There are a zillion recipes for tofu scrambles out there. A quick Google search will bring up hundreds of them, but what makes mine different? Is it the cubed potatoes, spices or a combination of all three? Why don’t you taste it and tell me.
This tofu scramble was born out of a desire to have something different than my go-to morning oatmeal. The inspiration came from a southwest scramble that was studded with cubed potatoes, jalapeños, onions and peppers. Stuff it in a tortilla, and you’ve got yourself a tofu scramble burrito to go.