Tofu scramble with peas and potato-scallion hash

Gluten-Free Friendly, Dairy-Free, Vegan, Family-Friendly, <600 Calories, Protein Plus

2 Servings, 500 Calories/Serving

35–50 Minutes

This vegan tofu scramble reminds Sunbasket Test Kitchen cook Josh Liebeskind of the warm and cozy dish his mom would whip up for a comforting weeknight dinner.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 or 2 shallots
2 ounces shiitake mushrooms
¾ pound Hodo Soy firm tofu
2 ounces shredded carrots (see Market Watch note)
Tofu spice blend (cumin - turmeric - coriander - dried thyme)
1 purple sweet potato
3 scallions
1 lemon
⅓ cup peas
2 tablespoons nutritional yeast

Nutrition per serving

Calories 500, Total Fat 21g (27% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 220mg (10% DV), Total Carb. 37g (13% DV), Fiber 16g (57% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 39g
Contains: Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the tofu scramble ingredients

Peel the shallots; cut in half lengthwise, then crosswise into thin half-moons.
Remove the stems from the mushrooms; thinly slice the caps.
Crumble the tofu into coarse pieces.

Cook the tofu scramble

In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Add the mushrooms and carrots and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the tofu spice blend and cook until fragrant, about 1 minute. Add the tofu and toss to coat.
Add ¼ cup [½ cup] water, reduce the heat to medium-low, and simmer, stirring occasionally and adding more water 1 tablespoon at a time as needed to prevent sticking, until the tofu is tender and infused with flavor, 8 to 10 minutes.
While the tofu scramble cooks, prepare the potato-scallion hash.

Make the potato-scallion hash

Scrub or peel the sweet potato. Cut the potato in half crosswise. Cut each half lengthwise into ½-inch-thick slices.
Trim the root ends from the scallions; thinly slice the scallions on the diagonal.

In a medium [large] frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the potato, season with salt and pepper, and cook, stirring once or twice, until the potato is lightly browned, 2 to 3 minutes. Add the scallions and cook, stirring occasionally, until the potato and scallions are tender, 6 to 8 minutes. Remove from the heat and season to taste with salt and pepper.
While the hash cooks, prepare the lemon.

Prep the lemon; finish the tofu scramble

Juice the lemon.

When the tofu scramble is almost done, stir in the peas and cook until warmed through, 1 to 2 minutes. Remove from the heat and stir in the nutritional yeast and 1 tablespoon [2 TBL] lemon juice. Season to taste with salt and pepper.

Serve

Transfer the tofu scramble to individual plates and serve with the potato-scallion hash.

Kids Can!

Crumble the tofu.
Scrub the sweet potato.
Juice the lemon.

View full recipe details