03/21/2024
In the morning, do you tend to crave a sweet or savory breakfast? Or both?
My go-to morning breakfast is sweet… fruits and smoothies, but there are just some mornings, like a loungy Sunday, where I want a savory breakfast with some fruit on the side.
This recipe is one of those savory morning breakfasts. Since I don’t eat eggs, I love to use tofu and seasonings for my scramble and sauté that with bell peppers and mushrooms. I call it a veggie scramble.
You’ll need:
1 block of extra firm tofu
3 Potatoes
1 Bell pepper
1/2 Avocado
6 oz. Mini bell mushrooms
2 tbsp. Nutritional yeast
2 tsp. Garlic powder
2 tsp. Onion powder
1/2 tsp. Paprika
1/2 tsp. Salt
1/2 tsp. Black pepper
Optional:
1 tsp. H**p seeds
Handful of micro greens
Open tofu package and drain liquid. Wrap tofu in a paper towel and set on a plate. Grab a couple of heavy plates and set on top of tofu so that it can press. This will help get liquids out so the tofu isn’t watery. Let sit while you prep veggies ~ 20 minutes or so.
Pre heat oven to 400 degrees. Cut potatoes in fourths and chop into thin, cube like pieces. Place in a bowl. Add 1 tbsp water (this is instead of oil), 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp salt, 1/4 tsp black pepper and mix all together so the potatoes are nicely seasoned. Grab your sheet pan and some parchment paper. Lay potatoes out evenly and cook for 30-40 minutes. We love a little crisp so cook to your liking.
Slice your mushrooms in half and chop into medium slices. Chop bell pepper into cube like shapes or thin stripes. Grab a frying pan to sauté, add a tbsp water (this is instead of oil), and turn your heat to medium. When pan is warm, add your mushrooms and bell peppers. For a little extra seasoning you can add a dash of salt and pepper. Cook for 10 minutes then add your tofu. See tofu instructions below.
After your veggies are prepped and cooking, grab your tofu and place in a bowl. Add your 2 tbsp nutritional yeast, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Mix together with tofu breaking it up into small pieces to look like a scramble. Fold into to your cooked veggies and let cook for another 5 minutes for a nice scramble.
Grab a bowl, add your potatoes and your tofu veggie scramble. Top with your avocado. Add your micro greens and h**p seeds if you have them and a side of fruit for a burst of sweet if you wish.
We love how easy this delicious, savory, whole foods plant-based breakfast is, and if there are leftovers it’s always a plus!
Note ~ these ingredients can be found at your local grocery store!
If you don’t have mushroom or bell peppers, sub any veggies.
The thing I love most about food is that recipes can always be tweaked and made to your liking!
