When savory breakfast calls, this dish will satisfy. Tofu scramble is a big hit in health food restaurants, but I prefer the simplicity and ease of this version. Sweet potatoes are a treasure chest of nutrients and come in a rainbow of colors depending on their origin. Whether they’re orange, purple, yellow, or white, they’re all gratifying. I find when you pan sear them like this, sliced thin, they cook up much faster and with much less oil.
Oven or toaster oven, fave greens, thinly sliced Sesame seeds so good for you
Heat a large sauté pan over medium-low heat to get it hot for cooking the potatoes. Turn on the Broiler of your oven or toaster oven.
When the sauté pan is hot, add your oil and sprinkle with salt. Then place the sliced veggies on the pan. While you prepare the rest of the food, keep an eye on the potatoes, they’ll need to be flipped in about 5-8 minutes when they look nicely browned.
Remove tofu from the package and rinse. Chop into slices, or cubes and arrange on a lightly oiled baking dish sprinkled with salt, be sure to flip/stir the tofu so there is a little oil on all sides. Broil for 4 minutes, check and stir. Depending on the strength of your broiler, you may only have to stir and repeat once, or a few more times until the tofu is looking browned and crispy. If you want a bit of a browner crisp, and a deeper flavor, sprinkle soy sauce over the tofu, stir with the spatula and broil for 2 more minutes.
When the potatoes are done, move them to a plate and add the greens to the hot pan. Toss the greens for 2-3 minutes until they are cooked. Sprinkle lavishly with sesame seeds.
Try substituting other root vegetables for the sweet potato such as beets, carrots, parsnip, or Jerusalem artichoke.
Get adventurous and try some tempeh instead of tofu.