Saturday, May 7, 2016

Easy Vegan Breakfast: Tofu Scramble

Easy Vegan Breakfast

If there’s one thing you know I love, it's easy vegan recipes! This Tofu Scramble is from my Oh She Glows Vegan Cookbook (shocker, I know lol), and it’s amazing!! It was super easy to make and could even be done in bulk for meal prep. I also made this with avocado toast and roasted sweet potatoes which made for a perfectly balanced vegan meal!

What You Need For Tofu Scramble:
-        2 teaspoons extra virgin olive oil
-        2 cloves garlic, minced
-        ½ cup diced onions – tip: light candle while dicing to prevent tears J
-        1 red bell pepper, chopped
-        1 or 2 cups baby spinach or kale
-        1 tablespoon nutritional yeast
-        ¼ teaspoon paprika
-        1 package extra firm tofu, drained and pressed – see how to make tofu here.

Tofu Scramble

1.      In a large pan, start by combining olive oil, onions, garlic, and mushrooms over medium-high heat.
2.      Saute for 5 to 10 minutes until most of the mushroom and onion liquids are released and evaporated.

Vegan Recipe

3.      Add the bell pepper, spinach, nutritional yeast, and paprika, stirring well. Continue cooking on medium-high heat.

Easy Vegan Meal

4.      Crumble tofu and add to the pan, stirring well to combine.

Vegan Breakfast

5.      Reduce the heat to medium, and saute for another 10 minutes. Season with salt, pepper, and red pepper flakes if you'd like--I didn't. If the mixture becomes too dry at any point, you can add a splash some vegetable broth and reduce heat as needed--I didn't need to!

What You Need for Avocado Toast:
-        ¼ avocado
-        1 slice whole wheat sprouted bread

1.      Toast 1 slice of whole wheat sprouted bread
2.      Mash ¼ avocado until smooth
3.      Spread avocado on slice of toast, and devour

What You Need for Roasted Potatoes:
-        2 medium sweet potatoes, unpeeled
-        ¼ teaspoon sea salt
-        1 ½ teaspoon coconut oil, melted

1.      Preheat oven to 425 degrees, and line a large rimmed baking sheet with parchment paper
2.      Dice the sweet potatoes into ½ inch or smaller cubes (the smaller they are the faster they will cook)
3.      In a large bowl, combine the diced potatoes, coconut oil, and sea salt until mixed thoroughly

4.      Spread the potatoes in an even layer on the baking sheet. Bake for 15 minutes then flip and bake for 15 to 20 minutes more or until crispy, golden-brown, and fork tender. 

Oh She Glows Recipe

This was just a great, and easy vegan breakfast! I would recommend putting the potatoes in the oven while you are making the tofu scramble to cut down on cook time! 

Happy Cooking! :)

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