A delicious and satisfying vegan alternative to scrambled eggs. This protein-packed scramble is seasoned with nutritional yeast and black salt for an authentic eggy flavor, perfect for a hearty breakfast.
Prep10 min
Cook15 min
Servings4
Serving size: 1 serving
192cal
13gprotein
8gcarbs
12g
Ingredients
14 oz Extra-Firm Tofu (One 14-16 oz block, pressed to remove excess water)
2 tbsp Olive Oil
1 medium Onion (finely chopped)
2 cloves Garlic (minced)
1 small Bell Pepper (any color, diced)
3 tbsp Nutritional Yeast
0.5 tsp Turmeric Powder
0.5 tsp Kala Namak (Also known as black salt, for an 'eggy' flavor)
Crispy, pan-fried potatoes with sautéed onions and bell peppers. A classic American diner-style breakfast side dish that's hearty, savory, and perfect alongside eggs and bacon. Ready in under 40 minutes!
Savory, hearty, and perfectly spiced plant-based sausage patties that are surprisingly easy to make at home. They're packed with classic breakfast flavors like sage and fennel, and get a wonderful, meaty texture from TVP and vital wheat gluten. Perfect for a weekend brunch or meal prepping for the week.
Drain the block of tofu. Press it for at least 10 minutes to remove as much water as possible. You can use a tofu press or wrap it in a clean kitchen towel and place a heavy object on top.
In a medium bowl, use your hands or a fork to crumble the pressed tofu into bite-sized pieces, resembling the texture of scrambled eggs.
2
Sauté Aromatics and Vegetables (5-6 minutes)
Heat the olive oil in a large non-stick skillet or pan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Add the minced garlic and diced bell pepper. Cook for another 2-3 minutes, until the pepper is tender-crisp and the garlic is fragrant.
3
Cook the Scramble (5-7 minutes)
Add the crumbled tofu to the skillet with the vegetables.
Sprinkle the nutritional yeast, turmeric powder, kala namak, salt, and black pepper over the tofu.
Stir gently to combine, ensuring the tofu is evenly coated with the spices. Cook for 5-7 minutes, stirring occasionally, allowing the tofu to heat through and develop a slightly firm texture.
4
Finish and Serve (2 minutes)
Pour in the plant-based milk to add a touch of creaminess and stir to combine.
Add the fresh spinach to the pan. Stir until the spinach has just wilted, which should take about 1-2 minutes.
Taste and adjust the seasoning if necessary. Garnish with fresh chives and serve immediately.
327cal
6gprotein
47gcarbs
14gfat
Ingredients
2 lb Russet Potatoes (About 4 medium potatoes)
1 tbsp Salt (For boiling water)
4 tbsp Vegetable Oil (Or another high-smoke point oil like canola or avocado oil)
1 large Yellow Onion (Chopped)
1 medium Green Bell Pepper (Chopped)
1 tsp Paprika (Use sweet or smoked paprika)
0.5 tsp Garlic Powder
0.5 tsp Black Pepper (Freshly ground)
2 tbsp Fresh Parsley (Chopped, for garnish)
Instructions
1
Prepare and Par-boil Potatoes
Peel the potatoes and cut them into uniform 3/4-inch cubes.
Place the cubed potatoes in a large pot and cover with cold water by at least one inch. Add 1 tablespoon of salt.
Bring to a rolling boil over high heat, then immediately reduce the heat to a simmer. Cook for 10-12 minutes until they are just fork-tender but still hold their shape.
Drain the potatoes thoroughly in a colander. Let them sit for 5-10 minutes to allow excess steam and moisture to evaporate. This step is crucial for crispy results.
2
Sauté Onions and Peppers
While the potatoes are drying, heat the vegetable oil in a large 12-inch cast-iron skillet or heavy-bottomed pan over medium-high heat until it shimmers.
Add the chopped onion and green bell pepper. Sauté for 5-7 minutes, stirring occasionally, until they soften and begin to brown at the edges.
Remove the onions and peppers from the skillet with a slotted spoon and set them aside on a plate.
3
Fry the Potatoes
Add the dried, par-boiled potatoes to the hot skillet, ensuring they are in a single layer. Do not overcrowd the pan; work in batches if necessary.
2 tbsp Soy Sauce (or tamari for gluten-free option)
1 tbsp Maple Syrup
1.5 tsp Rubbed Sage
1 tsp Dried Thyme
1 tsp Fennel Seeds (lightly crushed)
1 tsp Smoked Paprika
0.5 tsp Black Pepper (freshly ground)
0.25 tsp Red Pepper Flakes (optional)
0.5 tsp Salt (adjust to taste)
2 tbsp Vegetable Oil (for frying)
Instructions
1
Rehydrate TVP and Prepare Flax Egg
In a medium bowl, combine the textured vegetable protein (TVP) with the hot vegetable broth. Stir well and set aside for 10 minutes to allow the TVP to fully absorb the liquid and soften.
In a separate small bowl, whisk together the ground flaxseed and 3 tablespoons of water. Let this mixture sit for 5-10 minutes until it forms a thick, gel-like consistency. This will act as your binder.
2
Combine Wet and Dry Ingredients
To the bowl with the rehydrated TVP, add the prepared flax egg, soy sauce, maple syrup, rubbed sage, dried thyme, crushed fennel seeds, smoked paprika, black pepper, red pepper flakes (if using), and salt.
Mix thoroughly with a spoon or spatula until all the seasonings are evenly distributed throughout the TVP mixture.
3
Incorporate Gluten and Form Patties
Sprinkle the vital wheat gluten over the mixture. Use your hands to gently knead the mixture for about 30-60 seconds, just until the gluten is incorporated and the mixture holds together. Do not overmix, as this can result in tough patties.
Let the mixture rest for 5 minutes. This allows the gluten to activate and makes the patties easier to form.
Divide the mixture into 8 equal portions. Roll each portion into a ball, then flatten into a patty about 1/2-inch (1.25 cm) thick.
Let the potatoes cook undisturbed for 4-5 minutes to develop a deep golden-brown crust on one side.
Flip the potatoes and continue to cook for another 10-12 minutes, turning them only every few minutes, until they are crispy and browned on all sides.
4
Combine, Season, and Serve
Return the cooked onions and peppers to the skillet with the potatoes.
Sprinkle the paprika, garlic powder, 1 teaspoon of salt, and black pepper over everything.
Gently toss to combine and cook for one more minute to meld the flavors.
Remove from heat, garnish with fresh parsley, and serve immediately.
4
Pan-Fry the Patties
Heat the vegetable oil in a large non-stick skillet or cast-iron pan over medium heat. The oil should shimmer slightly when hot.
Carefully place the patties in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
Fry for 4-5 minutes per side, until they are deeply golden brown, crispy on the outside, and firm to the touch.
Transfer the cooked patties to a plate lined with a paper towel to absorb any excess oil.
5
Serve and Enjoy
Serve the vegan sausage patties immediately while warm. They are excellent in breakfast sandwiches, alongside tofu scramble, or with pancakes and maple syrup.
