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Dinner recipe · from the recipe book

Za'atar Tofu Scramble Bowls with Crispy Potatoes

Golden oven-roasted potatoes topped with a lemony herbed tofu scramble, wilted spinach, feta and a bright fresh tomato salsa.

Za'atar Tofu Scramble Bowls with Crispy Potatoes

Ingredients

  • 4½ small800 gRed potatoescut into 3/4-inch cubes
  • 3 tbsp40 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper
  • 1¾ lb800 gFirm tofupressed and crumbled
  • ¾ tsp2 gGround turmeric
  • 1 tsp2 gGround cumin
  • 2 tsp2 gDried oregano
  • 1 tsp1 gDried thyme
  • 3 cloves9 gGarlicminced
  • 4 cups loosely packed120 gBaby spinach
  • 2½ medium300 gTomatoesfinely diced
  • ½ medium60 gRed onionfinely diced
  • ⅓ cup chopped20 gFresh parsleychopped
  • 2 tbsp30 gLemon juice
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • 2¾ tsp8 gSesame seeds

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss the red potatoes with half of the olive oil, the paprika, half of the salt and half of the black pepper. Spread on the pan and roast 35 to 40 minutes, turning once, until crisp and golden.
  3. While the potatoes roast, make the salsa: stir together the tomato, red onion, half of the parsley, half of the lemon juice and a quarter of the remaining salt. Set aside.
  4. Heat the remaining olive oil in a large oven-safe skillet over medium heat. Add the garlic and cook 30 seconds until fragrant.
  5. Add the tofu, turmeric, cumin, oregano, thyme, the remaining salt and the remaining black pepper. Cook 6 to 8 minutes, stirring, until the tofu is hot and lightly golden.
  6. Stir the spinach into the tofu and cook 1 to 2 minutes until wilted, then stir in the remaining lemon juice and the remaining parsley.
  7. Divide the roasted potatoes among 4 bowls, top with the tofu scramble and the tomato salsa, then sprinkle with the feta and sesame seeds.

Contains: Milk, Soy, Sesame.

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

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