Southwestern Tofu and Sweet Potato Scramble

I had a left over large sweet potato this week after making that butternut squash, apple, and sweet potato soup. Couldn’t let it go to waste so threw together this simple and tasty tofu scramble with it.


  • 1 large sweet potato, peeled, and diced in to half inch or smaller pieces
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes, drained and rinsed

    before the cheese and spices were added

    before the cheese and spices were added

  • 1 block firm tofu
  • 1 tsp black sea salt
  • 1/2 tsp paprika
  • 1 tsp tumeric
  • 1/2 tsp cayenne pepper
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1/2 cup daiya mozzarella cheese
  • grapeseed oil

First add some oil to a cast iron skillet and add the potatoes. Fry on high for 6-8 minutes until they are starting to brown. Then add the black beans, diced tomatoes, and turn heat to medium.

Meanwhile in a large bowl crumble the tofu and mix in the black sea salt with the tofu. Add the tofu to the scramble in the skillet and add more oil if needed. Cook another 3-4 minutes then add all the spices. Cook another 2-3 minutes and stir in the Daiya cheese as you are removing it from heat. tofu scramble

Then you can serve this however you like! You can eat it plain, with toast, etc. I liked mine on an english muffin with sliced avocado best.


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