Thanks to former VRG intern Ivy Grob for sharing the following vegan tofu scramble recipe! Ivy said, “It was the perfect breakfast!”
Sweet Potato Tofu Scramble (serves 2)
Ingredients (these are estimates):
2 medium sweet potatoes, cubed
1 cup mushrooms, sliced
1/2 sweet onion, chopped
2 Tablespoons olive oil
1/2 block of extra firm tofu, pressed well
1 cup spinach
3-4 Tablespoons lemon juice
Seasonings of your choice
Optional: tomatoes or salsa to top
Instructions:
Cook sweet potatoes, mushrooms, and onion in olive oil in large skillet over high-medium heat until sweet potatoes start to brown. Crumble tofu on top. Add spinach and lemon juice. Add seasonings (I used salt, pepper, and paprika).