Vegan Cowboy Breakfast Plate Recipe
Tofu scramble with black beans, tomatillo salsa, avocado, and potato + veggie hash with melty vegan cheese.
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Ingredients
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Tofu Scramble
Black Beans
Tomatillo Salsa
Potato & Veggie Hash
Avocado
Method
Tofu Scramble
- 1
Prepare the Tofu
Drain and press the firm tofu to remove excess moisture. Crumble the tofu into small pieces.
- 2
Cook the Tofu
In a skillet, heat the olive oil over medium heat. Add the crumbled tofu, turmeric powder, nutritional yeast, garlic powder, salt, and black pepper. Sauté for 5-7 minutes until heated through and slightly golden.
- 3
Add Spinach
Add the chopped spinach and cook for an additional 2 minutes until wilted. Remove from heat and set aside.
Black Beans
- 4
Heat the Beans
In a small saucepan, combine the canned black beans, cumin, and salt. Heat over medium heat for 5 minutes until warmed through. Stir occasionally.
Tomatillo Salsa
- 5
Potato & Veggie Hash
- 6
- 7
Cook the Hash
In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for about 10 minutes, stirring occasionally, until they begin to soften.
- 8
- 9
Add Vegan Cheese
Stir in the vegan cheese and allow it to melt slightly before removing from heat.
Assembly
- 10
Plate the Breakfast
On a large plate, serve a portion of the tofu scramble, black beans, potato & veggie hash, and sliced avocado. Top with tomatillo salsa. Enjoy your vegan cowboy breakfast plate!