Saturday, April 6, 2013

Italian Scramble with Breakfast Potatoes

Tofu scramble is a perfect breakfast meal for any day of the week. Completely tailored to your liking, put in whatever you want! My go-to scramble usually includes black beans, salsa and avocado but today I decided to mix it up a little. A simple blend of dried herbs will really boost up the flavor quickly to transfer a simple scramble into a flavorful plate of food for pennies on the dollar.

One Year Ago Today Eggless Tofu Salad with Grilled Avocados and Baked BBQ Chips

Two Years Ago Today Breakfast Bruschetta with Avocado Poblano Scramble

Roasted red bell peppers, swiss chard, garlic and rosemary come together in this simple and easy breakfast scramble served with herbed baby potatoes.

Italian Scramble
serves 3
1 red bell pepper
2 tbl plus 1 tsp olive oil
1/2 red onion, small dice
3 garlic cloves, minced
1 bunch red chard, leaves roughly chopped
1lb extra firm tofu, drained and pressed
1 tbl dried rosemary
1 tsp salt
1 tsp black pepper
1/2 tsp red pepper flakes
3 tbl vegan sour cream, optional

Drizzle 1 tsp of olive oil over the whole bell pepper. Place under the broiler or directly on top of a flame until the skin is soft and charred. Place the pepper in a paper or plastic ziplock bag and let the pepper sweat for 10 minutes. Remove most of the charred skin and roughly chop the pepper.
Sweat the onion and garlic in the remaining 2 tbl of olive oil until soft and fragrant, 7 minutes. Add the red bell pepper and chard and cook until the chard has wilted.
Crumble in the tofu and season with rosemary, salt, black pepper and red pepper flakes. Saute the scramble for 15 minutes until the tofu is slightly browned. Taste and season to taste. Stir in the sour cream right before serving.

Breakfast Potatoes
serves 3
2 cups of halved baby potatoes
2 tbl extra virgin olive oil
2 tbl nutritional yeast
1 tbl dried basil
1 tsp dried thyme
1 tsp pepper
1 tsp ground garlic
1/2 tsp red pepper flakes
1/2 tsp salt

Preheat the oven to 425.
Toss the potatoes with olive oil and all of the spices. Roast in an even layer on a baking sheet for 25 minutes, turning once, until the potatoes are fork tender and crispy.

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