What’s for Breakfast?

Tofu Scramble, Roasted Garlic Potatoes with Coconut Bacon Bits, Steamed Kale, and a slice of Vital Wheat Gluten Oat Bread – is what’s for breakfast!

Making this meal was so much fun, filling, and absolutely delicious! The featured food of this meal is actually the Tofu Scramble. As for the sides, I recently posted the recipes for both the Coconut Bacon Bits, and the Vital Wheat Gluten Oat Bread. Before we get started with this meal, I recommend that you read through the entire post, then visit the posts featuring the other two recipes mentioned, as you’ll want to make them ahead of time.

Tofu can actually be an amazing meatless, protein. If cooked and season right, you can use tofu to mock most any traditional animal-protein like food. It’s amazing! One of the things I recently learned about making scrambled tofu, is the importance of using black salt, opposed to just regular sea salt. Black salt is preferred for creating eggless dishes in vegan cuisine, due to sulfurous aroma which is common with cooked eggs. If you don’t have black salt, don’t fret, pink salt, and sea salt work just as well for flavor. It’s just, if you get the chance, black salt can really pick-up the “egg” flavor quite a bit. The other seasoning that you’ll want to use for scrambled tofu is Turmeric. Not only is Turmeric known for its medicinal qualities, and for use in curries, the yellow coloring is perfect for bringing out the “egg yolk” like appearance of the scrambled tofu. The recipe for tofu scramble is quite easy, and quick to make.

For the Roasted Garlic Potatoes with Coconut Bacon Bits, make sure prepared Coconut Bacon Bits are available, as this adds that extra flavor and crunch to the potatoes. I used mini potatoes for this recipe. Although, fingerling or even regular russet or red potatoes will work fine for this too. Just make sure to cut the potatoes into small bite-size pieces, and leave the skin on. Jarred or fresh organic minced garlic is best for these potatoes too.

As for the steamed kale, I actually had some fresh kale that I had chopped and frozen so it wouldn’t go bad. Fresh, frozen, or pre-frozen all work great for this. In fact, these greens can be cooked in the same pan that the tofu was made in. Don’t over cook either. The idea is to wilt or steam enough to breakdown the kale and make it more digestible, and less bitter. Don’t over season either. Kale is quite delicious on it’s own. I seasoned my kale with some sea salt, and that’s it!

Now that I’ve shared some of my tips for this amazing breakfast, lets get cooking! Here are the recipes:

TOFU SCRAMBLE (Scrambled Tofu)

Ingredients:

• 7-oz Firm tofu (drained, and patted dry)
• 1 T Nutritional yeast
• 1/4 cup Plant-based milk (unsweetened)
• 1/4 tsp Turmeric
• 1/4 tsp Old Bay Seasoning
• 1/4 tsp Garlic salt
• 1/4 tsp Onion powder
• 1/2 tsp dried parsley (optional)
• 1 tsp spicy brown mustard (prepared)
• Black salt (or sea salt), and black pepper (to taste)
• 1/2 T avocado oil, or vegan butter (to grease pan)

How to prepare:

• Heat oil or vegan butter in a large skillet or non-stick pan over medium heat.
• While pan is heating, add tofu into a mixing bowl, and mash it with a fork, leaving different sizes and textures like scrambled eggs.
• Add remaining ingredients to the mixing bowl, and mix well with the tofu. Make sure not to over mix, as you want to keep the textures and appearance like scrambled eggs.
• Add mixture to the heated pan, and stir and fluff occasionally while cooking. Taste eggless mixture for flavor, and heat. Add any additional seasoning, and continue cooking till it’s reached the right temperature – not too hot, but not cold either. Ready to serve.

ROASTED GARLIC POTATOES WITH COCONUT BACON BITS

Ingredients:

• 12-oz chopped mini potatoes (or other variety of potato)
• 1/4 cup avocado oil (olive oil is fine too)
• 3-4 T minced garlic
• 1/2 T dried parsley
• 1/4 tsp Old Bay Seasoning
• 1/4 tsp Garlic salt
• 1/4 tsp Onion powder
• Sea salt to taste
• 1/2 cup Coconut Bacon Bits (more if desired)

How to prepare:

• Preheat oven to 350 degrees Fahrenheit.
• Line cookie sheet with parchment paper, and set aside.
• In a large bowl combine chopped potatoes, avocado oil, minced garlic, and seasoning, and mix well. Fold in the prepared Coconut Bacon Bits.
• Evenly spread potato mixture over the lined cookie sheet, Place in the oven for about 30 minutes or longer, depending upon the type of potatoes being used. Occasionally mix the potatoes and spread evenly during cooking.
• Taste potatoes to see if tender. If so, remove from oven. The potatoes are ready to serve.

Plating the Meal:

While preparing the scrambled tofu, and roasted potatoes; or after scrambled tofu is made, quickly steam the kale. Toast a slice of the Vital Wheat Gluten Oat Bread in a toaster oven (preferably), and spread some vegan butter over top. I prefer Miyoko’s Vegan Oat Milk Spread. This is my all-time favorite!

Once everything is cooked and ready to serve, place a heaping serving of each onto a plate, along with the toasted slice of bread. Ready to eat! Yum-yum! I truly hope you try this meal, and that you enjoy making it and eating it as much as I did. I’ll be doing this again real soon!

Till next time, Peace!