Breakfast Scramble

I absolutely love breakfast food. From biscuits and gravy to omelets and donuts…It’s all heavenly. This recipe is a traditional scramble that works with a vegetarian and pescetarian diet. For my paleo friends, use regular sausage in place of the veggie sausage and sub the Russet potato for a sweet potato. I will list substitutes below to make this scramble 100% vegan! I like to make my scrabble half & half…real eggs with vegan sausage. Just DO YOU boo, and enjoy the most important meal of the day YOUR way 🙂

Curry_Tofu_Breakfast_Scramble_6
Photo Cred: thekitchenpaper.com

INGREDIENTS

2-3 eggs (Vegan sub: extra firm tofu)

1 small russet potato

1/2 cup  veggie sausage

1/2 cup bell pepper & onion mix

1/2 cup mushrooms

1/4 cup shredded cheddar cheese (Vegan sub: Daiya cheese)

1/4 cup diced tomatoes

Cilantro to garnish

1/4 cup water

2 tsp olive oil

Seasonings to taste

Easy-Southwest-Tofu-Scramble-10-ingredients-simple-preparation-and-SO-delicious-vegan-glutenfree2
Photo Cred: Minimalistbaker.com

INSTRUCTIONS

 

  1. Combine the potatoes, water, oil and salt in a large, non-stick skillet.
  2. Cover and bring to a boil over high heat. Cook for about five minutes, until the water has evaporated and the potatoes start to sauté.
  3. Uncover the potatoes, add in veggies (except tomatoes) and veggie sausage. Cook until potatoes are lightly browned and veggies are cooked through. Add spices if any.
  4. Pour the eggs into the skillet…Add in tomatoes and scramble until eggs are cooked.
  5. Sprinkle with cheese and cilantro.

For a recipe using tofu, click here.

This recipe makes a serving for my fellow BIG eaters. Feel free to cut it in half if it sounds like too much for you, or share with a friend. You can also try your scramble with black beans or spinach. Get creative & have fun ❤

-Erin


2 thoughts on “Breakfast Scramble

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