Loaded Vegan Brunch with Tofu Scramble
Ingredients
Tofu scramble
- 1/2 block of extra firm tofu
- coconut oil
- nutritional yeast
- turmeric
- salt and pepper
- garlic powder
- onion powder
Breakfast potatoes
- 2 red potatoes
- 1 small white onion
- olive oil
- salt and pepper
- garlic powder
- Italian seasoning
Cashew sour cream
- 1 cup cashews
- 1/2 cup water
- 1/4 cup lemon juice
- 1 tsp nutritional yeast
- 1 tsp salt
Fresh salsa
- 2 vine tomatoes
- 1/4 cup red onion
- 1 tsp olive oil
- 2 garlic cloves minced
- 1 tsp salt
Assembly components
- spinach
- avocado
- hot sauce
Preparation
For Tofu Scramble: Crumble tofu into a pan with coconut oil, ensure even coating, and cook on medium heat. Add spices and cook until slightly crispy.
For Breakfast Potatoes: Wash and cut potatoes into bite-sized pieces. Mix with oil, chopped onion, and seasonings in a bowl, then place on a baking tray and cook for 25 minutes at 450F.
For Cashew Sour Cream: Blend cashews, water, lemon juice, nutritional yeast, and salt until smooth, adding small amounts of water as needed. Soak cashews beforehand if not using a high-speed blender.
For Fresh Salsa: Finely chop tomatoes, red onion, and garlic, then mix all ingredients together in a bowl.
Assemble the plate: Start with a layer of spinach, add most of the potatoes, top with tofu scramble and more potatoes, drizzle with sour cream and fresh salsa, add hot sauce, and finish with avocado slices.
