Sweet Potato Tofu Scramble

After making my vegan jambalaya for dinner last night, I had a bunch of leftover sweet potato I had cooked, but not used in the dish. Because I hate throwing anything out, I popped it in the fridge planning to use it in something the next day. I wasn’t sure what that would be at the time, but when I woke up this morning and saw that sweet potato, I was inspired. A couple of days I week I like to make a big tofu scramble with lots of veggies and oftentimes potatoes. But I had never used sweet potato before.

So, I pulled out the sweet potato, and a few other veggies I had in the fridge, and the experiment commenced. One of my favorite dishes is candies yams with walnuts, so I thought, why not throw some chopped walnuts in there too? I also had some vegan maple breakfast sausages to toss in there.

I wasn’t quite sure if this would be any good, but I had a really stong feeling that it just might be a hit.

Serves 4 or 5

Sweet Potato Tofu Scramble


2 tbsp olive oil or vegan butter

1 sweet potato, cooked and cut into bite-sized squares

1 cup fresh spinach

3 tbsp nutritional yeast

4 cloves garlic, minced

1 cup chopped vegan sausage (optional)

4 large crimini mushrooms, sliced

1/2 cup chopped walnuts

2 tsp turmeric

1 16oz package extra firm tofu

Salt and pepper to taste



In a large skillet, warm the butter or oil over a medium high heat. Place the sweet potatoes, garlic, sausage, and mushrooms in the pan. Cook for 5-7 minuted, or until crispy. Add 2 tbsp of the nutritional yeast and 1 tsp of the turmeric to the mixture. Cook for another 2 minutes, then add in the chopped walnuts and spinach. Once the spinach has wilted, remove from skillet and place in a bowl. Set aside.

Drain the liquid from tofu, then break into small pieces with a fork. Toss into the skillet and cook out all the water. This will take about three minutes. Once all the water is cooked out add the rest of the nutritional yeast and turmeric. Mix thoroughly and toss in the sweet potato mixture. Season with salt and pepper to taste.

Serve with avocado toast and fresh fruit.


Prepare your sweet potatoes ahead of time by peeling, chopping, and boiling them the night before. Store in the refrigerator in an airtight container. Leftover scramble can also be stored in the fridge for up to three days.


This scramble turned out even better than I imagined. And now, I have lots of leftover that I will happily eat for breakfast tomorrow and the next day. I am so excited to try some different variations of this yummy tofu scramble.

Stay tuned for more, and don’t forget to follow me on Instagram @theveganmom1 for more!



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