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Tofu Scramble "egg" Bake

This recipe hits home for anyone looking for an egg-free alternative to the famous "egg bake." Full of hearty ingredients like scrambled tofu, potatoes, veggies, and vegan cheese, this delicious combination is sure to knock the socks off other breakfast options.

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Servings: 4

Prep Time: 00:20

Cook Time: 00:45

Main Ingredients

1 tbsp olive oil

1 small onion, diced

1 can (14.5 oz) diced tomatoes (preferably fire-roasted), partially drained

1 package (14 oz) firm or extra-firm tofu, drained and pressed

1 tsp garlic salt

1/2 tsp cumin powder

1/4 tsp chili powder

1/4 tsp turmeric (for flavor and color)

1/2 bag (14 oz) frozen potatoes o'brien

1 cup black beans, cooked and drained

1 cup garbanzo beans, cooked and drained

1/2 cup vegan cheese of choice

salsa and avocado for toppings (optional)

Preparation

1Heat olive oil in large skillet over medium heat. Add diced onion and let cook for several minutes, or until lightly brown. Next, add the diced tomatoes and remaining juices. Let cook until tomatoes are heated thoroughly.

2While onions and tomatoes cook, transfer the drained and pressed tofu to a mixing bowl and proceed to crumble tofu by hand. This should begin to resemble the look of scrambled eggs. Add the crumbled tofu to the tomato mixture.

3Allow tofu to heat for a few minutes, then add garlic salt, cumin, chili power, and turmeric. Note: It may be helpful to mix the spices together beforehand, and add a little water to create a spice "paste" for better mixing. Stir in thoroughly. Cook until tofu and spices are blended with tomatoes and onions. Transfer the mixture to an oiled casserole dish.

4Next, add the frozen Potatoes O'Brien to the hot skillet to heat for a few minutes. Add additional olive oil to skillet as needed. Once potatoes are soft and slightly browned, add to the tofu scramble. Mix thoroughly.

5Add in black and garbanzo beans as desired for additional flavor and texture. Mix all ingredients thoroughly. Finally, sprinkle vegan cheese thoroughly on top of tofu scramble.

6Bake at 350°F for 20-30 minutes, or until cheese is melted. Serve immediately with avocado, salsa, or other desired toppings. Store in refrigerator for up to three days.

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