Tofu scramble with peas and potato-scallion hash

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Make It Ahead

Tofu scramble with peas and potato-scallion hash

Gluten-Free, Family-Friendly, Vegan, Dairy-Free

2 Servings, 500 Calories/Serving

35–50 Minutes

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

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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
Chef's Tip
Make It Ahead
All the blue prep steps in this recipe can be done up to 1 day ahead to speed the cooking the next day. Cover the shallots, mushrooms, tofu, scallions, and lemon juice and refrigerate separately until ready to cook. Place the sliced sweet potatoes in a bowl of water, cover, and refrigerate; the water will help prevent oxidation.
Ingredient IQ
Nutritional yeast is an ideal dairy-free alternative to Parmesan. It boasts an equally nutty and tangy bite without any cholesterol and much lower sodium. Just ¼ cup delivers 3 grams of fiber and 8 grams of protein, is loaded with B vitamins (good for mood, metabolism, cognitive function, and healthy skin, hair, and nails) and probiotics (great for immunity and GI health), and contains only 60 calories.

Market Watch
Because organic shredded carrots can be in short supply, you may receive whole carrots or broccoli slaw in your bag instead. They cook up just as deliciously. If whole carrots, trim the ends, peel, and use the coarse holes of a box grater to coarsely grate. If broccoli slaw, follow the instructions as written for the shredded carrots.

Nutrition per serving

Calories: 500, Protein: 39g (78% DV), Fiber: 16g (64% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 1g, Saturated Fat: 5g (25% DV), Cholesterol: 0mg (0% DV), Sodium: 220mg (9% DV), Carbohydrates: 37g (12% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
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.

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

4

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.