Vegan Recipe Corner

A Tale of Two Scrambles

15-minute Sweet Potato Scramble

Recipe by Danielle Joy for One Green Planet


  • 2 medium sweet potatoes, chopped in chunks
  • ¼ cup sweet white onion, chopped
  • 4 garlic cloves, minced
  • 1½ tablespoon coconut oil
  • ¼ cup gluten-free or all-purpose flour
  • 3/4 teaspoon sea salt
  • ½ teaspoon black pepper
  • coconut oil for cooking


  1. In a food processor, chop up the sweet potatoes.
  2. Add the remaining ingredients and process until well mixed.
  3. Heat up some coconut oil in a skillet
  4. Place the sweet potato scramble in the skillet and let it cook for 3 – 5 minutes.
  5. Stir so that the uncooked side now faces the bottom of the skillet. And cook for another 3 – 5 minutes.
  6. Taste to see whether the sweet potato is cooked.
  7. Serve & enjoy!

15-minute Easy Tofu Scramble

Recipe by Liqin Cao.


  • ¼ cup diced red bell pepper
  • ¼ cup diced green bell pepper
  • One package firm tofu, 14 to 16 ounces
  • 1 tablespoon vegetable oil
  • ¼ teaspoon black pepper
  • ¼ teaspoon turmeric
  • ½ teaspoon black salt (kala namak) or sea salt


  1. Drain excess water and cut tofu into 1/8” thin slices.
  2. Heat vegetable oil in frying pan over medium high heat. Once hot, carefully spread tofu slices evenly across the pan. Cover and cook for 5 minutes.
  3. Carefully flip the tofu slices over. Add the diced bell peppers. Uncover and cook for 4 minutes.
  4. Add turmeric, black pepper and salt. Stir for another minute.
For more great recipes, go to!
15 min Sweet Potato Scramble Photos by Liqin Cao 15 min Easy Tofu Scramble