A simple and delicious plant-based meal any time of day
Savory and Satisfying!
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 & turmeric, sautéed spinach, sautéed mushrooms, roasted potatoes and roasted tomatoes. My son opted for eggs and bacon with his veggies & potatoes. Either way, it was delicious!
Breakfast inspo for anytime! Scrambled Tofu with onions and turmeric, sautéed spinach, sautéed mushrooms, roasted potatoes and roasted tomatoes. Simple, Savory and Delicious!
Author: Healthy Gluten-Free Family
Recipe type: Breakfast, Dinner, Veggies
Cuisine: Gluten-free, Vegan
1 container extra firm tofu, drained and rinsed
1 small onion, chopped
½ tsp turmeric
¼ - ½ tsp salt (depending on personal tastes)
¼ tsp pepper
Nutritional Yeast to taste -- Optional. I didn't have any today but add sometimes for additional flavor
1 5oz container fresh baby spinach
1 container cherry tomatoes
1 8oz container sliced mushrooms
1 bag of petite potatoes, any color or mixed
2-3 tablespoons Olive Oil
4-6 garlic cloves, minced & divided
Kosher Salt to taste
Pepper to taste
Fresh Rosemary, 1-2 tablespoons, optional for potatoes
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 medium skillet, heat 1 tablespoon olive oil over medium heat. Add 2-3 minced garlic cloves and saute 30 seconds, until just fragrant. Add mushrooms and saute 7-10 minutes until tender. Season with salt & pepper to taste.
In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add 2-3 minced garlic cloves and saute 30 seconds, until just fragrant. Add spinach and saute 2-4 minutes until wilted. Season with salt & pepper to taste.
Gently toss tomatoes in a touch of olive oil
Roast in a preheated 400 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.
Place in a single layer on a baking sheet. Sprinkle with salt and rosemary, if using.
Bake in a preheated 425 degree oven for approximately 25-30 minutes or until the edges are crisp and golden