Tofu Scramble with Veggies and Roasted Potatoes- The Vegan Breakfast of Champions
Servings: 4 people
Calories: 365kcal
Ingredients
Tofu Scramble:
- 1 Tablespoon olive oil
- 14 ounce pack of extra firm tofu. drained
- 1 small red onion diced
- 1 red bell pepper diced
- 1 pound of mushrooms sliced
- 5 ounces baby spinach
- 1 head of broccoli cut into florets
- 10 grape tomatoes cut in half
- 2 teaspoons turmeric
- Kosher salt and pepper to taste
Roasted Potatoes:
- 4-6 Yukon gold potatoes or whatever you have on hand
- 2 Tablespoons olive oil
- 2 teaspoons Cajun seasoning
- Kosher salt and pepper to taste
Instructions
- Preheat the oven to 425°F.
- Cut the potatoes into fork size pieces. Place into a pot and cover with cold water. Add a couple pinches of salt and bring to a boil. Simmer until the potatoes are just done. Drain, then toss in a bowl with olive oil and the seasoning. Spread out the potatoes on a sheet tray lined with parchment paper. Bake for 20 minutes at 425°F.
- Chop all your veggies and drain the tofu.
- In a large skillet, add the olive oil over medium-high heat. Add the onions, pepper, and mushrooms. Season with salt and pepper and saute for 5 minutes.
- Add the broccoli, tomatoes, and crumble in the tofu. add the turmeric and mix well. Cook for an additional 5 minutes. Add the spinach, mix well and turn off the heat. Check the seasoning and adjust. Serve with hot sauce and ketchup.
Nutrition
Calories: 365kcal | Carbohydrates: 45g | Protein: 21g | Fat: 14g | Saturated Fat: 2g | Sodium: 169mg | Potassium: 2145mg | Fiber: 12g | Sugar: 9g | Vitamin A: 6050IU | Vitamin C: 213.4mg | Calcium: 202mg | Iron: 10.3mg