Vegan Breakfast Bowl Recipe
tofu scramble, home-fry potatoes (sauteed with peppers and onions), sauteed spinach, mushrooms, tomatoes, red onion and avocado. served with a side of hot sauce
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Ingredients
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Tofu Scramble
Home-Fry Potatoes
Sauteed Spinach and Mushrooms
Toppings
Method
Tofu Scramble
- 1
Prepare Tofu
Drain the firm tofu and wrap it in a clean kitchen towel to remove excess moisture. Crumble the tofu into small pieces.
- 2
Cook Tofu
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the crumbled tofu to the skillet and stir in the turmeric powder, nutritional yeast, salt, black pepper, and garlic powder. Cook for about 5-7 minutes, stirring occasionally until heated through and slightly crispy.
Home-Fry Potatoes
- 3
Prepare Potatoes
Dice the russet potatoes into small cubes. Chop the red bell pepper and yellow onion.
- 4
Cook Potatoes
In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes, season with salt and black pepper, and cook for about 10-15 minutes, stirring occasionally until golden and tender. Add the chopped bell pepper and onion during the last 5 minutes of cooking.
Sauteed Spinach and Mushrooms
- 5
- 6
Cook Spinach and Mushrooms
In another skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook for about 3-4 minutes until they release moisture. Add the fresh spinach, salt, and black pepper, and cook for another 2-3 minutes until wilted.
Assembly
- 7
Assemble the Bowl
In a serving bowl, layer the tofu scramble, home-fry potatoes, sautéed spinach and mushrooms. Top with halved cherry tomatoes, diced red onion, and sliced avocado. Serve with hot sauce on the side.