Vegan tofu scramble with garlicky breakfast potatoes and mushrooms
Servings
2people
Servings
2people
Ingredients
For the tofu scramble
  • 200 g block of firm tofu
  • 1/2cup spinach leaves
  • 1/2cup diced red capsicum
  • 1/2tsp ground cumin
  • 1/2tsp ground paprika
  • 1/2tsp turmeric
  • 2tsp nutritional yeast
  • 1/2 white onion finely diced
  • 2-3tbsp non dairy milk
  • 1-2tsp olive oil
  • sriracha (optional)
  • salt and pepper to taste
For the potatoes and mushrooms
  • 2 medium sized potatoes
  • 1/2cup diced fresh mushroom
  • 2cloves garlic
  • 1sprig fresh rosemary
  • 2-3tsp olive oil
  • 1tsp ground paprika
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!