Incredible Breakfast Bowl
Protein-packed breakfast of champions featuring 'scrambled' tofu, breakfast patties, hash browns, veggies, and greens!
Ingredients
- 1 tsp avocado oil optional
- 2-4 potatoes diced (2-3 cups)
- 1 bell pepper diced (I used ½ green, ½ red)
- 1 onion diced
- ½ cup mushrooms diced
- 7-8 oz block of Firm Tofu
- 1 Tbsp nutritional yeast
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp poultry seasoning
- ½ tsp kala namak black salt
- ¼ tsp turmeric
- ⅛ tsp pepper
- 2 Tbsp plant milk
- 1 Tbsp minced garlic
- 4 Plant-based Breakfast Patties
- 1 cup of greens
- 1 cup cherry tomatoes sliced in half
- ¼ cup cilantro chopped
- 2 green onions sliced
- avocado optional
- tobasco optional
Instructions
- Sauté potatoes in a skillet with 1 teaspoon avocado oil - I try not to use oils but hash browns just brown better with it. Feel free to use an air fryer, if you have one. Otherwise, sauté in a skillet, flipping and turning occasionally to get all of the cubes nice and golden.
- In a separate skillet, crumble the block of tofu and sprinkle seasonings on top, stirring occasionally.
- Add in milk and stir to coat. Remove from heat.
- In a separate skillet, sauté bell peppers, onion, and mushrooms on medium-low until translucent, about 5 minutes.
- Add in garlic until fragrant, about 1-2 more minutes. Remove from skillet and set aside.
- Using the veggie skillet, heat the breakfast patties until browned on each side. Remove from skillet and set aside.
- Using the same veggie skillet, sauté the greens until wilted, about 1-2 minutes. Remove from heat.
- To serve, spoon hash browns, scrambled tofu, veggies, greens, and breakfast patties into serving bowls.
- Top with chopped green onions, chopped cilantro, sliced tomatoes, and sliced avocado.
Notes
Kala namak (black salt) has a subtle sulfuric scent. It mimics the smell of eggs and lends it to a more traditional experience. A little sprinkled on top does the trick.
Turmeric is used solely to color the eggs yellow.