Vegan Breakfast Scramble
This delicious vegan scramble recipe is the perfect option for a filling, nutritious, and satisfying breakfast. Filled with potatoes, peppers, onions, mushrooms, and spinach, it’s the ideal way to begin your day! For Easter brunch, I decided to prepare a dish that would be enjoyed by all those in attendance, vegan and non-vegans alike. The reaction was better than I expected. My sister-in-law said “I want some of the scramble to take home. It’s really good.” Even my persnickety brother-in-law loved it! Enjoy…
Ingredients
1/4 cup vegan butter, Earth Balance or Miyoko’s
4 potatoes, Yukon or russet
1/2 red pepper
1/2 green pepper
1/2 yellow pepper
1/2 orange pepper
1/2 sweet onion
1/2 cup baby bella mushrooms
1 tsp. pepper
1/4 tsp. salt
1 1/2 tsp. Italian seasoning
1 tsp. garlic powder
1/2 lb. vegan sausage, optional
1 block extra firm tofu
1/2 tsp. black pepper
1/4 tsp. turmeric
2 Tbsp. maple syrup
Directions
Cut potatoes into small cubes of equal sizes. Soak in cold water for 30 minutes to remove starches. While potatoes are soaking, cut up peppers, onions, and mushrooms into equally diced sizes.
Drain the potatoes and pat dry with a towel. Over medium heat, melt butter in a large enough skillet to hold all ingredients. Add the potatoes in a single layer. Watch carefully so potatoes do not stick. Add more butter if necessary. Cook for 2 minutes; flip and continue to cook another 2 minutes. Continue this process for a total of 10 minutes or 5 flips.
Reduce heat to medium low. Add peppers and onions. Stir to combine. If adding sausage, crumble pieces and gently stirring to combine all ingredients. Sautee for 4 minutes.
Whisk together all seasonings (salt, pepper, Italian seasoning, and garlic powder) in a small bowl. Add to skillet with veggies. Slide the veggie mixture to one side of the pan. Add the crumbled tofu to the other half and stir in the turmeric and pepper. Scramble together until all the tofu is yellow in color, then mix both sides together.
Add in the spinach and mushrooms and cook for 2 minutes. Drizzle maple syrup over the mixture and continue cooking until spinach has wilted and mushrooms are soft.