Country Breakfast: Tofu and Veggie Scramble With Home Fries

Country Breakfast: Tofu and Veggie Scramble With Home Fries

Country Breakfast: Tofu and Veggie Scramble With Home Fries

45 minutes

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Details
  • Serving Size:   2
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   13 Points
Cuisine
  • American
  • morning meal
  • brunch
  • breakfast
Comments
Ingredients
  • Tofu and Veggie Scramble
  • 12 ounces box Mori-Nu tofu
  • 1 tablespoon olive oil
  • 1 cup sliced mushrooms
  • 1 cup asparagus, chopped
  • 1/2 cup onions, chopped
  • 1 garlic clove, minced
  • 1 1/2 teaspoons Italian seasonings
  • 1 1/2 teaspoons tumeric
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon crushed black pepper
  • 2 tablespoons water
  • Home Fries
  • 3 inches red potatoes, diced ½ thick
  • 2 teaspoons crushed black pepper
  • 1 1/2 teaspoons salt
  • 2 tablespoons olive oil
Instructions

Tofu and veggie scramble

Press the tofu for 30 minutes prior to cooking. Chop all the veggies and leave ready to begin cooking process.

Using a non-stick skillet, heat olive oil on medium heat.

Add pressed tofu and crumble in large pieces. The tofu will need to cook and dry out a little for 10 to 15 minutes, so meanwhile, add onions and garlic to tofu.

After those 15 minutes, add asparagus and mushroom and all the rest of the spices plus the water. Cook for 5 minutes and serve hot!

Home Fries

Prepare potatoes before starting on tofu scramble.

Preheat oven to 450F and move oven rack to the next to last highest row. Line a small cookie sheet with parchment paper.

Wash and scrub potatoes. Dice them and add to a medium bowl.

Add olive oil, salt and pepper and mix well.

Pour potatoes on cookie sheet and spread evenly.

Bake for 20 minutes and serve while hot.

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