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Oil-free Hatch green chile tofu scramble on a plate with toast, cherry tomatoes, and avocado slices.

Hatch Green Chile Tofu Scramble

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5 from 1 review

  • Author: Allie
  • Total Time: 45 minutes
  • Yield: 4 people 1x
  • Diet: Vegan


This spicy and smoky Hatch Green Chile tofu scramble with roasted potatoes is perfect if you like a little heat with your vegan breakfast.  




  • 3 medium russet potatoes (1.3 pounds), diced 1-inch cubes
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon smoked paprika



  • 14 oz firm or extra firm tofu, drained
  • 1 onion, diced
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ½ teaspoon turmeric
  • ½ teaspoon salt, or to taste
  • 3-4 roasted Hatch green chile peppers, diced
  • 1 tablespoon nutritional yeast, optional


  1. Preheat the oven to 425˚F (220˚C).
  2. Scrub the potatoes clean and cut them into about 1-inch cubes.
  3. 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.
  4. 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).
  5. 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.
  6. Stir in the seasonings (garlic powder, chili powder, turmeric, and salt).
  7. Then mix in the roasted chile peppers and nutritional yeast (if using).
  8. Cook until the liquid from the tofu has evaporated and everything is warmed through, stirring occasionally.
  9. When the potatoes are done, add them to the pan and stir to combine.


  • 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.  No oil potatoes sometimes stick while still roasting, so opt to not stir them.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast, Main Course
  • Method: oven
  • Cuisine: american