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

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.