Easy vegan tofu scramble with garlicky breakfast potatoes and mushrooms

Making a vegan cooked breakfast can be a challenge given that bacon and eggs are typically the centre piece for most cooked breakfasts. However, this quick and easy tofu scramble is a great egg replacement with loads of flavour and with some delicious garlicky potatoes and mushrooms on the side this makes a great hearty weekend breakfast.

Vegan tofu scramble with garlicky breakfast potatoes and mushrooms

Print Recipe

Servings

2 people

Servings 2 people

Vegan tofu scramble with garlicky breakfast potatoes and mushrooms Print Recipe Servings 2 people Servings 2 people

Ingredients

For the tofu scramble

• 200 g block of firm tofu
• 1/2 cup spinach leaves
• 1/2 cup diced red capsicum
• 1/2 tsp ground cumin
• 1/2 tsp ground paprika
• 1/2 tsp turmeric
• 2 tsp nutritional yeast
• 1/2 white onion finely diced
• 2-3 tbsp non dairy milk
• 1-2 tsp olive oil
• sriracha (optional)
• salt and pepper to taste

For the potatoes and mushrooms

• 2 medium sized potatoes
• 1/2 cup diced fresh mushroom
• 2 cloves garlic
• 1 sprig fresh rosemary
• 2-3 tsp olive oil
• 1 tsp ground paprika

Servings: people

Instructions

For the tofu scramble

1. Heat the olive oil in a pan over medium heat and add the diced onion. Cook for a couple of minutes until the onion has softened.
2. Crumble the tofu into a bowl and pat dry with a paper towel. Add the tofu to the pan and cook for a 3-4 minutes until most of the liquid has evaporated.
3. In a small bowl mix the paprika, turmeric, cumin and nutritional yeast and sprinkle the mixture over the tofu, stirring to coat the tofu and cook for another minute or two until the tofu begins to brown.
4. Add the milk into the pan to give the tofu a scrambled egg texture, start with 2 tbsp and add more if you need it. Cook for another 2-3 minutes.
5. Add in the capsicum and spinach leaves and cook until the spinach has wilted. Add salt and pepper to taste.

For the potatoes and mushrooms

1. Cut the potatoes into small cubes and par boil for around 10 minutes. Drain the potatoes and sprinkle them with the ground paprika.
2. Heat 1 tsp of olive oil in a pan over medium heat and add 1 clove of crushed garlic. Cook for 1 minutes. Add in the potatoes and the leaves from the rosemary sprig and cook for a further 10 minutes, adding a little extra oil if necessary.
3. Push the potatoes to the side of the pan and add another teaspoon of olive oil and another clove of crushed garlic and cook for a minute. Add the mushrooms and coat them in the garlic and oil and cook for 3-4 minutes until they have softened.
4. Serve hot and add salt and pepper to taste, and some sriracha if you like!

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