Vegan tofu scramble was the first thing that my husband ever made me. One morning at work he brought me tofu scramble wrapped in sprouted tortillas, and it was my first encounter with how awesome home-made breakfasts can be. I would usually just grab something pre-made and easy, but if you have extra time in the morning it’s really nice to spend time making a big healthy breakfast. We usually make this for brunch when we’re both off work together with the kids and want a late breakfast or early lunch. The potatoes are the perfect side to eat with the scramble, and you can pop them in the oven while you cook the tofu. You can make this huge plate of food from prep time to plate in only 30 minutes!
We always include at least two types of mushrooms in our scramble, kale or spinach, tomatoes, scallions and lots of garlic – we couldn’t live without it! For this recipe we used maitake and crimini mushrooms, both containing Vitamin D, protein and relativity easy to find in your local health food store, plus a power blend of kale, spinach and chard. The baked potatoes are covered in a simple mix of olive oil, paprika, rosemary, salt and pepper. We used two red potatoes and two yukon gold, and you can substitute with other varieties, but those two work the best with this method.
This will feed 3-4 people and can even be made into an epic tofu scramble sandwich! Make sure that you put the potatoes in the oven before you start the tofu scramble, or you’ll be waiting around for your potatoes to finish and your scramble will already be ready to eat.
- What do you like to make for breakfast when you have extra time in the morning?