crispy potatoes, scrambled tofu eggs, sliced portobello steaks on a white plate next to a small cup of fresh fruit.
Breakfast, Dinner, Tofu

Vegan Breakfast

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This homestyle vegan breakfast is bursting with flavor. Packed with crispy potatoes, peppers, mushroom steak and protein rich tofu eggs, you will want to add this to your recipe arsenal. Did somebody say ‘Breakfast for Dinner’!? Yes please!!!

Crispy potatoes, scrambled tofu eggs and sliced portobello steaks on a white plate next to a small cup of fresh fruit.

Let’s make a vegan breakfast!

To make this quick and easy breakfast you will want to do some prep work so it will all come together smoothly. Let me break this down for you:

3 large portobello mushrooms with stems removed
Portobello mushrooms stems removed.
  • To begin with, Pre-heat the oven to 425 F.
  • Then get the portobello mushrooms in the marinade. Remove stems and gently remove some of the gills. This does not have to be perfect, just a quick scrape with a spoon.
  • Toss together all the marinade ingredients. Add the mushrooms to the mixture in a ziplock bag or in a shallow dish. You can set this in the fridge. You can do this step ahead of time and let the mushrooms marinate for up to 12 hours.
  • Cut the potatoes into one inch chunks and dice the peppers and onions. Toss together in a bowl with the olive oil and salt and pepper. Place on a parchment paper lined cookie sheet and pop into the oven for 30 minutes. Keep a timer to remind to stir/turn halfway through.
  • Next, I personally like to pre-measure the dry seasonings for the tofu eggs, since they cook so fast, I like to have them ready to be put in.
  • Once you have flipped the potatoes at the halfway point, let’t get the mushroom and eggs cooked.
  • Take the mushrooms out of the marinade. Heat a well oiled skillet over medium high heat. Cook the mushrooms for 4 minutes each side. Remove from heat.
  • For the tofu, drain the tofu, there is not need to squeeze these dry, the heat from the skillet will cook off any excess water. Using your hands, crumble the tofu into a well oiled skillet over medium heat. Cook for 2 minutes, then add the dry seasoning, mix to combine break down the tofu if needed. Add the plant based mile and continue to cook for another 2 minutes and set aside.
  • At this time the potatoes should be done, if you need them a little crispier, turn the oven to a high broil and broil for up to 5 minutes watching carefully! You certainly do not want to burn these!
  • Finally this vegan breakfast is ready to be plated and devoured! Serve with some fresh fruit, toast, tortillas, also you can top with salsa, hot sauce, vegan sour cream and chives.
Roasted baby potatoes with peppers and onion
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crispy potatoes, scrambled tofu eggs, sliced portobello steaks on a white plate next to a small cup of fresh fruit.

Vegan Breakfast


  • Author: Candice
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x

Description

This homestyle vegan breakfast is bursting with flavor. Packed with crispy potatoes, peppers, mushroom steak and protein rich tofu eggs, you will want to add this to your recipe arsenal. Did somebody say ‘Breakfast for Dinner’!? Yes please!!!


Scale

Ingredients

For the Portobello Steaks

4 large portobello mushrooms

3 TBSP balsamic vinegar

3 TBSP vegan worcestershire sauce

2 TBSP olive oil

2 cloves garlic, minced

1 tsp onion powder

For the Breakfast Potatoes

2 lbs baby red potatoes, this was about 7 potatoes for me

1 green bell pepper

1 white or yellow onion

1 1/2 TBSP olive oil

1/2 tsp salt, or to taste

1/2 tsp pepper, or to taste

1/2 tsp garlic powder, optional

For the Tofu Eggs

1 block of firm or extra firm tofu

1 TBSP nutritional yeast

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp turmeric

2 TBSP plant based milk

oil spray to coat the skillet well

pepper to taste


Instructions

  • Pre-heat the oven to 425 F.
  • Prep the mushrooms: remove stems and gently remove some of the gills. This does not have to be perfect, just a quick scrape with a spoon.
  • Toss together all the marinade ingredients. Add the mushrooms to the mixture in a ziplock bag or in a shallow dish. Set this in the fridge.
  • Cut the potatoes into one inch chunks and dice the peppers and onions. Toss together in a bowl with the olive oil and salt and pepper. Place on a parchment paper lined cookie sheet and pop into the oven for 30 minutes, turning halfway through.
  • Next, pre-measure the dry seasonings for the tofu eggs and set aside.
  • Once you have flipped the potatoes at the halfway point, let’t get the mushroom and eggs cooked.
  • Take the mushrooms out of the marinade. Heat a well oiled skillet over medium high heat. Cook the mushrooms for 4 minutes each side. Remove the pan from heat.
  • For the tofu, drain the tofu, there is not need to squeeze these dry, the heat from the skillet will cook off any excess water. Using your hands, crumble the tofu into a well oiled skillet over medium heat. Cook for 2 minutes, then add the dry seasoning, mix to combine break down the tofu if needed. Add the plant based mile and continue to cook for another 2 minutes or until all liquid has cooked off and remove pan from heat.
  • Lastly, the potatoes should be done, if you need them a little crispier, turn the oven to a high broil and broil for up to 5 minutes watching carefully.
  • Plate, serve and enjoy!

Notes

This recipe call for turmeric for the tofu eggs.  If you do not have any turmeric and don’t want to buy an entire bottle for 1/4 teaspoon, you can simply omit.  The tofu eggs will not have the golden egg color, they will remain white.  

Feel free so spice the seasonings up with some cayenne pepper or chili powder.  This can be added to any of the above recipes.

Please remember to PIN this recipe for future reference! 

  • Category: breakfast
  • Method: easy
  • Cuisine: vegan

Keywords: vegan breakfast, mushroom steaks, tofu eggs, vegan comfort food

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