Savory and satisfying!
Scrambling it up! Breaking the routine and having Breakfast for Dinner.
I love seeing all the gorgeous savory breakfasts in my feed each day but with our morning routine (translation: we wake up with just enough time to eat and get to school) such a breakfast just isn’t happening. So it was fun to make it for dinner.
My plate is tofu scramble with onions and turmeric, sautéed spinach with red onions & sundried tomatoes, roast tomatoes and rosemary roast potatoes. My son opted for eggs and bacon with his veggies & potatoes.
Hope everyone had a great day!
Scroll down to see the recipe.
Scrambling it up!
Scrambling it up!
Healthy Gluten-Free Family
Breakfast, Dinner, Veggies
Gluten-free, Vegan 1 container extra firm tofu, drained and rinsed (I only had firm tofu today and it still worked well) 1 small onion, chopped ½ tsp turmeric ¼ - ½ tsp salt (depending on personal tastes) ¼ tsp pepper Nutritional Yeast to taste -- I didn't have any today but add sometimes for additional flavor ½-1 small red onion, chopped Sundried tomatoes in oil, approximately 10 chopped 1 5oz container baby spinach 1 container cherry tomatoes Olive oil or Avocado oil to coat 1 bag of petit potatoes, any color or mixed Olive Oil to coat Kosher Salt to taste Rosemary to taste
Pat dry tofu and cover in an absorbent towel or many paper towels then cover with a heavy pan and let sit for approx 15 minutes to release water. In a large saucepan, heat oil, then add onions and saute until translucent and tender, approx 10 minutes. Unwrap tofu, and with a fork or your hands crumble tofu into bite size pieces Add tofu to the onions Add turmeric, salt and pepper and mix well. Everything will turn yellow! Sauté approximately 7-10 minutes or until tofu just starts to brown In a large skillet over medium heat, add 1-2 tbsp of oil from the sundried tomato jar. Add red onion and saute 5 minutes or until tender. Add spinach (it seems like a lot but quickly reduces once it starts to wilt) and cover for 1-2 minutes stirring occasionally, until wilted. Gently toss tomatoes in a touch of olive oil Roast in a preheated 425 degree over for 10-15 minutes or until tomatoes are soft and skin is starting to peel back Cut Potatoes in half or quarters, depending on preference Toss potatoes in olive oil, salt and rosemary until evenly coated Place in a single layer on a baking sheet Bake in a preheated 425 degree oven for approximately 25 minutes or until the edges are crisp and golden