FARMERS MARKET VEGAN BREAKFAST BOWL

The ultimate vegan breakfast for brunch! This bowls loaded with scrambled tofu, hash browns, and quinoa.

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

1. Cook quinoa according to package directions. set aside.
2. Pat tofu dry with a paper towel to remove any excess moisture. Using your hands, crumble the tofu into small chunks.
3. 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.
4. .............
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