My favourite big, easy, vegan breakfast! I could eat this every day!
Prep time: 3 min
Cooking time: 20 min
Serves 2-3
Ingredients:
1 block firm tofu
6 baby potatoes
2 tomatoes
1 avocado
1 onion
6 white button mushrooms
1 lemon
2 cups of fresh spinach
2 veggie stock cubes
1 tbsp unflavoured coconut yogurt
Nutritional yeast
Rosemary
Thyme
Turmeric
Tahine
Garlic powder
Salt
Pepper
Recipe:
1. Chop potatoes in half and put in pot of boiling water for approx 10 min, or until cooked through. Once soft in the centre, cook in a pan with garlic powder, rosemary, tahine, nutritional yeast and salt until golden brown and crispy.
2. Dice onion and place in a pan. Sauté until translucent. Add desired amounts of turmeric, nutritional yeast, garlic powder, thyme, salt, and pepper. Add veggie stock cube, a splash of water, and mix until stock is dispersed evenly throughout onions. Crumble in the tofu and mix everything together. Cook for about 6 min, until firm.
3. Put spinach, garlic powder, and water in a small pan. Cook until spinach is soft and wilted.
4. In a seperate pan, slice tomatoes in half, add desired seasonings, and place face down on a pan until crispy. Flip to crisp the outer skin.
5. Slice mushrooms, and put in a pan with 1 stock cube and a splash of water. Once simmering, add coconut yogurt until mushrooms are cooked through and creamy.
6. To serve, place everything onto a plate, and serve with half an avocado. Top with salt, pepper, and a squeeze of lemon juice.