Some people are skeptical about savory breakfasts, but sometimes you just need a hearty plate of vegetables and tofu to start your day. If you’ve got a long day ahead, fuel up with this Farmer’s Tofu Scramble.
- 5 to 6 nugget potatoes
- 3 Tbsp oil
- 2 vegan sausages, sliced
- 1 small onion, chopped
- 4 to 5 mushrooms (field, shiitake, button or crimini), quartered
- 1 pkg (12oz) extra firm tofu, drained and patted dry
- 1 tsp ground turmeric
- 1/2 bunch kale (about 3 large leaves)
- salt and pepper
- vegan cheese (optional)
Bring a small pot of water to a boil. Add potatoes and cook for about 12 minutes or until fork tender. Drain and let cool for a few minutes. Cut each potato into 8 pieces.
In a saucepan, heat oil over medium-high heat. Sear sausage pieces until crispy, about 2 to 3 minutes per side. Set aside.
Add potatoes to pan and cook for about 10 minutes or until golden brown, using more oil if needed. Set aside.
Sauté onion in pan for 4 to 5 minutes or until translucent. Add mushrooms to pan and cook 4 to 5 minutes or until lightly browned.
Crumble tofu with hands and add into pan followed by turmeric. Add kale and cook until wilted.
Stir in sausages, potatoes and cheese (if using). Season with salt and pepper.