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Mushroom Tofu Scramble With Roasted Paprika Potatoes [Vegan]
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... Read More
Ingredients You Need for Mushroom Tofu Scramble With Roasted Paprika Potatoes [Vegan]
How to Prepare Mushroom Tofu Scramble With Roasted Paprika Potatoes [Vegan]
To Make the Scramble:
- In a large pan, sauté the onion in olive oil or coconut oil until translucent, roughly 5 minutes.
- Add diced garlic and mushrooms and sauté for another 5 minutes.
- Add tomatoes and spinach mix until the greens begin to wilt.
- 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.
- Add the chopped scallions and cook everything together until the tofu is heated through.
- 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.
- Plate your scramble with potatoes on the side and add some toast with vegan butter if desired.
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Sam Stotter feel free to make me breakfast :)
Feel free to bring over all the ingredients, think we have one egg.
Sam Stotter feel free to make me breakfast :)
Feel free to bring over all the ingredients, think we have one egg.