Vegan Breakfast Skillet
5 portions
80mIf you're a fan of eggs, vegan breakfast can be a bit of a challenge. Crispy potatoes with tofu scramble will leave you hardly noticing they're missing.
What you will need
2 cloves Garlic
1 lb Potatoes
1/2 tsp Baking Soda
Salt
Black Pepper
2 Roma Tomatoes
2 Avocados
1 lb. Sliced Mushrooms
1 bunch Italian Parsley
14 oz. Firm Tofu
1/2 tsp Ground Turmeric
1/2 tsp Ground Cumin
2 Tbsp Vegan Butter
(Nutritional facts 83 calories, 4.08 g fat, 9.52 g carbohydrates, 3.87 g protein, 0 mg cholesterol, 273 mg sodium)How to cook
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Preheat oven to 450°F
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Peel garlic cloves and chop or grate to a fine paste.
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Peel the potatoes and chop them into bite-sized chunks. First, slice the potatoes lengthwise into 4 or 6 wedges. Then chop the wedges into chunks about 1 1/2" wide.
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Place the potato chunks into a saucepan over medium heat.
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Add enough water to fully submerge the potatoes.
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Add the baking soda.
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Add some salt and stir.
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Bring the pot to a very gentle simmer and cook for about 15-20 minutes, or until the largest chunk of potato in the pot can be pierced through with little resistance.
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Strain the potatoes. Discard the water and give the potatoes a few minutes to fully drain.
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Toss the drained potatoes into a large mixing bowl.
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Add the crushed garlic.
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Add a little salt and pepper.
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Add the vegan butter. Mix until the butter is melted and the potato starch begins to form something like a thick gravy that coats the potato chunks.
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Spread the boiled potatoes out in a heavy, oven-safe skillet.
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Roast the potatoes for about 40 minutes, stirring halfway through cooking. The potatoes should be crispy and golden brown.
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Wash the tomatoes and slice into wedges, removing and discarding the stem. Group the wedges into a bundle and dice into small chunks.
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Once the potatoes come out of the oven, slide them to one side of the pan and add the sliced mushrooms. Cook, stirring frequently, for about 8 minutes, or until the mushrooms are tender.
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Stir in the diced tomatoes. Cook briefly, then stir it all together and push the vegetables to one side of the pan to make room for the tofu.
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Place the brick of tofu in the pan.
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Put the turmeric on top of the tofu.
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Put the cumin on top of the turmeric.
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Remove the stem plug from the avocado and slice through the stem into the seed below. Roll the seed along the knife to cut an even ring around the pit. Twist the avocado halves against each other to separate. Flick the blade of the knife into the avocado seed and twist to release the seed. Scoop out the flesh and dice.
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Mash the spices into the tofu. A potato masher worksgreat for this. Mash until the tofu is the texture of scrambled eggs. Cook, stirring frequently, until the tofu is heated through.
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Add a hearty pinch of salt and a few turns of fresh ground black pepper.
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Add the diced avocado and gently fold it into the scramble.
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Garnish with fresh parsley and serve.
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