Cheesy Tofu Scramble Fries

This is the perfect brunch. You’ve got your potatoes, cooked in the best way possible (as fries of course) and a supremely flavourful, cheesy tofu scramble that’s better than any eggs you’ve ever had. What else is there to say?

Every so often I’m hit by an idea [I at least think] is brilliant and pans out. It’s a simple concept, made of vegan classics but it’s great because you can make it your own. Add whatever kind of tofu scramble you like, or throw in whatever vegetables you have in the fridge. You gotta do you. I’m simply sharing what is the best tofu scramble I’ve ever had and I am urging you to pile it on fries. In fact, I would love to hear what you add in your tofu scrambles, as that can only help make this meal even more delicious.

What I find sets this tofu scramble apart is the addition of nutritional yeast and vegan cheese. It creates such a deep flavour and also helps the scramble stick to the fries. I also love that you can make the tofu scramble within the time it takes to cook the fries, so everything can be ready to eat at the same time. Alright, my mouth is starting to water so I’m going to get to the recipe…

Cheesy Tofu Scramble Fries

Tofu scramble and fries are both so delicious on their own, it's only natural they come together to make one super brunch!

Course Breakfast, Main Course, Side Dish, Snack
Cook Time 40 minutes
Servings 2 as a meal, 4 as a side
Author Waverly Tracey


For the fries:

  • 3-4 large (or 5 medium) golden or russet potatoes
  • 2-3 teaspoons extra-virgin olive oil
  • salt and pepper to taste

For the tofu scramble

  • 1 (350g) brick of extra-firm tofu
  • half a medium red onion
  • 4 cloves garlic
  • 1-2 cups spinach
  • any other vegetables you like
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon salt
  • 2-3 tablespoons nutritional yeast
  • black pepper to taste
  • heaping 1/2 cup vegan cheese shreds or several vegan cheese slices
  • 2 teaspoons olive oil (add more as needed)
  • diced avocado for serving (optional)
  • hot sauce or other condiments you like for serving


  1. Preheat the oven to 430F and line two large baking sheets with parchment paper.
  2. Cut potatoes into fry shapes. As thin or thick as you want.

  3. In a large bowl, add all the fries along with the olive oil and toss until coated. Line them single layer among the baking sheets and season with salt and pepper. Bake for 20 minutes, then flip and bake for an additional 18 to 20 minutes, making sure to switch the tray that was on the bottom rack to the top and vice versa.
  4. To prepare tofu scramble: While your fries are baking, dice your onion and mince the garlic (along with any other slower cooking vegetables you make be using like peppers, mushrooms.) Add them to a large frying pan along with the olive oil and cook on medium heat for 4-5 minutes, stirring occasionally.
  5. Wash your brick of tofu and crumble it into the frying pan. Continue to stir everything occasionally and let this cook for about 5 minutes. In the meantime, chop your spinach.
  6. After the 5 minutes of cooking, add the paprika, turmeric, salt, pepper and nutritional yeast. Stir well to combine and coat. Let this cook for another 5-7 minutes, adding in the spinach and cheese in the last minute of cooking. If your fries are not ready, simply leave the skillet on low heat until they are ready.
  7. Once fries are cooked, remove from oven and divide into either 2 or 4 portions. Top each with either half or one quarter of the tofu scramble, hot sauce, and avocado if using.
  8. Serve immediately!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating