When your tastebuds are demanding you to chomp down on something savoury, eggy & satiating, PRONTO…here’s the cure-all. This super simple tofu scramble with all the fixin’s is a 10 on the brunch-o-meter.
After a busy first week of September action, Saturday is the day to take a moment in the kitchen to whip up this yumminess.
These breakfast taters satisfyingly pop in the mouth.
Adding the hummus to the scramble helps soak up those spices to create a flavourful smorgasbord.
I used to love cheese eggs before I became vegan. You know that melted cheese all over a scramble? It was our go-to on camping trips. If you like the cheese + egg combo, spruce this recipe up a bit by melting some vegan cheese over the scramble in the pan for the last few minutes with the lid on (drooling just thinking about it).
The meltiest vegan cheeses? Gusta block (grated), Violife cheddar, or Sheese Cheese.
Vegan food is not a compromise.
Let’s get into it!
- ½ large yellow onion, diced
- 2 cloves garlic
- 6 white mushrooms, sliced
- 1 red pepper, diced
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp turmeric
- 1 tsp cumin
- ½ tsp Hawaiin black salt (for sulfur/egg taste!)
- ¼-1/2 cup nutritional yeast
- 1 block of organic medium or soft tofu (about 350g)
- ½ cup hummus of choice or this Roasted Garlic Hummus
Taters:- 4-5 russet potatoes, scrubbed clean then diced (into small ¼ inch cubes)
- 1 tsp avocado oil
- 1 tbsp onion powder
- 1 tbsp garlic powder
- ½ tsp salt
Extras:- Sliced tomato
- Sliced avocado
- Hot sauce
- Pre-heat oven to 425°F
- Coat the potatoes with avo oil, onion and garlic powder. Then lay them out on a parchment-covered (or silicone sheet-covered) pan, making sure they're barely touching each other (you may need 2 pans).
- Bake potatoes for 20-30 minutes, flipping half way. They should be golden on all sides.
- Oil-free sauté your onions: Bring pan to medium heat, throw onions on and let heat until they brown. Then add a bit of water to de-caramelize the pan. Do this until they are translucent (about 5 minutes, adding water if they stick).
- Add mushrooms, pepper and garlic. Let sauté a couple of minutes.
- Add the spices and a bit more water (about ¼ cup)
- Crumble the tofu with your hands (trying to get the tiniest crumbs possible) into the pan.
- Add the hummus.
- Mix it all together and let sauté for a couple more minutes.
- Serve it up with the potatoes, avocado, fresh tomato, and Sriracha hot sauce!
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This week’s email was all about eating this, not that for weight loss on a vegan diet.