Swap out the eggs for tofu and get a full fledged vegan breakfast.
by Christina Cherrier–Updated Aug 2, 2020
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Home/Breakfasts / Cook / / Tofu Scramble Breakfast Skillet
By Christina Cherrier
Updated Aug 2, 2020
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This vegan tofu scramble with a kick of spiceis you next favorite early morning eye-opener. Dice some fresh bell peppers to add to the mix along with potatoes and baby spinach and you’ll get a well rounded breakfast to start the day.
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Photo credit: © Eatwell101.com
Ingredients list for the Tofu Scramble Breakfast Skillet
The tofu scramble
- 8 ounces extra firm tofu
- Olive oil
- 1/4 onion, thinly sliced
- 1/2 red bell pepper,diced
- 2 cups baby spinach, roughlychopped
- 3medium potatoes, washed and diced
The sauce
- 1 tablespoon olive oil
- Salt and fresh cracked pepper
- 1teaspoonminced garlic
- 1/2 teaspooncumin powder
- 1 tablespoon Sriracha sauce (or any hot sauce you like)
- 1 tablespoon, chopped cilantro
- 1 teaspoon honey (optional)
- 1/2 cup water
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Pat tofu dry and wrapin a clean towel for 10 minutes to drain out excess water. After 10 minutes, unwrap and crumble with a fork and set aside.
2. While tofu is draining, prepare the sauce by whisking ingredients together ina small bowl and adding water to make the sauce easily pourable.
3.Warm a skillet over medium heat with 1 or 2 tablespoons olive oil. Saute diced potatoes until golden then set aside.
4. In the same skillet, fry onion and red pepper, season with salt and pepper and cook until softened,5 minutes.Addspinachand cover to steam for 2 minutes. Add potatoes back to the skillet.
5.Move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add the sauce to the tofu. Stir well to coat everything. Cook for another 2 or 3 minutes.Serve immediately. You can top with chopped cilantro if you like. Enjoy! ♡
Photo credit: © Eatwell101.com
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