Didn t like it rate this a 3. Spicy vegan tofu scramble and olive oil roasted potatoes with herbes de provence rate this recipe your rating rate this a 1. This spicy tofu is made using a super easy 3 ingredient sauce made with sriracha which adds the most deliciously kaleidoscopic spicy flavour tamari or soy sauce for saltiness and umami and agave syrup which adds the perfect amount of sticky sweetness to offset the heat. Tofu scramble with veggies and roasted potatoes the vegan breakfast of champions. I really like the way you laid it out so that i could chop as i went along instead of having to prep everything ahead of time.

Sauteed onion mushroom broccoli red pepper spinach and tomatoes mixed with crumbled extra firm tofu and roasted potatoes on the side. This is one of my favorite dishes to have for breakfast or really anytime. On a recent trip to florida i had the most delicious tofu scramble with roasted potatoes and i wanted to try an oil free less salty version at home. Add a couple pinches of salt and bring to a boil. In a large skillet add the.

Simmer until the potatoes are just done. Sriracha is a type of hot sauce made from chilli paste vinegar garlic sugar and salt. Add a block of silken tofu and break it into small pieces with a fork. In a large skillet heat another 1 tbsp olive oil over medium high heat. Chop all your veggies and drain the tofu.

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Bring to a boil then reduce the heat to medium and simmer 3 minutes. Liked it rate this a 5. Spread out the potatoes on a sheet tray lined with parchment paper. Heat up another tablespoon of oil or half a tablespoon if have some oil left in the pan and fry spring onions and chilli slices on low medium heat until softened. Once the oil is hot add the pressed tofu steaks.

The savory filling is scooped into warm corn tortillas and topped with creamy avocado mash and tangy hot sauce. Pour out all but about 1 tablespoon of the water. Your recipe made it so easy. Drain then toss in a bowl with olive oil and the seasoning. Bake for 20 minutes at 425 degrees fahrenheit.

Put the potato pieces in a large skillet and cover with water. Soy sauce or a gluten free substitute if needed 1 12 oz container firm or extra firm tofu drained and cut into 1 inch cubes 1 2 bell pepper any color diced 3 4 cup mushrooms sliced 3 green onions diced 2 tomatoes chopped 1 2 tsp. Salt pepper and herbes de provence. Olive oil or margarine 1 2 yellow or white onion diced 3 cloves garlic minced 1 tsp. It was ok rate this a 4.

Sprinkle with turmeric and black salt and stir it around and fry for another two minutes. The tofu in these vegan spicy scrambled tofu breakfast tacos is simmered in a flavorful base of smoky spices peppers and tomatoes. After the first side is slightly crisp and golden add the potatoes. Sprinkle with turmeric and black salt and stir it around and fry for another two minutes. Put the potato pieces in a large skillet and cover with water.

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After the first side is slightly crisp and golden add the potatoes. The savory filling is scooped into warm corn tortillas and topped with creamy avocado mash and tangy hot sauce. Bring to a boil then reduce the heat to medium and simmer 3 minutes. Simmer until the potatoes are just done. Sauteed onion mushroom broccoli red pepper spinach and tomatoes mixed with crumbled extra firm tofu and roasted potatoes on the side.

The tofu in these vegan spicy scrambled tofu breakfast tacos is simmered in a flavorful base of smoky spices peppers and tomatoes. Didn t like it rate this a 3.