Plant-Based Breakfast Platter

Plant-Based Breakfast Platter of oven-roasted potatoes, sautéed vegetables, and tofu scramble served with toast makes for one hearty way to start the day. Try subbing out the vegetables for additional seasonal greens or roots. For a vegetarian option, try serving with a fried egg or substitute the tofu for scrambled eggs.

Ingredients

Serves: 2-3 Time: 35 minutes

Plant-Based Breakfast Platter

Roasted Potatoes

• 6-7 small red potatoes
• 2 Tbs olive oil
• Dash of salt and pepper

Sautéed Vegetables

• 1/2 yellow onion, diced
• 1/2 bell pepper, diced
• 1 small yellow squash or zucchini, diced
• Salt & black pepper to taste
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1 tsp paprika
• Olive oil for cooking

Tofu Scramble

• 1/2 extra firm tofu block, drained & crumbled
• 2 Tbs soy sauce
• 1/2 Tbs olive oil
• 3 Tbs nutritional yeast
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp black pepper

Side & Toppings

• Toast
• Avocado slices
• Nutritional yeast or vegan cheese
• Chopped scallions
• Hot sauce

Directions

1. Preheat the oven to 400ºF and prepare your potatoes.
2. Cut the potatoes into 1/4 inch thick slices, toss in a bowl with a dash of olive oil, salt, and pepper.
3. Spread the potatoes out onto a tray and roast for about 20 minutes.
4. Meanwhile, prepare your veggie sautée by chopping the onions, bell pepper, and squash.
5. Drain and crumble the tofu into a bowl and mix with the remaining tofu ingredients.
6. Begin heating skillets to cook your vegetables and tofu separately.
7. Once the skillets or pans are hot, add enough oil to lightly coat the pan and cook the vegetables.
8. Spread the tofu evenly out onto the other pan and allow it to sit for 3-4 minutes on medium heat before flipping. Repeat this process until the tofu is lightly browned and firm. Remove from heat once done.
9. Sautée the vegetables on medium heat until the onions are translucent and the veggies are tender. Season lightly with a dash of salt and pepper, garlic powder, paprika, and thyme. Use a dash of apple cider vinegar to deglaze the pan.
10. Flip the potatoes about half-way through roasting. If desired, you may top the potatoes with a non-dairy cheese towards the last few minutes of cooking. Cook until they are lightly crisp and evenly roasted.
11. Serve the potatoes, tofu, and veggies together, along with a side of toast. Top with optional toppings if desired and enjoy!

NUTRITION INFORMATION

Nutrition Disclaimer

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