| Easy | Vegan
Vegan Breakfast Bowl
INGREDIENTS
Potatoes
- 1.5 lbs baby potatoes, halved
- 2 tbsp olive oil
- 1.5 tsp kosher salt
- 1 tsp oregano
- 1/4 tsp smoked paprika
- 1/4 tsp black pepper
Tomatoes
- 12 ounces cherry tomatoes
- 1 tbsp olive oil
- 1/2 tsp salt
Spinach
- 1 tbsp vegan butter
- 3 cloves garlic, minced
- 5 ounces spinach
- 1/4- 1/2 tsp salt (to taste)
Tofu scramble
- 1 block extra firm tofu, crumbled
- 1/4 tsp turmeric
- 1.5 tbsp nutritional yeast
- 1/2 – 1 tsp kosher salt (to taste)
- 1/8 – 1/4 tsp black pepper (to taste)
- Plant milk if needed to add moisture
Dairy-free Cheddar Sauce
- 1/2 cup + 2 tbsp plant milk (5 oz)
- 1 package Follow Your Heart Dairy-Free Cheddar Shreds
- 1/2 tsp garlic powder
- Salt and pepper to taste
Fresh veggies
- Avocado slices
- Bell peppers, thinly sliced
- Green onions
INSTRUCTIONS
- Preheat the oven to 425°F. Line a baking sheet with parchment.
- Toss potato halves with 2 tbsp of olive oil, 1.5 tsp of kosher salt, 1 tsp of oregano, 1/4 tsp of smoked paprika, and 1/4 tsp of black pepper. Add to the baking sheet 35-40 minutes, or until crispy and golden brown, tossing halfway through. Once done, set aside.
- On a separate baking sheet, add the tomatoes. Drizzle with olive oil, and season with salt. Roast for 20- 25 minutes, until softened and wrinkly. Set aside.
- Meanwhile, melt 1 tbsp of vegan butter in a skillet over medium heat. Add the minced garlic and sauté, stirring often, until fragrant, about 30 seconds to 1 minute.
- Reduce the heat to low and add the spinach and season with about 1/4 tsp of salt to gently wilt, stirring often. Once wilted, remove from the skillet, and set aside.
- To the same skillet, add 1 tbsp of vegan butter, along with the crumbled tofu. Cook, stirring often until the water has mostly evaporated.
- Once the water from the tofu is evaporated season with 1.5 tbsp of nutritional yeast, salt, and pepper to taste, and ¼ tsp of turmeric. Stir often and cook for 3-5 minutes.
- If your scramble becomes too dry, you can slowly stream in plant milk as needed to add moisture. Adjust seasonings to taste. Set aside.
- In a saucepan, add in 5 oz of plant milk, and bring to a gentle simmer, but do not boil. Slowly begin to add in Follow Your Heart Dairy-Free Cheddar Shreds in small handfuls, whisking constantly to melt, waiting until 1 handful is melted before adding another. Season with ½ tsp garlic powder, salt, and pepper to taste. Set aside.
- To serving bowls, add a scoop of potatoes, wilted spinach, and tofu scramble. Drizzle with the dairy-free cheddar sauce.
- Top with roasted tomatoes, bell peppers, and avocado slices.
- Garnish with salt, pepper, and green onions. Dig in!
- Store leftovers separately in an airtight container in the fridge for up to 3-4 days and reheat gently on the stovetop or in the microwave.
