2 red bell pepper, diced

1/4 sweet onion, finely diced

1 cup zucchini, diced

1 clove garlic, minced

1 Roma tomato, finely diced

1 (14 oz.) pkg firm tofu, crumbled into large pieces

1/4 cup nutritional yeast

1/2 tsp salt

1/2 tsp ground cumin

1/4 tsp turmeric

1/4 tsp dried thyme

Ground black pepper, to taste

Directions:

1. Preheat oven to 375 degrees. Line a baking sheet with foil and coat with non-stick spray.
2. In a large bowl, toss the sweet potatoes in the olive oil, then sprinkle with flax and seasonings. Spread on prepared baking hsset and bake for 20 minutes, rotating halfway through. Add kale and bake 5 more minutes.
3. Meanwhile prepare the tofu. In a medium skillet over medium heat, add the oil. Add pepper and onion and saute until lightly caramelized. Add zucchini and saute for 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes and cook for 1 more minute. Add crumbled tofu and seasonings and cook until heated through, about 2 minutes.
4. Serve tofu over sweet potato hash.

Source: Adapted slightly from a Zest Juice Co. cooking class.