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The Big Vegan Breakfast (Scrambled Tofu, Roasted Potatoes & Fruit)

April 4, 2014 3 Comments

Big-Vegan-Breakfast-Plate

Yep. I love this breakfast.

I’ve always loved savory dishes way more than sweet, especially for breakfast, and this is just another example of how I eat in the morning.

It does take awhile to prepare this dish, but it’s worth it. Pinky swear.

Vegan-Breakfast-Plate

Just look at the colour of that tofu! So bright and cheery, don’t ya think? How can you not feel happy when you’re eating something like that?

Vegan-Scramble-and-Potatoes

I always use the Bob’s Nutritional Yeast in my tofu (and other cooking) because it includes the B12 vitamin that we all need (especially vegans). Not only that, but it’s inexpensive, and I can find it pretty much anywhere.

This is an incredible vegan breakfast, loaded with goodness!

Big Vegan Breakfast
 
Print
Prep time
35 mins
Cook time
20 mins
Total time
55 mins
 
If you haven't tried scrambled tofu yet, you need to make this recipe. It's amazing! Not only does the tofu taste good, but the baby roasted potatoes will make your mouth water, too. Yum!
Author: Vegan Insanity
Recipe type: Breakfast
Serves: 2
Ingredients
Baby Roasted Potatoes
  • 2 small potatoes, chopped small (I used organic red potatoes)
  • ½ tbsp olive oil
  • ½ tsp salt
  • ½ tsp freshly grated black pepper
Scrambled Tofu
  • 1 block extra firm tofu, pressed for at least 20 minutes
  • 1 tsp turmeric
  • 1 tbsp nutritional yeast
  • ½ tsp salt
  • ½ tsp onion powder
  • ¼ tsp freshly ground black pepper
  • ½ tbsp olive oil
  • ¼ cup bell pepper, chopped small (I used orange)
  • ¼ cup tomato, chopped small
  • 2 green onions, chopped small
  • 1 medium garlic clove, minced
Fruit
  • Fruit of your choice
Instructions
Baby Roasted Potatoes
  1. Pre-heat your oven to 375F and get out a large baking sheet.
  2. Add the chopped potatoes, oil, salt and pepper to a large bowl and mix well, making sure that each potato is covered completely.
  3. Dump the potato mixture on your baking sheet, and bake in heated oven for about 15-20 minutes, or until potatoes are tender.
Scrambled Tofu
  1. Crumble the pressed tofu in a medium bowl. Add in the turmeric, nutritional yeast, salt, onion powder, and pepper. Mix well and set aside.
  2. Heat the oil in a medium pan over medium heat.
  3. Once warmed, add the chopped pepper and pepper to the pan. Allow to cook for about 5 minutes, turning down the heat if they start to get dark too quick. You want them to soften a bit, so they need to cook for a few minutes.
  4. Add the chopped green onion and minced garlic and cook for another minute or so, or until the garlic has browned lightly.
  5. Add in the tofu mixture and cook for about 5-7 minutes, stirring often.
Fruit
  1. Add fruit to a small bowl or put directly onto your large plate.
Putting it all together
  1. Add a serving of scrambled tofu, baby roasted potatoes and fruit to each plate. Eat, and enjoy!
Notes
*Since the potatoes are small, make sure you check them often to ensure they don't burn.
*Start the potatoes first, and while those are cooking you can work on the scrambled tofu.
3.2.2310

 

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Filed Under: Breakfast, Recipes Tagged With: lunch, nut-free, soy free

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Comments

  1. Kelli says

    October 5, 2015 at 8:56 PM

    Do the tomatoes go in at the same time as the bell pepper? I don’t see it on there.

    Reply
  2. Ivana says

    July 14, 2014 at 2:29 PM

    What do you mean by the tofu has to pressed for 20 minutes?

    Reply
    • Cassie says

      July 31, 2014 at 9:42 AM

      To remove some of the water in the tofu, it’s best to press it for a bit (wrap in a clean dish towel and place a heave book or two on top of it).

      Reply

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I'm Cassie - vegan food lover and animal rights activist. I live in Vaughan, Ontario, right near Toronto, with my husband, our 2 kids, 3 cats, and a dog that thinks he's a cat, too. I love to cook and share delicious vegan food with everyone I know. MORE →


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