• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

FatFree Vegan Kitchen

Simply delicious oil-free vegan recipes

  • Recipe Index
    • Recipes by Category
    • Recipes by Tag
    • Recipe Box
  • About Me
    • Press
  • NewsBites
  • Shop!
  • Website

Simple Scrambled Tofu and Kale with Sweet Potato Fries

February 6, 2012 By Susan Voisin 103 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

Jump to Recipe Share on Facebook

Simple Scrambled Tofu and Kale

I’ve long relied on soups as a way to cram as many vegetables as I can into my family’s diet, but the truth is, my daughter prefers to eat her leafy greens mixed into one of her two favorite foods: lasagna and tofu. Lasagna will always be her first choice, but for a super-quick meal that hits all of the nutritional bases, I love a veggie-packed scrambled tofu with a starchy vegetable on the side.

And when it comes to leafy greens, almost nothing packs more nutritional power than kale or has such a mild flavor that goes with practically any seasoning. For this easy scramble, I used about as much kale as tofu for a decidedly green main dish.

How to Make Baked Sweet Potato Fries

To add a different hue to my dinner plate, I chose sweet potato fries as our starchy vegetable.

If you’ve never baked sweet potato fries, you’re in for a treat: Simply preheat your oven to 400F. While it’s heating, peel the potatoes (about 1 medium per person) and cut them into long, narrow strips. Line a baking sheet with parchment paper, and spread the potato strips on it in a single layer. Sprinkle with the seasonings of your choice (I used Creole seasoning).

Bake for 15 minutes, turn, sprinkle again, and bake for another 15 or until the fries are cooked all the way through. Heat under the broiler for another minute or two to crisp them up but be careful not to burn them (or the parchment!) They won’t be as crispy as fried potatoes, but they will be a delicious and fat-free side dish to go with your vegetable-tofu scramble.

Simple Scrambled Tofu and Kale

 

5 from 4 votes
Print SaveSaved! Add to Recipe BoxGo to Recipe Box

Simple Scrambled Tofu and Kale with Sweet Potato Fries

Be sure to use a pan that has a cover so that the kale will steam properly.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Susan Voisin

Ingredients

  • 1 red bell pepper , diced
  • 8 ounces mushrooms , sliced
  • 2 cloves garlic , minced
  • 14 ounces tofu , firm or extra-firm, crumbled
  • 1 1/2 teaspoons smoked paprika (mild or spicy)
  • 1 teaspoon ground cumin
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon turmeric
  • 1 bunch kale , stems removed and discarded and leaves thinly sliced (about 12 ounces)
  • 1/4 cup nutritional yeast
  • additional salt and pepper , to taste
Prevent your screen from going dark

Instructions

  • Heat a deep, non-stick skillet or wok over medium-high heat. When it's hot, add the red pepper and mushrooms and cook until the mushrooms begin to soften. Add the garlic and cook for another minute.
  • Add the tofu and sprinkle it with the paprika, cumin, salt, and turmeric. Cook, stirring constantly, until the spices are fragrant and the tofu is hot throughout.
  • Reduce the heat to medium. Add the kale and stir. If the mixture seems dry, add a tablespoon or two of water. Cover and steam, stirring every minute or so, until the kale softens, about 4 to 7 minutes, depending on how tender you like your kale. Stir in the nutritional yeast, check the seasonings, and add salt and freshly ground black pepper to taste. Cook for another minute or two until heated through.
Nutrition Facts
Simple Scrambled Tofu and Kale with Sweet Potato Fries
Amount Per Serving (1 serving)
Calories 210 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 631mg27%
Carbohydrates 21g7%
Fiber 4.7g20%
Sugar 3g3%
Protein 20.6g41%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Breakfast, Main Course
Cuisine Gluten-free, Vegan
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
Share on Facebook Share by Email

Please pin and share:

This veggie-packed scrambled tofu packs a nutritious punch, while baked sweet potato fries make a delicious side-dish.

Filed Under: Breakfasts, Family Favorites, Recipes, Side Dishes Tagged With: Eat-to-Live, Eggless Eggs, Gluten-free, Greens, Higher-fat, Potato Recipes, Soy

Get NewsBites!

Sign up for our newsletter to receive new recipes & tips by email!

Privacy Policy
Previous Post: « Healthy Super Bowl Party? Start with a Big Pot of Really Good Chili
Next Post: Beetballs: A Vegan, Gluten-Free, Soy-Free Sausage Recipe »

Reader Interactions

Comments

  1. Dr. Cat, The Happy Rehab Doc

    February 21, 2012 at 6:55 pm

    Susan thanks so much for linking to my blog post on kale in this post!! It was wonderful to have so many new readers read something I wrote!! Thank you!! :-))

    Reply
  2. Laura

    February 29, 2012 at 8:15 am

    Yummmmmmm! Tried this the other day with a few added veggies as my first tofu scramble recipe. Let’s just say I was not disappointed and have great visions of tofu scrambles in my future. Maybe even breakfast ones! Thanks for the inspiration and great recipes. I have enjoyed several others as well:)

    Reply
  3. Vegetarian

    February 29, 2012 at 7:25 pm

    This sure packs a lot of nutritional value especially for breakfast or light meal(less the fries). Based from the picture, and if i’m not mistaken, it seems like you used button mushrooms for this recipe? I was wondering though if other kinds of mushrooms goes well with this dish.

    Reply
    • Susan Voisin

      February 29, 2012 at 7:47 pm

      Sure, any kind of mushrooms will do. I have another scrambled tofu recipe in the archives that uses porcini mushrooms.

      Reply
  4. Tam

    March 4, 2012 at 9:50 pm

    Hello Susan.
    I was craving tofu scramble, especially something I can make for brunch on Sundays.
    Instead, I’m having this for dinner tonight.

    I’ve substituted the kale (didn’t have any…) for baby spinach (I had plenty..) and, I only added a tiny bit of nooch. I’m not a big fan of nooch. 🙁

    Next time, can I use nama shoyu for flavoring? I can save the leftover nooch for a mac and cheese or polenta recipe instead.

    Thanks Susan.

    Reply
    • Susan Voisin

      March 4, 2012 at 9:58 pm

      Yes, Tam! That’s the beauty of this recipe–you can flavor it however you like.

      Reply
      • Tam

        March 4, 2012 at 11:35 pm

        Thanks Susan! I can’t wait to try your other recipes!!

        Reply
  5. Laina

    March 9, 2012 at 2:29 pm

    Susan, this dish is fantastically delish! I add onions to everything and this was no exception. 🙂

    Didn’t have kale so used frozen Collards. I also added some oregano. Here in NM cumin and oregano hold hands. 🙂

    The frozen Collards got me to thinking about your ridicously easy meals. If someone so desired, they could use frozen bell pepper, the garlic that’s already chopped for you or maybe granulated garlic. I always use fresh, but for a quick meal in a pinch, the other choices are available and nice to have around. 🙂

    Frozen greens are nice and easy, we have Swiss Chard, Collards and spinach in our local frozen section of the grocery store. I normally have some in my freezer. Also for fresh, Earthbound has the organic greens and baby grens would be nice too. We just recently got Earthbound organic kale here.

    So sorry to be so windy, but just thought that might help some others to give this a try……it’s a winner!!! 🙂

    Reply
    • Marsha

      December 10, 2012 at 9:44 am

      I’m trying to switch to vegan and eggs are the hardest thing for me to give up. This looks so wonderful! I was glad to see this comment about using frozen collard greens in place of fresh kale. Do you know how I convert the amounts in frozen versus fresh greens? I have frozen kale and collard greens but I haven’t been using them since most recipes call for fresh. I would like to use them up. Thanks!

      Reply
  6. Alaine

    March 16, 2012 at 6:51 pm

    I love everything about this recipe! I am up for trying anything with kale. Can’t wait to whip it up. The picture looks delicious

    Reply
  7. Sara

    April 5, 2012 at 5:21 am

    Will frozen tofu work okay?

    Reply
    • Susan Voisin

      April 5, 2012 at 8:30 am

      Frozen tofu will have a chewier, less creamy texture. I wouldn’t like it in scrambled tofu, but if you think you would, then give it a try.

      Reply
  8. Pamela

    April 16, 2012 at 9:38 pm

    Made this for my roommates, total hit! Added asparagus, egg, and extra spices. It’s definitely gunna be a regular for us! Thank you!

    Reply
  9. Aine

    June 2, 2012 at 12:41 pm

    I’m making this wonderful combo for the third time! It’s so delicious and satisfying, and now it’s become a part of my Saturday morning routine. It’s easy to remember to pick up the ingredients. My only trouble is in finding smoked paprika. I know it must somewhere in this city, so I will keep searching. Thanks again for sharing this fabulous recipe!

    Reply
    • Susan Voisin

      June 2, 2012 at 1:09 pm

      Do you have a Marshall’s or TJMaxx? I know it sounds strange, but they often have it.

      Reply
    • Katie

      June 2, 2012 at 4:49 pm

      I found smoked paprika at Target.

      Reply
  10. Sheila

    June 27, 2012 at 9:08 pm

    Made this for my dinner tonight. It is wonderful! This was my first time to try kale. I thought it was very yummy. This comes together very fast and I am looking forward to the left overs tomorrow. I will definitely make this again.

    Reply
  11. Heather Cyr

    July 16, 2012 at 7:16 am

    As a brandy-new vegan I was very excited to find this website as the recipes look yummy, nutritious, and easy to make (a plus for me since I do not like to cook).

    I am curious, however, about the fat content of the tofu scramble. The ingredients are all very low in fat so how does it end up with 7 grams of fat?

    have a wonderful day

    Reply
    • Susan Voisin

      July 16, 2012 at 8:25 am

      It’s from the tofu, which derives almost half its calories from fat. Soybeans are naturally high in fat, and that fat gets passed along when they’re made into tofu.

      Reply
  12. Ilene

    August 11, 2012 at 3:52 pm

    I made the tofu scramble with kale for lunch today. Delicious! I added a chopped onion and used chili pepper instead of cumin. I don’t have any smoked paprika but that sounds good so will see if I can find it somewhere to try next time.

    Reply
  13. terri

    October 23, 2012 at 6:36 pm

    I just want to look at recipes…..why am I stuck in this annoying leave a comment screen every time I try?

    Reply
    • Susan Voisin

      October 23, 2012 at 6:58 pm

      I’ve never encountered that problem! Try this: Look up at your address bar. The address should end in html. If there’s anything after html, delete it and hit return. You should go up to the top of the page.

      Reply
  14. Lori Deza

    November 8, 2012 at 9:09 am

    I was craving tofu scramble but knew I needed to get some green veggies into my meal. This is the perfect solution. The addition of the smoked paprika gives it a kick. It tastes great and I have my veggies. Thanks!

    Reply
  15. Melissa

    January 13, 2013 at 12:22 pm

    Hey, I just happened to stumble across your blog and love it! And I appreciate that you’re willing to SHARE your recipes with the world — healthy, low fat, plant based meals are what this world needs the most and you’re contributing to making a healthier America. Thank you so much for what you do! =)

    Reply
  16. Cassi

    February 12, 2013 at 2:55 pm

    This was delicious and filling! I didn’t have peppers and mushrooms on hand, but I still loved it! I also used less yeast flakes. So for anyone on a student budget, you can cut these things out and it still tastes great!

    Reply
  17. Radha

    March 4, 2013 at 8:48 pm

    My recipe is quite close to this one but I think that Soya sauce really adds to the taste of the scrambled tofu.

    Reply
  18. Ronta'

    March 14, 2013 at 12:50 pm

    Would tempeh be an okay substitute for the tofu?

    Reply
    • Susan Voisin

      March 14, 2013 at 12:54 pm

      Scrambled tempeh? It would definitely be different, more like ground beef than scrambled eggs.

      Reply
  19. bikeandhikenc

    March 14, 2013 at 1:10 pm

    I make this at least once a month. Just had it Monday with the last of the kale from the garden and some asparagus as a side. It is one of my “go to” dishes and we love it!

    Reply
  20. Angela

    May 8, 2013 at 3:23 am

    I made this for dinner tonight and it was REALLY good! I added zucchini and onion … Yum! And we added some hot sauce at the end. Thanks for the great recipe!

    Reply
  21. Deobrah

    June 9, 2013 at 7:33 pm

    Hi Susan. I want to incorporate tofu into my diet and the scramble sounds delicious. I’m new to cooking with tofu. Do I need to press out the water as you mentioned in other recipes or do I simply drain the package for the scramble? Thanks! A Flexitarian Newbie

    Reply
    • Susan Voisin

      June 9, 2013 at 8:14 pm

      For this one, you just drain the water off and you’re good to go. Hope you enjoy it!

      Reply
  22. Sara G.

    July 28, 2013 at 7:40 am

    Susan, this recipe is a verified hit at my house. Thank you! Between this and your Chili Mac, I have two weeknight staples that my two boys love and that include kale! That makes me a happy mom.

    Reply
  23. NK

    November 4, 2013 at 12:36 pm

    Thanks! I finally made it today.I was not sure how will it fit in my every day indian menu, but i still made it. While it was getting cooked, i was making my lunch salad. I hate to use store bought dressings, so i thought, voilla!!! lets add scrambled tofu-kale to my lettuce-cucumber-bell pepper salad! awesome! I don’t need dressing now on my salad and it taste soooo good!
    Thanks! I will bake sweet potatoes in evening to go with it for dinner for my husband and kids…

    Reply
  24. Julia Burke

    November 4, 2013 at 8:48 pm

    Hi
    Please can you explain why you add the nutritional yeast to the receipes. Thanks

    Reply
    • Susan Voisin

      November 4, 2013 at 8:56 pm

      The short answer is that it gives an eggy, cheesy flavor. For more information, see this post: https://blog.fatfreevegan.com/2011/10/what-the-heck-is-nutritional-yeast.html

      Reply
  25. Monica

    November 12, 2013 at 9:38 pm

    I’ve made this several times and we always love it! It’s quick, easy (one wok or big skillet) and really fun to make. Sometimes I cut down on the nut yeast to save some WW calories (yes, it does have calories!) but for 5 “old” WW points, we can have an amazing dinner that is healthy and delicious, including the fries! Sometimes, I cut the tofu into tiny cubes instead of crumbling it, and it actually looks even prettier. My family and I LOVE this recipe!

    Reply
  26. meshell

    February 27, 2014 at 5:04 am

    Can you freeze and reheat this?

    Reply
    • Susan Voisin

      February 27, 2014 at 5:28 am

      Yes. The texture may change a little, but it will still be good.

      Reply
  27. anna

    March 26, 2017 at 1:50 pm

    I just made this, and it was fantastic! The flavor was on point and so very delicious. Great recipe!

    Reply
  28. Laina

    September 9, 2017 at 6:55 pm

    Hi Susan,

    I made this again tonight (I love it) and ate it for supper. I had a pot of slow-cooked pinto beans on all day too. So I cooked my husbands SAD meal and used some of the tofu scramble for his side dish and he loved it! I added some red pepper flakes so that helped. 🙂

    I plated my potion and added some pinto beans with added salsa to my dish. I was eating them separately and then decided to mix them all together because the flavors complimented each other so well. 🙂 It was a nice accident waiting to happen. 🙂

    What I wanted to ask is if I wanted to add some oregano to the dish, how much would I use? It didn’t really need it, but I thought it might be a nice addition next time I prepare this dish.

    Thanks so much, Susan! I miss your emails. 🙂

    Reply
    • Susan Voisin

      September 10, 2017 at 8:10 am

      This sounds so good, Laina! For the oregano, I would use 1/2-1 teaspoon and see how you like it.

      I know I owe you an email! Things are going well-the three of us are all healthy, at least, though there are some worries in my extended family. We just adopted a 13-week old puppy, and he is keeping me hopping. It’s hard to get anything done while training him. Are you on Facebook at all? I’ve been posting photos of him on my personal page.

      Reply
      • Laina

        September 10, 2017 at 1:03 pm

        I went to your Facebook page and clicked follow. Aww, Foxly is adorable. 🙂 And so is Bandit. 🙂

        Our minpin (Bandit) is a grouchy old man since our new puppy arrived. He’s been with us over a year now and Bandit still doesn’t like him very much. 🙂

        I’m happy to hear you’re all doing so well.

        And thanks for the suggestion. I’ll do 1/2 teaspoon to begin with.

        Reply
        • Susan Voisin

          September 10, 2017 at 6:20 pm

          Yay! I’m so glad you followed so you can see the photos. Our Bandit has had a few moments of playfulness, but today he is really being a grouch. The honeymoon is over, and the gloves are off! (How’s that for mixing metaphors?) 😉

          Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome to My Kitchen!

Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Find It Fast

  • Instant Pot Recipes
  • Ridiculously Easy Recipes
  • Weight Watchers Recipes
  • Recipes by Tag (ingredient, gluten-free, etc.)
  • Complete Recipe Index

Find a Recipe

Allergens

All of my recipes are vegan, dairy-free, and fish free. To find recipes free of other allergens, click on an icon below.

Gluten FreeNut FreeSugar FreeSoy Free

Footer

Fall Favorites

Pasta Fagioli with Cranberry Beans and Kale

Pasta Fagioli with Cranberry Beans and Kale

Vegan Pumpkin Bread Pudding

Vegan Pumpkin Bread Pudding

Spaghetti Squash Pesto Lasagna

Spaghetti Squash Pesto Lasagna

Lentil Soup with Coriander and Cumin from FatFree Vegan Kitchen

Lentil Soup with Coriander and Cumin

See More Fall Favorites

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Photos, original recipes, and text © Susan Voisin. All rights reserved. Do not republish content without permission.

Nutritional information is approximate and is not guaranteed to be 100% accurate. This site has no affiliation with Weight Watchers™️ and cannot guarantee accuracy of Points™️.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2023 · Susan Voisin · Privacy Policy· Log in