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Mushroom Tofu Scramble With Roasted Paprika Potatoes [Vegan]

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This tofu scramble features two different kinds of mushrooms, plenty of greens, and other fresh produce to make it a flavorful experience.The baked potatoes are covered in a simple mix of olive oil, paprika, rosemary, salt and pepper. Eat this hearty breakfast as is, or serve it on bread as a tofu scramble sandwich!

Mushroom Tofu Scramble With Roasted Paprika Potatoes [Vegan]

This Recipe is :

Vegan

Ingredients

For the Scramble:

  • 14-ounce package of firm organic tofu, drained and mashed with a fork
  • 2 cups of maitake and crimini mushrooms, chopped
  • 1 cup blend of spinach, kale and chard
  • 1/2 cup cherry tomatoes
  • 1/2 of a yellow onion
  • 2 scallions, chopped
  • 4 cloves of garlic, diced
  • 1/2 tablespoon turmeric powder
  • 3 tablespoons nutritional yeast
  • 1 teaspoon tamari
  • Salt and pepper, to taste

For the Potatoes:

  • 2 red potatoes, cut into 1/2-inch cubes
  • 2 Yukon gold, cut into 1/2-inch cubes
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon paprika
  • 1/2 teaspoon dried rosemary
  • Liberal pinches of salt and pepper

Preparation

To Make the Scramble:

  1. In a large pan, sauté the onion in olive oil or coconut oil until translucent, roughly 5 minutes.
  2. Add diced garlic and mushrooms and sauté for another 5 minutes.
  3. Add tomatoes and spinach mix until the greens begin to wilt.
  4. Add the mashed tofu and turmeric, tamari, nutritional yeast, salt, and pepper and combine until well mixed and all of the tofu turns a beautiful yellow color.
  5. Add the chopped scallions and cook everything together until the tofu is heated through.

To Make the Potatoes:

  1. On a baking dish, place the potatoes, cover in olive oil, rosemary, paprika, salt, and pepper and cook for 30 minutes until the potatoes are crispy and cooked through the center.
  2. Plate your scramble with potatoes on the side and add some toast with vegan butter if desired.

Original Recipe from Apollo & Luna

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS


Mushroom

 

AUTHOR & RECIPE DETAILS


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Molly Ashworth is the plant-based food blogger behind Apollo & Luna. She strives to create easy to follow recipes for beginners in the kitchen and those transitioning to a plant-based diet. She believes that food is medicine for the body, and wants to help others feel their best. She's a mother of two, and when she isn't creating recipes for the blog, works full-time as the General Manager of an organic grocery store.


 

 



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46 comments on “Mushroom Tofu Scramble With Roasted Paprika Potatoes [Vegan]”

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Jodie Elliot
3 Months Ago

Sam Stotter feel free to make me breakfast :)


Reply
Sam Stotter
13 Feb 2016

Feel free to bring over all the ingredients, think we have one egg.

Jodie Elliot
3 Months Ago

Sam Stotter feel free to make me breakfast :)


Reply
Sam Stotter
13 Feb 2016

Feel free to bring over all the ingredients, think we have one egg.

Danielle Libby Drosnock
3 Months Ago

Alyssa


Reply
Clara Bronico
3 Months Ago

My favorite breakfast


Reply
Piyush Shah
3 Months Ago

Smruti Das


Reply
Piyush Shah
3 Months Ago

Smruti Das


Reply
Holiday Cooper
3 Months Ago

Freya Porges we should've made this this morning


Reply
Lisa Vincelette
3 Months Ago

Looks so good :)


Reply
Lisa Vincelette
3 Months Ago

Looks so good :)


Reply
Amy Ehinger
3 Months Ago

Alex Ridgley this is your kind of breakfast:p


Reply


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