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Dinner recipe · from the recipe book

Tofu Scramble Potato Bowls with Fresh Salsa

Crisp, smoky sheet-pan potatoes topped with a turmeric-golden tofu scramble, black beans and a bright, juicy tomato salsa.

Tofu Scramble Potato Bowls with Fresh Salsa

Ingredients

  • 4½ small800 gRed potatoescut into 3/4-inch cubes
  • 2½ tbsp36 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • 1 tsp3 gGarlic powder
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1¼ lb560 gFirm tofupressed and crumbled
  • ¾ tsp2 gGround turmeric
  • 1 tsp2 gGround cumin
  • 1 medium120 gGreen bell pepperdiced
  • 1 cup172 gBlack beans, canned, drained and rinsed
  • 3 cups loosely packed90 gBaby spinach
  • 2½ medium300 gTomatoesfinely diced
  • ½ medium50 gRed onionfinely diced
  • 1 whole14 gJalapeñoseeded and minced
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 2 tbsp30 gLime juice
  • 1 cup diced150 gAvocadosliced

Steps

  1. Heat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. On the sheet pan, toss the potatoes with two-thirds of the olive oil, the paprika, the garlic powder, half of the salt and the black pepper; spread in one layer and roast 20 minutes.
  3. Meanwhile, in a bowl, toss the crumbled tofu with the remaining one-third of the olive oil, the turmeric, the cumin and one-quarter of the salt.
  4. Stir the potatoes, push them to one side, and spread the seasoned tofu, the green bell pepper and the black beans on the open side of the pan. Roast 12 to 15 minutes more, until the potatoes are golden and the tofu edges are lightly crisp.
  5. While the pan roasts, make the salsa: stir together the tomato, red onion, jalapeño, cilantro, lime juice and the remaining one-quarter of the salt.
  6. Take the pan out, scatter the spinach over the hot tofu and beans, and stir until it just wilts.
  7. Divide the potatoes among four bowls, top with the tofu scramble mixture, spoon the salsa over, and finish with the avocado.

Contains: Soy.

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

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