Smoky Potato Scramble

It is so nice to cook again!

For the past month, we have not had a kitchen.  We completely gutted the old kitchen and we now have a brand-new, beautiful one.  And we changed from an electric to a gas stove.  I love it!

During the off time, I had a chance to go through some old recipes and cookbooks.  It was great because I’d forgotten about some of the delicious food we’ve had in the past, which I will be sharing soon.

This recipe is from Vegan Diner by Jill Hasson.  I love the combination of potatoes and pimentón (smoked paprika).  I think you will too.

Smoky Potato Scramble

8 – 16 ounces red or Yukon Gold potatoes

2 tablespoons extra-virgin olive oil

1 small onion, diced

I red pepper, diced

4 cloves of garlic, minced

14 ounce container of firm tofu, drained

2 tablespoons nutritional yeast flakes

1 1/2 teaspoons granulated onion

1 teaspoon pimentón (smoked paprika)

salt and pepper, to taste

4 tablespoons cilantro or parsley, minced

Fill a large pot with water and bring to a boil over medium heat.  Add the potatoes and cook until just tender (about 15 minutes).  Drain the potatoes and let them cool.  Dice into chunks.


In a large skillet, add the oil over medium heat.  Add the potatoes, onion and red pepper and cook until the potatoes start to brown.


Add the garlic and stir well.  Crumble the tofu into the skillet, stir and cook for 5 minutes.  Add the nutritional yeast, granulated onion, pimentón (smoked paprika), salt and pepper.  Stir well to coat the potatoes and tofu.  Continue for another 5 minutes.


Add the cilantro or parsley.  Toss to combine and serve hot.

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