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This recipe was inspired by Neal Fraser’s old roommate, a vegetarian who scrambled tofu for breakfast. Fraser liked the idea of putting a completely vegetarian, egg-free scramble on his menu. This silky mix of mushrooms, potatoes, roasted bell peppers and tofu is topped with brightly flavored pesto sauce. Slideshow:  More Breakfast Recipes 

January 2008

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Credit: © Evi Abeler

Recipe Summary test

total:
40 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a medium saucepan of water to a boil. Add the potatoes and cook over moderately high heat until tender, about 10 minutes. Drain and slice the potatoes crosswise 3/4 inch thick.

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  • In a large nonstick skillet, heat the oil until shimmering. Add the potato slices and cook over moderately high heat, turning occasionally, until lightly browned, about 5 minutes. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until browned, about 6 minutes. Add the tofu and roasted red peppers and season lightly with salt and pepper. Cook, stirring and lightly mashing the tofu, until the ingredients are combined and heated through, about 5 minutes. Add the soy cheese and 1 tablespoon of the pesto and stir to melt the cheese. Transfer the scramble to a platter and drizzle with the remaining 1 tablespoon of pesto and serve.

Serve With

Crusty bread.

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