Hatch Green Chile Tofu Scramble (Oil-Free)

This recipe uses a variety of spices like garlic powder, chili powder, and turmeric to add more flavor to this spicy tofu scramble.  The roasted potatoes with smoked paprika help counter the heat from the Hatch green chiles. 

The tofu scramble is vegan/vegetarian, oil-free, and easy to make.  For more tofu recipes try a spicy tofu scramble made with jalapeños and hominy, crispy oven-baked oil-free tofu, or oil-free marinated tofu with tamari and maple syrup.

Ingredient notes

Russet potatoes - The potatoes are roasted without oil, but if you’re not oil-free they can be sprayed with a little oil or tossed with a neutral-tasting oil before roasting. 

Roasted Hatch green chile peppers - Their name comes from the Hatch Valley region in New Mexico and they’re absolutely delightful roasted.  If you purchase them online, you may be able to pick the heat level.  However, I haven’t come across this option when purchasing them at my local grocery store.  

If the heat level is not listed where you purchased them, then you may want to add the chiles to taste.  Prefer less heat, add less: more heat, add more. If chile peppers are unavailable where you live you can try substituting them with roasted Anaheim chile peppers, which are milder.  Then add jalapeño for more heat.

Tofu - Firm or extra firm tofu can be used, in a pinch medium will work but not silken.  There’s no need to press the tofu for this recipe because the heat from the pan will cook out any excess liquid.  Drain the tofu then crumble it into the hot pan.

Nutritional yeast - This is optional so it can be left out.  It adds a little cheesy flavor to the scramble.

Tips

• Use gloves when handling the chiles to prevent transferring the heat to your eyes.
• If you use oil to roast the potatoes, stir halfway through.  

How to roast Hatch green chile peppers

Check out my post for more in-depth details on how to roast peppers.  The method works for most peppers, but the time needed will vary due to the size of the pepper being roasted.

1. Preheat your oven to broil and wash your peppers.  
2. Place your peppers on a rimmed baking tray, and place the tray on the top rack near the broiler.
3. Hatch chile peppers will take about 6-10 minutes to roast, use tongs to flip halfway through to roast evenly.   
4. Check for firmness with the tongs.  When the peppers are done they will have softened and look deflated.  The skin will wrinkle and blacken, those are char marks that give the peppers their smoky flavor.  The whole chile shouldn’t be blackened, just about half.
5. When the peppers are done, place them in a glass bowl and cover them with plastic wrap or a plate that will seal the top of the bowl (or use a sealed plastic bag) for 10-15 minutes.  This is to steam them to help peel off the skin.
6. Peel the skin off in long sheets, it should come off easily.  Don't worry if any little bits won't come off. Then cut the pepper open lengthways and remove the seeds and stem.
7. Store in the refrigerator for about 5 days or freeze for later.  To freeze, I portion them off into freezer-safe bags and write on the bag how many peppers are in each bag.  When ready to consume, thaw and use in your favorite recipe.  Depending on what you’re using them in, you may need to drain the liquid that has separated during freezing. 

Instructions

Preheat the oven to 425˚F (220˚C), scrub the potatoes clean, and cut them into about 1-inch cubes.

Add the potatoes to a silicone mat or parchment paper lined baking tray for oil-free cooking and toss them with the seasonings. Otherwise, toss with oil and seasonings.  Cook the potatoes for 30-35 minutes.

While the potatoes are cooking, cook the diced onions on medium in a large sauté pan until translucent.  Lower the heat if needed and add a tablespoon of water at a time to prevent sticking (or use a neutral-tasting oil). Crumble in the drained tofu (break it apart with your hands as you add it to the pan).

If there are large chunks of tofu in the pan, break them apart with your spatula. Stir in the seasonings (garlic powder, chili powder, turmeric, and salt). Then mix in the roasted chile peppers and nutritional yeast (if using).

Cook until the liquid from the tofu has evaporated and everything is warmed through, stirring occasionally. When the potatoes are done, add them to the pan and stir to combine.

Uses for Hatch green chile peppers

When roasted ahead of time, keep them in the refrigerator for 5-7 days or freeze them for up to 3 months.  They add a lot of flavor to dishes, try them in soups, chili, dips, sauces, add them to vegan nacho cheese instead of jalapeños, try them in oil-free hummus, add them to vegan mac and cheese, salsas, burritos, or enchiladas.

Serving suggestions

• Serve the oil-free tofu scramble as is or with toast, fresh tomatoes, or sautéed spinach.
• Make the scramble into a burrito with sliced avocado and pico de gallo.
• Serve it on top of vegan avocado toast. Mash the avocado with lemon juice and salt, then spread it on toast with spicy tofu scramble on top.
• Wrap it up in a tortilla and eat it like a taco.

Storage

Leftover tofu scramble and potatoes can be stored for about 5 days in an air-tight container, but the potatoes soften and aren’t as crispy.