This is that kind of meal that used to worry me. Will the potatoes be soft at the same time as the brussels? Will the tofu have enough time to absorb all the flavors it needs to? How do I make all of this come together? Timing is everything in cooking, and making a meal like this makes me feel pretty good in the kitchen.

Not only that, but this breakfast demonstrates exactly what a tofu scramble is best at. I never would have dreamed in my life that I’d ever be eating brussels sprouts, let alone at breakfast. But tofu scrambles have this weird power, making me excited to add vegetables to my morning meal. It really made me love vegetables, even the most hated of all vegetables, the brussels. Try this out on your next cold morning, and I think your mind will be changed about greens at breakfast too.

  • 2 large sweet potatoes
  • 4 cups small (I’d even say tiny!) brussels sprouts
  • 1 cup super firm tofu, or 2 cups firm tofu
  • 3 tbsp olive oil
  • spices to taste, I used: turmeric, cinnamon, mild curry powder, sea salt, and freshly ground pepper

  1. Prep your ingredients. Cut your brussels off the stalk and cut off any tough stems, slice them in half if you get any large ones. Dice the potatoes. If using firm tofu, press it.
  2. Coat the potatoes in olive oil and a heaping pinch of sea salt. Cook them on medium heat for about 10-15 minutes, stirring occasionally, until they’re soft.
  3. Meanwhile, steam the brussels. Put a steamer basket in a pot with an inch or two of water in the bottom. Cover the pot and turn the heat to medium. Let steam until the brussels are soft and bright green, about the same amount of time it’ll take the potatoes to cook.
  4. When the potatoes are pretty soft and getting crisped a bit on the edges, break in the tofu and add the spices. (Remember: this meal is all about flavor from the foods, so spices are pretty secondary. The ones I listed are what I thought worked best, but feel free to create your own mixture. That’s the point of cooking, right, learning what you like?)
  5. Pour in the strained brussels. Stir and let cook for another 5 minutes or until everything is flavorful and awesome. Add more salt as needed.
  6. Serve hot and enjoy! This makes enough for four people, or two hungry people. ;P

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    I think I’ll try this tomorrow, with egg instead of tofu (haven’t tried tofu yet and I don’t have any in the house)....
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