I like to cook breakfast. The fact that I wake up before the rooster allows me time to make a nice hot meal. I'm sure when the warmer weather kicks in, I'll go back to a few pieces of fruit, stretched over a few cups of coffee, but for now, this warm breakfast is my go-to meal. I do have a few varieties, but for those that don't like to venture into the processed world of meat substitutes, I'll keep it simple.
I start by dicing a potato. Usually white, but any variety is fine. I have access to an air fryer, so I place them in with a little cajun seasoning, but salt and pepper work. I then saute half an onion and usually add a little Sriracha to it. When the potato is almost done, I add them, usually fairly dried out to the onion and add some aquafaba (the liquid reserved from a can of chickpeas or any bean). I let the mixture moisture, then season to taste. I push the mixture over to the side of the pan and then melt a tablespoon of some vegan butter substitute, or aquafaba on the other side. I quickly add some crumbled tofu, preferably soft or silken, add a few dashes of turmeric, a dash of paprika, a sprinkle of salt and pepper (or whatever seasoning I'm feeling that morning, then mix and chop with a spatula, until the tofu has the look and texture of scrambled eggs. I then plate the potatoes, add a little water to the pan, then mix the "egg" mixture in with scraps of onion and potato, then place alongside the hash mixture. I top with Sriracha or ketchup and dig in.
Variations call for the addition of either (or as many as you prefer) Trader Joe's Soy Chorizo, Wegman's Don't Be A Piggy Breakfast Patties, a diced tomato, a diced pepper, or a large tablespoon of your favorite marinara or red sauce. Another variety is to slice the tofu into 1/4 inch strips and saute in butter with some salt, pepper, and any herb of your choice. The taste and texture is that of the white part of a poached egg.
This entire process takes the amount of time it takes me to feed Swag and make a pot of coffee. If you're without an air fryer, just place a lid over the pan and steam the potatoes or use a microwave to soften the diced pieces.
One could always forgo the potato (or not) and make an egg sandwich.
The best part about the simple version is, you don't need oil if you use aquafaba, and the entire meal is about 300 calories, with approximately 15g of protein (or more if you use more tofu). You can always up your calories, and good fat, by using extra virgin olive oil to saute the onions. Also, depending on your additions and variations, this makes an amazing dinner too. Just omit the potatoes and use with rice, pasta, on a sandwich, maybe even tacos or lettuce wraps.
I am by no means a good cook, but this is too easy for even me to mess up.
P.S. If you're looking for delicious crispy food, buy an air fryer!
I start by dicing a potato. Usually white, but any variety is fine. I have access to an air fryer, so I place them in with a little cajun seasoning, but salt and pepper work. I then saute half an onion and usually add a little Sriracha to it. When the potato is almost done, I add them, usually fairly dried out to the onion and add some aquafaba (the liquid reserved from a can of chickpeas or any bean). I let the mixture moisture, then season to taste. I push the mixture over to the side of the pan and then melt a tablespoon of some vegan butter substitute, or aquafaba on the other side. I quickly add some crumbled tofu, preferably soft or silken, add a few dashes of turmeric, a dash of paprika, a sprinkle of salt and pepper (or whatever seasoning I'm feeling that morning, then mix and chop with a spatula, until the tofu has the look and texture of scrambled eggs. I then plate the potatoes, add a little water to the pan, then mix the "egg" mixture in with scraps of onion and potato, then place alongside the hash mixture. I top with Sriracha or ketchup and dig in.
Variations call for the addition of either (or as many as you prefer) Trader Joe's Soy Chorizo, Wegman's Don't Be A Piggy Breakfast Patties, a diced tomato, a diced pepper, or a large tablespoon of your favorite marinara or red sauce. Another variety is to slice the tofu into 1/4 inch strips and saute in butter with some salt, pepper, and any herb of your choice. The taste and texture is that of the white part of a poached egg.
This entire process takes the amount of time it takes me to feed Swag and make a pot of coffee. If you're without an air fryer, just place a lid over the pan and steam the potatoes or use a microwave to soften the diced pieces.
One could always forgo the potato (or not) and make an egg sandwich.
The best part about the simple version is, you don't need oil if you use aquafaba, and the entire meal is about 300 calories, with approximately 15g of protein (or more if you use more tofu). You can always up your calories, and good fat, by using extra virgin olive oil to saute the onions. Also, depending on your additions and variations, this makes an amazing dinner too. Just omit the potatoes and use with rice, pasta, on a sandwich, maybe even tacos or lettuce wraps.
I am by no means a good cook, but this is too easy for even me to mess up.
P.S. If you're looking for delicious crispy food, buy an air fryer!
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