One common misconception that I encountered when I went vegan is that people think vegans starve and never get enough nutrients from plants. What I’ve actually discovered is that I always feel satisfied from meals and never over-full or sick which is how I often felt eating meat and dairy. Today I’m sharing a hearty breakfast bowl with lots of protein and veggies that is sure to fill you up. The base is a delicious potato hash, topped with tofu scramble and fresh veggies. I used green pepper, tomato, and green onion but you could certainly play around with this. I’ve also used mushroom, zucchini, and red pepper in the past so feel free to make it your own!
1 tbsp Olive oil
3 white potatoes
1 tsp Garlic powder
Basil and oregano to taste
Start your base first as it’ll take the longest. Just throw the potatoes in a pan with olive oil, garlic powder, basil, and oregano. Let cook for about twenty minutes, stirring occasionally while you prep the other ingredients
1 tsp of olive oil
Half a block of extra firm tofu
½ tsp of garlic powder
½ tsp of turmeric
salt and pepper to taste
There are several ways to do tofu scramble. This is the simplest version I’ve found and it tastes awesome. The turmeric gives it that beautiful yellow egg colour. Sautee in a small pan with oil and seasoning for about five minutes.
Diced green pepper
Chopped green onion
Amounts may vary on the topping depending on if you want a lot of veggies or not. I used a full tomato and half of a green pepper for two servings.
For a little extra flavour, I often add a spicy mayo sauce or avocado dressing. This morning I just combined 1-part vegan mayo and 1-part Dijon mustard which added a tangy zip to the dish.
Although there are technically three parts to the dish, it is super easy to whip up and doesn’t take any longer than thirty minutes start to finish. I hope you enjoy. Let me know in the comments below if you tried it and what you think!