Tofu scramble, avocado toast + roasted potatoes


I love the idea of brunch on the weekends.  It involves things I love–  friends and family, fresh-squeezed orange juice, coffee and LOTS of breakfast food.  And you know what I really love? Tofu scrambles. LOVE.  If you’re one of those people who is sketched out by tofu, I highly recommend trying a scramble.  When you mash up the tofu and stir fry it with onions, garlic, tomatoes, greens and spices, you’ll be shocked at how much the texture is just like scrambled eggs.  My mom is someone who initially crinkled her nose at tofu, but we have successfully converted her after showing her how delicious it is for breakfast.  Plus this is an amazing source of protein– just one serving of tofu is 10 grams of protein and 120 calories… And I get really excited when meals defy the whole vegans-don’t-get-enough-protein stereotype.

We cubed and roasted both a sweet potato and a russet potato with a tiny bit of grape seed oil and sea salt for approximately 20 minutes, flipping them halfway through.  I dipped them in ketchup and Sriracha (I know it’s weird, oh well).

For the tofu scramble, use whatever spices you like! We often use variations of paprika, cumin, tumeric, chili powder, or cayenne to kick it up a little.  I always use tomatoes, greens, onions and garlic, but mushrooms, zucchini, peppers or cauliflower are also great add-ins.  It’s a great way to incorporate more veggies into your day AND it keeps you full longer. The leftovers are also great in wraps!

We got the inspiration for today’s brunch from the Oh She Glows cookbook!



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