Lunch recipe · from the recipe book

Garlicky Tofu Scramble with Mushrooms and Russet Wedges

Name: Garlicky Tofu Scramble with Mushrooms and Russet Wedges
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 3½ medium (700 g) Russet potatoes, cut into wedges; 1½ lb (700 g) Firm tofu, pressed and crumbled; 3¼ cups sliced (225 g) White mushrooms, sliced; 1 medium (110 g) Yellow onion, finely diced; ⅔ cup shredded (80 g) Cheddar cheese, shredded; 2 medium (30 g) Green onions, green parts thinly sliced, as chives; 3 cloves (9 g) Garlic, minced; 2½ tbsp (36 g) Olive oil; ¼ cup (60 ml, 60 g) Milk, 2%; 1¾ tsp (2 g) Dried rosemary; ¼ tsp (1 g) Ground turmeric; ¾ tsp (5 g) Salt; ½ tsp (1 g) Black pepper

Soft, savory tofu curds with browned mushrooms, melty cheddar and fresh chives beside crisp-edged rosemary russet wedges.

Oven
50 min · 30 min hands-on
Serves 4
Vegetarian
Gluten-free

31–45 g carbs
Protein 20 g+
500 calories or less

Ingredients

3½ medium700 gRusset potatoescut into wedges
1½ lb700 gFirm tofupressed and crumbled
3¼ cups sliced225 gWhite mushroomssliced
1 medium110 gYellow onionfinely diced
⅔ cup shredded80 gCheddar cheeseshredded
2 medium30 gGreen onionsgreen parts thinly sliced, as chives
3 cloves9 gGarlicminced
2½ tbsp36 gOlive oil
¼ cup (60 ml)60 gMilk, 2%
1¾ tsp2 gDried rosemary
¼ tsp1 gGround turmeric
¾ tsp5 gSalt
½ tsp1 gBlack pepper

Steps

Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
Toss the russet potato wedges with two-thirds of the olive oil, the dried rosemary, half the salt and half the black pepper; spread on the pan.
Roast the potatoes 35 to 40 minutes, flipping halfway, until golden and tender.
About 15 minutes before the potatoes finish, heat the remaining third of the olive oil in a large ovenproof skillet over medium-high heat.
Add the mushrooms and cook 6 minutes until browned, then add the diced yellow onion and cook 3 minutes until soft; stir in the garlic for 30 seconds.
Add the crumbled tofu, turmeric, the remaining half of the salt and the remaining half of the black pepper; cook 4 minutes, stirring gently, until hot.
Pour in the milk and stir until creamy, then scatter the cheddar over the top.
Slide the skillet into the oven for 2 to 3 minutes until the cheddar melts.
Sprinkle the scramble with the sliced green onions and serve with the roasted potatoes.

Contains: Milk, Soy.

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

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Garlicky Tofu Scramble with Mushrooms and Russet Wedges

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