This savory vegan breakfast is packed with flavor and loaded with juicy tomatoes and hearty mushrooms. It's so delicious and satisfying, you may want to eat it for lunch or dinner too... I often do! The light and buttery texture of the tofu mimics that of scrambled eggs and it's the spices and nutritional yeast that give it depth of flavor and color. You can add any vegetables of your choice and pair it with some toast, fruit, or breakfast potatoes.
Ingredients
1 block firm tofu - drained
8 oz mushrooms - sliced
1/2 red onion - chopped
1/2 large tomato - chopped
1/2 t onion powder
1/2 t garlic powder
1/2 t smoked paprika
1/2-1 t smoked turmeric (to taste)
1 T nutritional yeast
1/2 t India Black Kala Namak salt*
Fresh cracked pepper to taste
Garnish (optional)
Sliced avocado
salsa
ketchup
fresh herbs
Instructions
Heat a large non-stick frying pan on medium.
Add the onion and mushrooms and sauté until soft and lightly caramelized.
Add the tomatoes and stir until they become slightly soft.
Add the spices and stir for about 30 seconds until fragrant.
Crumble in the tofu and gently stir to combine.
Taste for salt and spices and adjust to your desired preference.
Garnish with fresh parsley, avocado, and/or salsa.
Note: You can use any combination of vegetables and even vegan sausages or bacon in this dish. Get creative and bump up those nutrients by adding greens like kale and spinach.
*If you don't have Black Salt, you can sub for regular salt. It just has that "sulphur" egg taste.