Happy Monday, all! It’s almost Thanksgiving already and I can’t believe it. Time is flying! This weekend, I made an amazing hot plant-based breakfast to warm my bones. It was gray and drizzly on Sunday in Boston, and this meal really hit the spot. I thought this would be the perfect recipe to share today to inspire your own lazy breakfasts post-Thanksgiving. It was my first time making scrambled tofu, and despite the somewhat unpleasant-sounding name, the dish itself was BALLS TO THE WALL. The tofu was crumbled and seasoned with smoked paprika, turmeric and nutritional yeast, and made the perfect high protein replacement for scrambled eggs. I served it with rosemary and thyme seasoned home fries and it made for a very filling, stick-to-your-ribs weekend morning meal. No need to feel left out when your entire family is making eggs and bacon this holiday, you can surprise them with this awesome plant-based breakfast (I bet they will be surprised how much they like it, because it’s flippin’ delish).
Rosemary and Thyme Home Fries: Often when I make baked potatoes, or have a bunch of Russet potatoes lying around, I will bake a few extra to use for the home fries that my mom made throughout my childhood. She would peel the skin off the cold leftover potatoes, dice them up and throw them into a skillet with sauteed onions and a little olive oil. I added dried rosemary and thyme to the home fries to kick it up a notch. I’ve also mixed half Russet and half sweet potatoes, I’ve thrown in a purple potato for good measure; there are tons of variations you can do to make this suit your individual needs. It’s incredibly easy, tasty and saves well enough to re-use the extra for dinner leftovers. To make these, saute one chopped onion in 1 – 2 tbsp olive oil until softened and fragrant; add the chopped and peeled leftover baked potatoes, and season generously with dried (or chopped fresh) rosemary, thyme, sea salt and freshly ground pepper. Cook uncovered over medium heat, stirring occasionally until the potatoes have reached your desired level of crispiness, approximately 15 or so minutes.
This recipe was adapted from the Oh She Glows cookbook. You can find Angela Liddon’s original recipe on page 33.
- 2 Tbsp extra virgin olive oil
- 2 – 3 cloves of garlic, minced
- 2 shallots, diced
- 16 oz baby bella mushrooms, sliced
- 1 red bell pepper, seeded and diced
- 2 large handfuls of baby kale leaves
- 1 heaping tbsp nutritional yeast
- 1/2 tsp smoked paprika
- 1/2 tsp tumeric
- 1 package extra firm tofu, pressed
- Sea salt and freshly ground black pepper to taste
- In a large skillet, heat the olive oil over medium-high heat. Saute the shallot and mushrooms until most of the liquid released by the mushrooms has evaporated (about 5 minutes).
- Add the bell pepper and kale, and saute until the kale has cooked down.
- Add nutritional yeast and smoked paprika, and continue to stir over medium-high heat.
- Crumble the tofu over the skillet and add the turmeric. Saute the tofu scramble for about 7 minutes, and season with salt and freshly ground black pepper. Angela’s note: If the mixture gets too dry, you can add a splash of veggie broth or water and reduce the heat as necessary. Booyah note: When mine got to that level of dryness, I said “I’m hungry!” and turned the heat off and ate it.
- Enjoy! I added some hot sauce (what else is new, you are talking to the OG Spice Queen over here) and ate it up. The leftovers are awesome as a breakfast burrito or breakfast tacos you can take to work, or in a pita. Tofu scramble = not as bad as it sounds. 😉
I added the turmeric because I thought the smoked paprika was not giving the tofu enough color and wanted to make it look a little more visually appealing. Also, turmeric is chock-full of curcumin, which is a potent anti-inflammatory and antioxidant. If you’re interested, you can read all about the health benefits of this spice powerhouse here.
I hope you enjoy making this lazy Sunday breakfast (in your college sweatpants and T shirt from 2001) as much as I did. It’s flippin’ delicious, healthy, flavorful and full of nutrients – full of all the good stuff to feed yourself and your family.
I hope you all are having a fantastic start to your week! Happy Thanksgiving week! 😀