Although I absolutely love sweet breakfasts, as you could probably tell from the copious amounts of acai bowls on my Instagram feed, I also enjoy savory breakfasts! My favorite is tofu scramble, especially when it’s accompanied by sweet potato hash and fresh toasted bread. Since I’m visiting family in Florida at the moment, I haven’t been able to find acai packs so I’ve had to find different breakfasts to eat but I’m certainly not complaining!
Tofu Scramble & Sweet Potato Hash
- 1 package extra firm tofu
- 1 large sweet potato
- 1 cup spinach
- 1/2 cup of mushrooms
- 1/2 cup of white onion
- 1/2 cup of green pepper
- 2 tbsp of tamari
- 2 tbsp of pink himalayan salt
- 2 tbsp garlic powder
- 2 tbsp of black pepper
- Wash and peel your sweet potatoes then cut it into squares. Take a large saucepan and add 1/4 cup of water, 1 tbsp of pink himalayan salt, and 1 tbsp of pepper, turning it on high then add your sweet potato pieces, covering the pot with a lid.
- While the sweet potato pieces are softening, cut your mushrooms, onions, and green peppers into thin pieces then add them into the saucepan, giving them a stir.
- As the vegetables soften, preheat your oven to 425F then remove the tofu from the package and drain it. Take a large bowl and crumble the tofu into egg-sized pieces then add 2 tbsp of tamari, 1 tbsp of pink himalayan salt, and 1 tbsp of pepper.
- Once your vegetables are almost tender, empty the hash onto a baking sheet and place it into the oven for 12 minutes. Take the now empty saucepan and add your tofu and your cup of spinach to it, keeping it on high. Make sure you stir it continuously in order to cook the tofu evenly.
- Once your spinach has wilted, empty your tofu scramble onto your plate and take the veggies out of the oven. Place the vegetables onto your plate with the tofu scramble and you’re ready to eat! I love it with either ketchup or sriracha.
As always, thank you so much for reading!