Country Breakfast: Tofu and Veggie Scramble With Home Fries
I am glad to feature my recipe because I know that breakfast is one of the most important meals that fuels and determines how I will be feeling the rest of the day. Yes, food affects moods, at least the wrong food choices. Tofu is so versatile as I learned through Isa Chandra's book with brunch and breakfast ideas. It is exciting to know that there are so many options, so I decided to make my own version of a tofu scramble with veggies with a side of home fries. Sometimes I alternate this meal with 2 pieces of Ezekiel toast. Both of these breakfast options equal to a close 400 calories for the whole meal.
Total Steps
7
Ingredients
16
Tools Needed
4
Ingredients
- 1 12 ounce box Mori-Nu tofu
- 1 tablespoon olive oil
- 1 cup sliced mushrooms
- 1 cup asparagus, chopped
- 1/2 cup onions, chopped
- 1 clove garlic, minced
- 1.5 teaspoon Italian seasonings
- 1.5 teaspoon tumeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon crushed black pepper
- 2 tablespoon water
- 1 3 inch red potatoes, diced 1/2 thick
- 2 teaspoon crushed black pepper
- 1.5 teaspoon salt
- 2 tablespoon olive oil
Instructions
Step 1
Press the tofu for 30 minutes prior to cooking. Chop all the veggies and leave ready to begin cooking process.
Step 2
Using a non-stick skillet, heat olive oil on medium heat. Add pressed tofu and crumble in large pieces. The tofu will need to cook and dry out a little for 10 to 15 minutes, so meanwhile, add onions and garlic to tofu.
Step 3
After those 15 minutes, add asparagus and mushroom and all the rest of the spices plus the water. Cook for 5 minutes and serve hot!
Step 4
Prepare potatoes before starting on tofu scramble.
Step 5
Preheat oven to 450F and move oven rack to the next to last highest row. Line a small cookie sheet with parchment paper.
Step 6
Wash and scrub potatoes. Dice them and add to a medium bowl. Add olive oil, salt and pepper and mix well.
Step 7
Pour potatoes on cookie sheet and spread evenly. Bake for 20 minutes and serve while hot.