Vegan Scrambled Tofu with Sweet Potato & Kale Hash

by Erin

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.

Vegan Scrambled Tofu with Sweet Potato & Kale Hash 3

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?

Vegan Scrambled Tofu with Sweet Potato & Kale Hash 1

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.

Vegan Scrambled Tofu with Sweet Potato & Kale Hash 2

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

Vegan Scrambled Tofu with Sweet Potato & Kale Hash 4

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


Serves 6



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


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


  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.

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Anne January 17, 2019 - 4:54 pm

This looks like such a delicious and healthy breakfast!

Kate January 9, 2019 - 2:20 pm

This looks like such a hearty breakfast!

Renu January 9, 2019 - 5:30 am

Such a healthy plate , with tofu and all those healthy vegetables.

Cheese Curd In Paradise January 8, 2019 - 5:49 pm

I love a plate full of hearty veggies and this checks that box! I can’t wait to try it!

Colleen - Faith, Hope, Love, & Luck January 7, 2019 - 11:04 pm

This is one recipe I just have to try! It sounds so interesting!

Wendy Klik January 7, 2019 - 9:51 pm

I have very little experience with tofu but this dish sounds amazing.

Farrah January 7, 2019 - 8:55 pm

I love tofu and this looks all kinds of amazing! I like how colorful this is too!

Lexi January 7, 2019 - 7:04 pm

Yum! I love tofu scrambles and this one looks so delicious! That sweet potato and kale hash looks phenomenal, can’t wait to try it :)

Valentina | The Baking Fairy January 7, 2019 - 6:49 pm

I am so happy you decided to participate, Erin! This tofu scramble sounds absolutely delicious, and I love the pairing with the sweet potatoes and kale. What a great tip to toss the potatoes in flax before cooking… I’ve never heard of that before and they look so crispy and delicious!

Sue January 7, 2019 - 4:30 pm

This would make a perfect filling for a breakfast burrito!

Karen January 7, 2019 - 3:28 pm

Boy Erin, they really do look just like eggs!

Geetha Priyanka January 7, 2019 - 3:24 pm

Scrambled tofu sounds totally delicious. I never imagined tofu can be cooked this way. Can’t wait to try this out.

Lindsay January 7, 2019 - 2:02 pm

I can’t believe that isn’t eggs! I can’t wait to try this.

Caroline January 7, 2019 - 11:08 am

I was just talking with someone the other day about how a good tofu scramble was one of the few ways tofu seemed to work (I appreciate others may think otherwise) – perfect timing for me to give it a try!

Lisa January 7, 2019 - 9:42 am

I thought this was eggs at first, so you had me fooled too. Looks so yummy!

Heather @ Join Us, Pull up a Chair January 7, 2019 - 9:20 am

What a way to start your morning! This looks delicious and you would have fooled me that it’s not eggs.

Robin January 7, 2019 - 7:27 am

100% this doesn’t look vegan! Recipe sounds delicious.


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