When I first sat down to work on my latest book, Vegan Cookbook for Teens, I started with the recipe list. I knew I wanted 100 recipes that would get teens excited to make their own vegan food, but that would be simple enough they could do it on their own.
To me, Tofu Scramble Totchos are exactly the kind of thing a teenager would crave, whether for breakfast or a snack. Yes, this recipe is a bit more involved than some others in the book, but with just four steps- it’s still pretty easy. Especially if they’ve made tofu scramble before! The prep time is just 20 minutes, with another 35 minutes in the oven (which gives them time to clean up the kitchen, haha!).
Plus, with a base of tater tots and toppings like vegan cheese and avocado- they’re worth every bit of effort!
Do you have teens in your life who are vegan, or interested in learning more about plant-based eating? Or perhaps just someone new to veganism who is looking for some easy-yet-cravable recipes? If so, you should buy them a copy of this book!
You can preorder your copy now from Amazon, and get it as soon as it is released on June 15! Then you’ll have 99 more recipes just as delicious as this one!
Here’s a shot of the recipe from the book, just because I think the graphic design the team did is just amazing. You can also scroll down for the printable version.
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Tofu Scramble Totchos
Ingredients
- 1 16oz firm tofu
- 1 16oz bag frozen tater tots
- 1 tbsp olive oil
- 1/2 tsp kala namak
- 1/4 tsp black pepper
- 3/4 cup favorite salsa plus more for serving
- 1/2 cup canned black beans rinsed
- 1 1/2 cups vegan shredded cheddar or pepper Jack cheese
- 1 avocado pitted, peeled, sliced
- Chopped fresh cilantro, diced red onion, vegan sour cream, and hot sauce, for serving optional
Instructions
- Prepare the tofu and tots. Preheat the oven according to the tots' package instructions, usually 425. Meanwhile, press the tofu for at least 20 minutes. Bake the tater tots according to package instructions, usually about 20 minutes. Set aside and set the oven to 350 degrees.
- Make the tofu scramble. In a large skillet over medium-high heat, heat the oil until it shimmers. Crumble the tofu into the pan, then stir in the kala namak and pepper. Add the salsa and beans. Reduce the heat to medium-low and cook, stirring occasionally, for 3-4 minutes, until warmed through. Remove from heat (but leave the scramble in the pan).
- Layer the tots. Spread the cooked tots on a baking sheet in an even layer. Pour the tofuc scramble over the tots, then add the cheese. Bake for 5 to 10 minutes, until the cheese is melty. Let the tofu and tots cool for a few minutes.
- Serve. Top with avocado sliced and drizzle with salsa and other toppings (if using). Serve with lots of napkins!
Notes
- If you don’t have kala namak, you can substitute regular salt – it just won’t have that eggy flavor.
- Slicing an avocado is tricky. Halve it lengthwise around the pit (ask for help!). Gently hold on to each side and twist until they separate. Use the tip of a spoon to remove the seed, then scoop the fruit from the peel and slice!
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