FARMERS MARKET VEGAN BREAKFAST BOWL
The ultimate vegan breakfast for brunch! This bowls loaded with scrambled tofu, hash browns, and quinoa.
INGREDIENTS
TOFU SCRAMBLE
BAKED HASH BROWNS
GARNISH
INSTRUCTIONS
INGREDIENTS
- 1/2 cup quinoa (uncooked)
TOFU SCRAMBLE
- 1 tbsp avocado oil (or coconut oil)
- 1 brick firm tofu
- 1/2 tsp turmeric
- 1/2 tsp chilli powder
- 1/2 tsp garlic powder
- salt & pepper to taste
- 1 green onion, chopped
- 1/2 red pepper, chopped
- 2 cups spinach
BAKED HASH BROWNS
- 2 medium potatoes
- 1/4 onion, finely chopped
- 1 tbsp olive oil
- pinch of salt & pepper
GARNISH
- handful parsley, or other herbs
- lemon wedge
INSTRUCTIONS
- Cook quinoa according to package directions. set aside.
- Pat tofu dry with a paper towel to remove any excess moisture. Using your hands, crumble the tofu into small chunks.
- Heat avocado oil in a skillet on medium high heat. Add the green onion, tofu and seasoning and cook, stirring constantly for 2-3 minutes. Add the red pepper and spinach. Mix well and cook for another 2-3 minutes.
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