This homemade vegan breakfast is packed with flavor. Filled with crispy potatoes, bell peppers, mushroom steak, and protein-packed tofu roe, you’ll want to add this to your recipe arsenal. Did someone say, “Breakfast for dinner?” Yes please!
Preparation:
To cook:
Level: Easy
Serves: 4
Ingredients
- 4 Large Portobello Mushrooms
- FOR THE MARINADE:
- 3 tablespoons Balsamic vinegar
- 3 tablespoons Vegan Worcestershire Sauce
- 2 tablespoons Olive oil
- 2 cloves minced garlic
- 1 teaspoon onion powder
- FOR THE HASH:
- 2 books Small red potatoes
- 1 Green pepper
- 1 yellow onion
- 1-½ tbsp Olive oil
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- ½ teaspoon garlic powder
- FOR THE TOFU EGGS:
- 1 tbsp nutritional yeast
- ½ teaspoon Salt
- ½ teaspoon garlic powder
- ¼ teaspoons Turmeric
- Salt and pepper to taste
- 1 block (Size 14 oz) Firm Tofu
- 2 tablespoons Vegetable Milk
Preparation
Preheat the oven to 425ºF.
Prepare the mushrooms. Remove the stems and carefully remove some gills. It doesn’t have to be perfect, just a quick scrape with a spoon.
Mix all the marinade ingredients. Add the mushrooms to the mixture in a resealable bag or shallow dish. Put that in the fridge.
Cut the potatoes into 1-inch pieces and dice the peppers and onions. Mix in a bowl with olive oil, salt and pepper and garlic powder. Place on a baking sheet lined with parchment paper and bake for 30 minutes, turning halfway through.
Pre-measure the dry seasonings for the tofu eggs and set aside. Once you’ve turned the potatoes halfway, leave the mushrooms and eggs uncooked.
Remove the mushrooms from the marinade. Heat a well-oiled skillet over medium-high heat. Cook the mushrooms for 4 minutes on each side. Remove the pan from the fire.
For the tofu, drain the tofu – no need to wring them out, the heat from the pan 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 seasonings. Stir to combine and break up the tofu if necessary. Add the vegetable milk and continue cooking for another 2 minutes or until all the liquid is cooked. Remove the saucepan from the heat.
Potatoes must be cooked. If you need them a little crispier, turn the oven to high broil and broil for up to 5 minutes, watching carefully.
Dress it all up, serve and enjoy!
