Description
This Tofu Scrambler with Sweet Potato Wedges recipe is the perfect way to start a weekend morning! Nourishing and creamy this recipe will definitely leave you feeling satisfied!
Ingredients
Scale
- 1 medium sweet potato
- 1 tsp black pepper
- 3 tbsp olive oil
- 2 cups firm tofu, shredded (I use a cheese grater!)
- 1 small zucchini, sliced
- 1 bell pepper, chopped
- 1/2 cup mushrooms (optional)
- 1 tsp cumin
- 1 tsp oregano leaves
- 2 tsp salt
- 1/2 cup black beans
- 1/4 cup cherry tomatoes, sliced
- 1/2 cup spinach (or kale!)
- Toppings:
- 1/2 avocado, pitted and diced
- 2 tbsp green onion, diced
- Dressing:
- Your favourite salsa!
Instructions
- Sweet Potato Wedges
- Begin by preheating oven to 350 degrees F.
- Wash and scrub sweet potato then cut width wise into 3 and then from there cut into 3 inch wedge pieces.
- Add sweet potato wedges to a baking sheet with 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper and mix everything up.
- Place in oven for 20 minutes, then turn the wedges over and bake for another 20 minutes.
- Once browned, remove from oven and they are ready to eat.
- Tofu Scrambler
- Begin by heating on medium, 1 tbsp of olive oil in a frying pan and add shredded tofu, zucchini, bell pepper and mushrooms if using.
- Season with cumin, oregano leaves and salt.
- Sauté this mixture for about 15 minutes until tofu is lightly browned.
- Then add black beans, cherry tomatoes and spinach and sauté for another 5-8 minutes.
- Remove from heat and add to plates.
- Top with avocado, green onion and salsa!
- Cook Time: 40 mins
- Category: Breakfast