A lot of you may be getting bored with the same ol’ vegan meals over and over again, especially when it comes to breakfasts. This protein-packed, hearty breakfast (lunch, brunch or dinner, really) is a super satisfying and welcome change to the routine!
Try the tofu scramble in a wrap or alone with a side of buttered whole grain toast.
Or eat the breakfast potatoes as a side dish with some greens!
Either way you choose to eat it, you’ll be left feeling like you indulged.
makes 4-6 servings
1 block tofu, drained, pressed and crumbled
1 tsp. extra-virgin olive oil
1/2 medium yellow onion
4-6 slices vegan bacon (Smart Bacon is good)
1 C. fresh organic baby spinach, chopped
3-4 mushrooms (try crimini or shitake), sliced
1 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. himalayan pink salt (or use sea salt)
1/4 tsp. ground black pepper
1/2 tsp. ground turmeric
2 Tb. nutritional yeast
optional: vegan cheddar cheese
Earth Balance butter (for toast if you choose!)
whole wheat tortillas or toastHeat oil in sauté pan over medium heat. Add onions & mushrooms, stirring, until onions are soft.
Add bacon, tofu, salt, pepper, turmeric, cumin, garlic powder, spinach and nutritional yeast.
Stir until everything is heated through and mixed well.
makes 4-6 servings
2 medium sized potatoes
1/2 large or 1 medium/smallish white onion
1 bell pepper, your choice of color
2 small garlic cloves, finely chopped
1/2-3/4 tsp. himalayan pink salt (or sea salt), or use a bit more as needed
1/2 tsp. ground black pepper
2 tsp. nutritional yeast
1/2 tsp. Lawry’s seasoning salt
1/2 tsp.-1 tsp. hot sauce, depending on your heat levelScrub and prick potatoes, then place in microwave for about 5 minutes or until just soft-not cooked through.
Heat oil in large sauté pan over medium-high heat.
Add onions, peppers and potatoes. Add pepper, salt, nutritional yeast, garlic, Lawry’s and optional hot sauce.
Cook and stir until potatoes get nice and brown and crunchy like hash browns.
Add onto tortilla and wrap it up like a burrito or eat it like a side dish!
Nutritional benefits of this meal? Well, there’s lot.
Tofu: soy protein (good for your heart), calcium (good for the ol’ bones), iron (necessary for energy)
Nutritional Yeast: B-12, folic acid, amino acids, minerals and MUCH more!
Tumeric: prevents cancer, anti-depressent
Onions: help coughs & asthma, prevent icky bacterial growth in the colon, rich in flavonoids (prevents cardiovascular disease)
Himalayan Salt: contains the same 84 elements & minerals as found in our own bodies!
Controls water regulation in our body, reduces muscle cramps…the list goes on and on…and on
Potatoes: high in B6 (important for brain health & cell development), Vitamin C, copper, potassium, manganese and fiber, phytonutrients (protect against free radicals in our bodies)
Bell Peppers: Vitamin C, Vitamin B6, thiamine, folic acid, beta carotene (prevents cataracts), phytochemicals
Check out the recipe video on the Veggie Kids YouTube Channel here!
Serves: makes 4-6 servings
- 1 block tofu, drained, pressed and crumbled
- 1 tsp. extra-virgin olive oil
- ½ medium yellow onion
- 4-6 slices vegan bacon (Smart Bacon is good)
- 1 C. fresh organic baby spinach, chopped
- 3-4 mushrooms (try crimini or shitake), sliced
- 1 tsp. garlic powder
- ½ tsp. ground cumin
- ½ tsp. himalayan pink salt (or use sea salt)
- ¼ tsp. ground black pepper
- ½ tsp. ground turmeric
- 2 Tb. nutritional yeast
- optional: vegan cheddar cheese
- Earth Balance butter (for toast if you choose!)
- whole wheat tortillas or toast
- Heat oil in sauté pan over medium heat. Add onions & mushrooms, stirring, until onions are soft.
- Add bacon, tofu, salt, pepper, turmeric, cumin, garlic powder, spinach and nutritional yeast.
- Stir until everything is heated through and mixed well.