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 is fun for us 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
Basic Tofu Scramble
1 container extra firm tofu, drained and rinsed
1 small yellow onion, chopped (approximately 1 cup)
2 green onions, white and green parts divided
½ tsp turmeric
¼ - ½ tsp salt (depending on personal tastes)
¼ tsp pepper
Optional add ins
Nutritional Yeast to taste -- Optional. I didn't have any today but add sometimes for additional flavor
½ cup -1 cup chopped bell pepper
½ cup diced carrots
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 white parts green onion. Saute until translucent and tender, approx 10 minutes. (NOTE: if adding any additional veggies, add them after sauting the onions for about 5 minutes, then cook all the vegetables an additional 7-10 minutes or until tender)
Unwrap tofu, and with a fork or your hands crumble tofu into bite size pieces and add tofu directly to the pan with the onions. Stir to combine.
Add turmeric, salt and pepper and mix well. Everything will turn yellow! (add nutritional yeast now if using)
Sauté approximately 5-7 minutes or until tofu is heated through. Taste and adjust to tastes as needed.
Remove from heat, top with green part of green onion when serving. Set aside.
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. Set aside.
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. Set aside.
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