Spicy Vegan Tofu Scramble and Olive Oil-Roasted Potatoes with Herbes de Provence

You won't miss eggs with this breakfast dish bursting with intense, unique flavors and textures. I use F. Oliver's® Meyer lemon olive oil, and honeyed ginger balsamic vinegar, with a dash of curry powder. Paired with roasted potatoes, this makes a memorable meal. Serve with sautéed spinach or a crisp leaf of romaine lettuce.

Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hrs 15 mins
4 servings



  • 1 ½ pounds Yukon Gold potatoes, diced

  • extra-virgin olive oil

  • 1 teaspoon herbes de Provence

  • 1 teaspoon chopped fresh sage

  • sea salt to taste

  • ground black pepper to taste


  • 1 (12 ounce) package extra-firm tofu

  • extra-virgin olive oil

  • 2 garlic cloves, minced

  • ¾ cup chopped mushrooms

  • ½ cup chopped zucchini

  • sea salt to taste

  • 2 scallions, white and green parts, chopped

  • 1 tablespoon lemon-infused olive oil (such as F. Oliver's® Meyer lemon)

  • 1 tablespoon rice vinegar

  • 1 tablespoon soy sauce, or to taste

  • 2 teaspoons pear-infused white balsamic vinegar

  • 1 (1/8 inch thick) slice ginger, minced

  • 1 teaspoon crushed fennel seeds

  • 1 teaspoon Madras curry powder

  • ½ teaspoon turmeric

  • sea salt to taste

  • 1 pinch Chinese five-spice powder

  • freshly ground pink peppercorns to taste


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until parboiled, about 5 minutes. Drain and transfer potatoes to a baking sheet. Coat liberally with olive oil and season with herbes de Provence, sage, sea salt, and black pepper.

  3. Roast in the preheated oven until tender, turning once, about 25 minutes.

  4. Meanwhile, place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Cut tofu into small dice.

  5. Heat olive oil in a pan over medium-high heat. Add garlic and saute until golden, about 1 minute. Add mushrooms and cook until softened, 3 to 5 minutes more. Add zucchini and a sprinkling of sea salt; keep cooking for about 3 minutes more.

  6. Add diced pressed tofu, scallions, lemon oil, rice vinegar, soy sauce, pear vinegar, and ginger to the pan with the vegetables. Stir in fennel seeds, curry powder, turmeric, sea salt, Chinese 5-spice powder, and ground pink pepper. Reduce heat to low and cook until flavors combine, 3 to 5 minutes more.

Cook's Notes:

Feel free to use thyme in place of sage or a mixture of both.

You can substitute freshly grated lemon peel and plain olive oil for the lemon-infused olive oil.

You can substitute F. Oliver's(R) honeyed ginger balsamic vinegar for the pear-infused white balsamic vinegar and pinch of minced ginger.

Nutrition Facts (per serving)

436 Calories
29g Fat
36g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 436
% Daily Value *
Total Fat 29g 37%
Saturated Fat 4g 20%
Sodium 487mg 21%
Total Carbohydrate 36g 13%
Dietary Fiber 4g 15%
Total Sugars 2g
Protein 12g
Vitamin C 5mg 26%
Calcium 320mg 25%
Iron 8mg 46%
Potassium 251mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.