Tofu scramble with veggies and roasted potatoes- the vegan breakfast of champions. Sauteed onion, mushroom, broccoli, red pepper, spinach, and tomatoes mixed with crumbled extra firm tofu and roasted potatoes on the side.
This is one of my favorite dishes to have for breakfast (or really anytime). It’s super easy, healthy, and is also good heated up as leftovers. I wouldn’t skimp on the veggies- pack as many vegetables as you can into this and it will taste great. Use vegetables that you would normally find in omelets- onion, mushroom, bell pepper, broccoli, spinach, tomato, etc.. The tofu will suck up the juices of the vegetables as they cook. I season only with salt, pepper, and turmeric (for color). You can skip the oil if you’re eating oil free, just add a little water….