Scrambled Tofu Breakfast

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You can never go wrong with roasted potatoes for breakfast! Also pictured are tofu scramble and sauteed mushrooms, onions, squash, celery, and spinach with some fresh tomatoes!

Tofu Scramble Recipe:

Ingredients:

• 1 package of organic firm tofu
• 2 tablespoons cumin
• 2 tablespoons turmeric
• 1 tablespoon garlic salt
• 2 teaspoons paprika
• 2 teaspoons of kosher salt
• 1 teaspoon black pepper
• 3 tablespoons nutritional yeast
• 2 tablespoons olive oil (more if needed)

Directions:

Heat olive oil on cast iron skillet add firm tofu and cook stirring occasionally for 1 minute.

Add all the rest of the ingredients mix well and cook till tofu reaches a nice tender golden color (add a little more olive oil or vegetable broth if tofu gets too dry). Cook for about 5 minutes. Serve hot! Really great for breakfast burritos!

Sauteed vegetables: (mushrooms, onions, squash, celery, and spinach)

Ingredients:

• 1 package of mushrooms or 2 large portabella mushrooms (sliced)
• 2 celery sticks (chopped)
• 1 medium onion (diced)
• 2 small squash (sliced)
• 1 cup of spinach
• 2 tablespoons olive oil
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 tablespoon maple syrup
• 2 teaspoons liquid smoke

Directions:

• Heat olive oil on cast iron skillet, and cook celery and onions till tender, next add mushrooms, squash, and spices and cook for 2 minutes mixing frequently. Add spinach, maple syrup, and liquid smoke and cook for an additional 2 minutes you may add additional olive oil if it gets too dry.
• Serve hot! Maybe be added to a breakfast burrito, served as a side or enjoyed on some toast! 🙂

Roasted Potatoes

Ingredients:

• 4 large gold potatoes
• 2 tablespoons olive oil
• 2 teaspoon salt
• 1 teaspoon pepper
• 2 garlic salt or fresh garlic chopped
• 2 teaspoons rosemary (dried)

Directions:

I like to boil my potatoes before roasting them, gives them a really tender yet crispy taste.

• Pre-heat oven to 425
• Bring water and 1 teaspoon of kosher salt to a boil. Add potatoes and boil potatoes for 15 minutes or until tender.
• Remove potatoes from water and place on a cooking sheet, add the remaining ingredients and mix well
• Bake in the oven for 25 minutes, remove from oven and serve with tofu scramble and sauteed vegetables.

This recipe can be easily made into a breakfast burrito, just add some vegan mayo and sriracha and you are good to go! I hope you enjoy this recipe, leave me some feedback and let me know what you think. 🙂