Food Ingredients Vegetables Root Vegetables Scrambled Tofu with Potatoes, Mushrooms and Peppers 5.0 (3,517) Add your rating & review This recipe was inspired by Neal Fraser’s old roommate, a vegetarian who scrambled tofu for breakfast. Fraser liked the idea of putting a completely vegetarian, egg-free scramble on his menu. This silky mix of mushrooms, potatoes, roasted bell peppers and tofu is topped with brightly flavored pesto sauce. Slideshow: More Breakfast Recipes By Neal Fraser Neal Fraser Neal Fraser is chef/owner of the critically acclaimed Los Angeles modern American eatery Redbird and high-volume special events and performing arts venue Vibiana. Fraser is a familiar face on food television, having competed and won on Food Network’s “Iron Chef America” and “Beat Bobby Flay,” as well as Esquire TV’s “Knife Fight." Food & Wine's Editorial Guidelines Updated on May 17, 2017 Rate PRINT Share Trending Videos Close this video player Photo: © Evi Abeler Total Time: 40 mins Yield: 6 Ingredients 1/2 pound fingerling potatoes, scrubbed 3 tablespoons extra-virgin olive oil 5 ounces oyster mushrooms, thickly sliced Salt and freshly ground pepper 1 pound firm tofu—drained, patted dry and cut into 1/2-inch cubes One 12-ounce jar roasted red bell peppers, drained and thinly sliced 3 ounces mozzarella-style soy cheese, coarsely shredded (1/2 cup) 2 tablespoons prepared pesto Directions Bring a medium saucepan of water to a boil. Add the potatoes and cook over moderately high heat until tender, about 10 minutes. Drain and slice the potatoes crosswise 3/4 inch thick. In a large nonstick skillet, heat the oil until shimmering. Add the potato slices and cook over moderately high heat, turning occasionally, until lightly browned, about 5 minutes. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until browned, about 6 minutes. Add the tofu and roasted red peppers and season lightly with salt and pepper. Cook, stirring and lightly mashing the tofu, until the ingredients are combined and heated through, about 5 minutes. Add the soy cheese and 1 tablespoon of the pesto and stir to melt the cheese. Transfer the scramble to a platter and drizzle with the remaining 1 tablespoon of pesto and serve. Serve With Crusty bread. Originally appeared: January 2008 Rate It Print