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Breakfast recipe · from the recipe book

Curried Sweet Potato Tofu Scramble Bake

Golden curry-spiced sweet potato and pepper cubes roasted until caramelized, then baked with a turmeric tofu scramble, wilted spinach and a bright cilantro-lime finish.

Curried Sweet Potato Tofu Scramble Bake

Ingredients

  • 4½ medium600 gSweet potatoescut into 3/4-inch cubes
  • 1 cup chopped150 gRed bell peppercut into 1-inch pieces
  • 1 medium110 gYellow onioncut into wedges
  • 2 tbsp27 gCanola oildivided
  • 1 tbsp6 gCurry powderdivided
  • ¾ tsp4 gSaltdivided
  • 1 lb450 gFirm tofupressed and crumbled
  • ¾ tsp2 gGround turmeric
  • 3 cloves9 gGarlicminced
  • 1½ tbsp grated8 gFresh gingergrated
  • 5 cups loosely packed150 gBaby spinach
  • 1 cup150 gChickpeas, canned, drained and rinsedpatted dry
  • ½ cup chopped8 gFresh cilantrochopped
  • ½ lime, juiced20 gLime juice

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. On the sheet pan, toss the sweet potato, red bell pepper, onion and chickpeas with half of the canola oil, half of the curry powder and half of the salt; spread in one layer.
  3. Roast for 20 minutes, flipping once halfway, until the sweet potato is browning at the edges.
  4. While the vegetables roast, toss the tofu in a bowl with the remaining half of the canola oil, the remaining half of the curry powder, the turmeric, garlic, ginger and the remaining half of the salt.
  5. Take out the pan, scatter the spinach over the vegetables and stir lightly, then spread the tofu mixture on top.
  6. Bake 12 to 15 minutes more, until the tofu is hot with crisp golden bits and the sweet potato is tender.
  7. Drizzle with the lime juice, sprinkle with the cilantro and divide among 4 plates.

Contains: Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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