Vegan scrambled “eggs” with country style potatoes!!
Ok, so with my mornings free thanks to vacation, I actually have time to prepare breakfasts and not just inhale a pb&j or a protein shake. So, I made something I guess I could share with the vegans and also people who don’t like eggs(I was off eggs for a long time due to food poisoning several times from eggs).
What you need for the “eggs”…
1 block tofu(firm)
1/4 package soyrizo (see previous post on this)
1/2 cup corn
1/2 cup black beans
1/4 cup diced onions
1 tbsp yellow mustard(for coloring)
How to make “eggs”…
First, be sure corn and black beans are drained. Saute on medium/hi for 5 minutes with diced onions.
While corn and onions are being cooked, crumble up block of tofu(see pic) by hand(clean hands here please).
Add tofu and soyrizo to the corn/beans/onions and mix together. Add 1tbsp of yellow mustard for coloring(be sure to stir this in well). Then, cook for another 5-8 minutes on medium/hi. The onions should be nice and translucent, the black beans and corn mixed well with the “egg” scramble. That’s it! Super easy.
For the country style potato side…
I choose to use yams or sweet potatoes because they have more beneficial nutrients and are slightly lower on the glycemic index. I cut them up into thin pieces no thicker than 1/4 inch and usually 1/4-1/2 inch wide.
Add 1-2 tbsp olive oil in a pan on medium/hi. Cook potatoes in olive oil for 10-12 minutes, then add in some onion and garlic powder/garlic salt to taste. Cook another 10 minutes or so and try to nibble a piece before pulling off the stove. Potatoes always surprise me with how long they sometimes take