Lunch recipe · from the recipe book

Smoky Tahini Tofu Scramble with Sweet Potatoes

Name: Smoky Tahini Tofu Scramble with Sweet Potatoes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1½ lb (700 g) Firm tofu, pressed and crumbled; 3 medium (400 g) Sweet potatoes, cut into 3/4-inch cubes; 2 small (340 g) Red potatoes, cut into 3/4-inch cubes; 3½ cups sliced (250 g) White mushrooms, sliced; 4 cups loosely packed (120 g) Baby spinach; 1 medium (110 g) Red onion, diced; 3 cloves (9 g) Garlic, minced; 2 tbsp (30 g) Olive oil; 2½ tbsp (40 g) Tahini; 2 tbsp (30 g) Lemon juice; 2 tbsp (30 g) Water; 2½ tsp (6 g) Paprika (sweet or smoked), smoked; 1½ tsp (3 g) Ground cumin; ¾ tsp (2 g) Ground turmeric; ¾ tsp (5 g) Salt; ½ tsp (1 g) Black pepper; ¼ cup chopped (15 g) Fresh parsley, chopped

Creamy, smoky tofu crumbles with garlicky mushrooms and wilted spinach, a lemony tahini drizzle, and caramelized roasted sweet potato and red potato cubes.

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

46–60 g carbs
Protein 20 g+
Fiber 6 g+
Sat fat 4 g or less
500 calories or less

Ingredients

1½ lb700 gFirm tofupressed and crumbled
3 medium400 gSweet potatoescut into 3/4-inch cubes
2 small340 gRed potatoescut into 3/4-inch cubes
3½ cups sliced250 gWhite mushroomssliced
4 cups loosely packed120 gBaby spinach
1 medium110 gRed oniondiced
3 cloves9 gGarlicminced
2 tbsp30 gOlive oil
2½ tbsp40 gTahini
2 tbsp30 gLemon juice
2 tbsp30 gWater
2½ tsp6 gPaprika (sweet or smoked)smoked
1½ tsp3 gGround cumin
¾ tsp2 gGround turmeric
¾ tsp5 gSalt
½ tsp1 gBlack pepper
¼ cup chopped15 gFresh parsleychopped

Steps

Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
Toss the sweet potato and red potato with half of the olive oil, half of the smoked paprika, and half of the salt. Spread on the sheet pan and roast 30 to 35 minutes, flipping halfway, until the sweet potato and red potato are browned and tender.
While the sweet potato and red potato roast, whisk the tahini, lemon juice, and water into a smooth sauce; set aside.
Heat the remaining half of the olive oil in a large skillet over medium-high heat. Add the red onion and mushrooms and cook 6 to 8 minutes until the mushrooms are browned. Stir in the garlic for 30 seconds.
Add the crumbled tofu, the remaining half of the smoked paprika, the cumin, the turmeric, the remaining half of the salt, and the black pepper. Cook 5 to 6 minutes, stirring, until the tofu is hot and lightly golden.
Fold in the spinach and cook 1 to 2 minutes until wilted.
Divide the scramble and the roasted sweet potato and red potato among 4 plates, drizzle with the tahini sauce, and sprinkle with the parsley.

Contains: Soy, Sesame.

Cook mode Log it in Today

Made it

Made it? Share how yours turned out.

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

Want one that fits your numbers?

Pick the meal, the pan and your targets, and the Every Helping recipe generator writes a recipe with every number worked out. Free on the web.

Make a recipe More from the recipe book

Smoky Tahini Tofu Scramble with Sweet Potatoes

Ingredients

Steps

Made it

You might also like

Want one that fits your numbers?