Vegan Breakfast Scramble
I love starting my morning with a tofu scramble. I typically make it with tofu and a few seasonings then use it as a topping for avocado sourdough toast. It’s all I ever want to start my day. However, on days when I want a bit of variety, I add breakfast potatoes. Well-seasoned, crispy, and flavorful, these potatoes are a great addition to the classic scramble. It’s delicious on its own but it would also be a great filling for breakfast tacos or burritos. Enjoy this scramble for your next plant-based breakfast!
Ingredients
Serves 2
Prep Time: 10 minutes
Cook Time: 15-20 minutes
½ lb baby potatoes
1 T olive oil
1 T vegan butter
¼ t paprika
¼ t chili powder
¼ garlic powder
½ t black pepper
½ t salt
½ red onion
½ red pepper
½ block tofu, firm or soft both work
¼ t turmeric
¼ t chili powder
¼ t salt
¼ t pepper
Directions
Drain and press the tofu. Use a fork to mash.
Rough dice potatoes, onion, and pepper.
Heat oil and butter in a pan over medium-high heat. Add potatoes. Cook for 12-14 minutes, flipping occasionally to each edge. Season and stir to incorporate. Move to one side of the pan as they continue to crisp up.
Add a drizzle of oil to the empty side and sauté red onion and pepper for about 2-3 minutes. Add tofu and season. Sitr to combine and let tofu cook for about 5 minutes, stirring occasionally.
Once the tofu and veggies are done, stir in the potatoes to finish off the scramble.
Serve as a filling in breakfast tacos, over avocado toast, or by itself. I topped mine with avocado slices, pickled red onions, and hot sauce.
