Here's a simple step-by-step breakfast option for those (like myself) who prefer savory breakfast over sweet. Don't get me wrong, I love my overnight oats, granola, pumpkin bread, millet porridge, smoothies, pancakes, and waffles, BUT 99% of the time I prefer a savory breakfast. Here's a simple plant-based option for a balanced, satisfying breakfast in 3 easy steps, with 3 basic ingredients (other than oils and spices).
THIS LOOKS JUST LIKE SCRAMBLED EGGS, RIGHT?! I used soft organic tofu, when I normally use firm or extra firm. Honestly, both are good. I prefer the firm tofu when making a veggie scramble, as it holds up when being tossed around with broccoli and other veggies. This soft tofu is more fragile and does really well on it's own, looking like scrambled eggs. Of course I still needed veggies, which is why I decided to throw kale in the oven at the last minute.
Alright, here are the 3 easy steps:
Step 1: POTATOES: Scrub and dice potatoes (I had white, red, and sweet). Toss with a tiny bit of avocado oil and spices of choice (I used sea salt, paprika, garlic and onion powders) and spread on a baking sheet lined with parchment paper. Roast at 400°F.
Step 2: TOFU: Wrap the plain tofu in a paper or tea towel. Set it on top of another towel and gently press out moisture by placing a flat heavy item on top for several minutes. Then heat a medium pan with a little optional coconut oil and cook until warm, breaking it up with your spatula. Season with garlic, salt, pepper, turmeric (for color), and nutritional yeast. Once it's all combined and looks like scrambled eggs, turn heat to low just to keep warm while the potatoes and kale are finishing.
Step 3: KALE: Massage a few handfuls of chopped kale with a little avocado oil, salt, and nutritional yeast. When the potatoes are starting to crisp up and are almost ready, add the kale to one side of the pan, pushing the potatoes aside. Roast for about 5 more minutes; you may need to toss the kale around as it starts to crisp up.
-Notice how I didn't give you a recipe with exact amounts? I normally will, but this is just so simple that you can use as much as you want of each ingredient, and taste your way to the right amounts of seasonings. I am a big advocate of people using their intuition in the kitchen... play around with spices, try the food as you go along, and follow your taste buds :) Likewise, I could tell you exactly how big to cut the potatoes into cubes, or how long to roast the kale, but I think you should cut them however you like to eat them, and just pay attention to them so that they roast until they're perfect - whether you like them soft or crispy.
-Why coconut and olive oil? These are my two favorite oils for cooking, as they have a high heat tolerance. A lot of people cook with olive oil, but olive oil is actually best raw, used for salad dressings. Coconut and avocado oil each have a much higher smoke point, and are therefore better suited for cooking with.
-Nutritional yeast - Sounds gross, right? Well, it also looks like fish food flakes. BUT it's the greatest thing you might ever add to your pantry staples! It tastes delicious (almost cheesy) and is amazing sprinkled on, ummm everything (salads, pizza, soup, popcorn, etc.). Here's a link to learn more about it via Dr. Axe.
EAT MORE PLANTS: Bottom line - whether it's eggs or tofu, potatoes or carrots, kale or broccoli... just get veggies on your plate and eat more plants!!
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