Step 1 - Press the Tofu (Start Here)
Before anything else, wrap your tofu blocks in a clean kitchen towel or several layers of paper towels and set something heavy on top a cast iron pan works perfectly. Press for at least 20–30 minutes while you prep everything else. The drier the tofu, the better it seasons and the faster it cooks. Skipping this step gives you a watery scramble that steams rather than sautés.
Step 2 - Boil the Potatoes
Fill a large stock pot with water, add at least a teaspoon of salt, and bring to a boil. Wash and dice your potatoes into roughly ½ inch cubes consistent sizing means they cook evenly. Add to the boiling water and cook for 10–15 minutes until just fork-tender. You want them cooked through but not falling apart they still have time in the skillet ahead.
Drain thoroughly and spread them out on a clean towel or paper towels for a few minutes to steam dry. Wet potatoes don't crisp they just spit hot oil at you. Personal experience talking here.
Step 3 - Pan-Fry the Potatoes
Heat your large skillet over medium heat and add the oil. Add the drained potatoes and sprinkle over all the spices salt, cumin, smoked paprika, chili powder, and garlic powder. Stir gently to coat every piece. Then leave them alone.
Resist the urge to stir constantly. Let the potatoes sit undisturbed for about 5 minutes until a golden crust forms on the bottom. Flip them (do this in sections rather than one dramatic toss) and cook for another 5 minutes on the other side. Remove from heat, taste, and adjust salt.
Step 4 - Make the Scrambled Tofu
In your large mixing bowl, crumble the pressed tofu into uneven pieces some smaller, some larger, for a natural scramble texture. In a small bowl, whisk together all the dry spices (nutritional yeast, turmeric, chili powder, salt, garlic powder, cumin, cayenne). Pour the spice blend over the crumbled tofu and stir well to coat every piece evenly.
Heat a drizzle of olive oil in a skillet over medium heat. Add the tofu mixture and cook, stirring frequently, for about 5–7 minutes until heated through and slightly golden in spots. Taste and adjust seasoning this is a bold, well-seasoned scramble, not a mild one.
Step 5 - Assemble the Bowls
Divide the spiced potatoes between four wide serving bowls, then spoon the scrambled tofu alongside. Keep the two components side by side rather than mixing them you want distinct bites of each and the bowl looks far better with visible layers.
Top with avocado slices fanned across the top, halved cherry tomatoes scattered around, sweet pepper rings, and torn fresh basil. Serve immediately.
