Baked Sweet Potato Tofu Scramble

Baked sweet potato tofu scramble is a hearty, plant-based breakfast or brunch option full of healthy, delicious, Blue Zone-friendly ingredients. Sweet potatoes add a touch of sweetness, while crumbled tofu makes a protein-rich base. Tossed with savory spices like turmeric and paprika, this dish is vibrant, satisfying, and easy to prepare. Perfect for meal prep or a weekend treat, it’s a delicious way to start your day!

This is one of my new favorite breakfast recipes. It’s so hearty and full of protein that it keeps you satisfied for the entire morning. I also like that it’s great for brunch, lunch, or even dinner. It’s the perfect “breakfast for dinner” recipe. This recipe makes enough to feed a family or enough for two with lots of leftovers. Double the recipe and use a larger baking dish for a big crowd or meal prep.

Baked Sweet Potato Tofu Scramble Ingredients

Tofu is, of course, the main ingredient of any tofu scramble. It’s famous for its mild flavor that easily takes on the flavors of added spices and sauces. Here, it adds a lot of protein, which gives this recipe a lot of its heartiness. Use extra firm tofu. A silken tofu won’t work for this recipe.

Sweet Potato adds a bit of sweetness and seasonal flavor is a great way to use leftover sweet potatoes. If you don’t have cooked sweet potatoes lying around, you can put one in the oven or air fryer or even cook it in the microwave. I made mine in the microwave just by cooking it on high for about 7 minutes. Your microwave may vary.

Mushrooms are classic in scrambles and add their earthy, tasty flavor. Fresh mushrooms are my preference, but any mushroom will do, including canned.

Onion is delicious in this dish. I use red onions mostly because I like the color, but any onion will do.

Green Bell Pepper adds a fresh, slightly crisp texture and a mild, sweet earthiness and a beautiful color.

Spices really enhance the flavor. I’ve used simple ones like turmeric, smoked paprika, nutritional yeast, red pepper flakes, and salt and pepper.

Plant-Based Cheese as a topping is delicious! I use an oat milk one made by a local chain store but use what you like.

How to Make Baked Sweet Potato Tofu Scramble

Preheat the oven to 375 degrees F. Crumble the tofu using a fork or your fingers. Peel and dice the cooked sweet potato. Chop the onion and bell pepper and slice the mushrooms. Add it all to an 8×8 baking dish and add the spices. Stir well and spread evenly in the baking dish. Sprinkle on some vegan cheese shreds. Bake at 375 degrees F for about 25 minutes.

Variations

Get creative with your baked sweet potato tofu scramble. Add your favorite veggies like spinach, kale, or even cauliflower. Spice it up with chili flakes or sriracha. For a Mediterranean twist, toss in olives and sun-dried tomatoes, or try cumin and coriander for a warming, spiced version.

Serving Suggestions

Serve baked sweet potato tofu scramble with crusty toast or warm tortillas for a hearty meal. Pair it with avocado slices, fresh greens, or a side of fruit for balance. Top with hot sauce, salsa, or a dollop of vegan sour cream. It’s also delicious tucked into a breakfast burrito or over quinoa!

Storing and Reheating

Any leftovers or meal prep portions can be stored in an airtight container in the refrigerator for up to a few days. To reheat, bake at 375 degrees F in an oven-safe container for several minutes until it’s heated through. This can also be microwaved to reheat.

Yield: 6 servings

Baked Sweet Potato Tofu Scramble

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Baked sweet potato tofu scramble is a hearty, plant-based dish combining savory spiced tofu with tender roasted sweet potatoes. Packed with protein, fiber, and vibrant flavors, it’s a delicious, versatile meal perfect for breakfast, brunch, or even a satisfying dinner.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 12 oz tofu, crumbled ill, bite-sized pieces
• 1 large cooked sweet potato, cut into 1/2" cubes (about 2 cups)
• 1 medium red onion, diced
• 1 medium green bell pepper, diced
• 2/3 cup sliced mushrooms (fresh or canned)
• 2 tablespoons nutritional yeast
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil, optional
• pinch of red pepper flakes (optional)
• 1/2 cup vegan cheese shreds

Instructions

1. Preheat the oven to 375 degrees F.
2. Into a baking dish, crumble or mash the tofu into small, bite-size pieces.
3. Peel and cube the sweet potato and dice the onion and green pepper and add to the baking dish with the tofu.
4. Stir in all the spices and the optional olive oil.
5. Bake at 375 degrees F for about 25 minutes, until the scramble is heated through and starting to slightly brown.
6. If desired, add vegan cheese shreds and bake for an additional 5 minutes until the cheese has melted..
7. Store any leftovers in an airtight container in the refrigerator for up to a few days. To reheat, place a portion in an oven-safe container and bake at 375 degrees F for several minutes to heat through. This can also be reheated in the microwave.

Recommended Products

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  Staub Ceramic Rectangular Baking Dish Set, Casserole Dish, 2-Piece, Rustic Turquoise

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 171Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 435mgCarbohydrates: 15gFiber: 4gSugar: 6gProtein: 10g

I’d love to hear how you made this recipe your own! Did you add extra veggies, swap in your favorite spices, or serve this uniquely? Share your variations and tips in the comments below—your ideas might inspire someone else to try something new!

Lisa Viger Gotte

Hello! I’m Lisa, a vegan artist, photographer, author, Vegan Life Coach Educator, and RYT 200 yoga teacher. I love showing others how simple and delicious a plant-based diet can be. I draw and paint, cook, write, take lots of pics, eat lots of chocolate, and practice gratitude daily.