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.
Ingredients
- 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)
Preparation
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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.
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In a saucepan, heat oil over medium-high heat. Sear sausage pieces until crispy, about 2 to 3 minutes per side. Set aside.
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Add potatoes to pan and cook for about 10 minutes or until golden brown, using more oil if needed. Set aside.
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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.
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Crumble tofu with hands and add into pan followed by turmeric. Add kale and cook until wilted.
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Stir in sausages, potatoes and cheese (if using). Season with salt and pepper.
