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This is my “go-to” breakfast combination for when I have company and also when I’m at home and just have the time and the smooth jazz to listen to in the background. I can chop and cook and stir and chop and… well, just get lost in it! It’s so relaxing for me to create these recipes. I change things up sometimes and add a few things and subtract a few things. Remember the Rule of Recipes is to make any recipe you have into your own recipe by doing that.
This recipe began so bland that I really didn’t know what to do! I had seen it made, tasted it, and just couldn’t figure out how people made it a replacement for eggs. Now, keep in mind, eggs are the #1 thing I miss since trying to follow a vegetable based diet. I could talk about the various ways to cook eggs and kid you not, you would wonder if I were talking about sex. It’s really that bad.
So, making a “faux” scrambled egg diss was going to be a challenge for me. And then… I found Kala Namak, or black salt. Now, I have taken this dish to a whole new level of goodness. It tastes more like scrambled eggs and so, my mind and body are pleased with it.
This recipe reminds me of what the hubs calls “junk omelettes”. You know what they are – when you tried your best to make a lovely fluffy perfectly half-round plate full of eggy goodness, but you rip the egg up so you give up in frustration and just chop and stir everything up until you have a massive pile of yummy “junk”.
The goal of this recipe, very happily, is to end up with a pile of yummy, vegetable-based junk! Once I have it to that perfect point, I will often also add some salsa or picante if I want to use this stuff for breakfast burritos. It’s great for that kind of filling and you can also add in rice and beans to just further fill you up for a good breakfast. But in this particular case, I’m just going with the tofu scramble by itself.
- ½ brick firm tofu drained, but not pressed
- 1 tablespoon of oil
- ½ an onion
- ½ cup chopped mushrooms
- 2 small sweet peppers
- Splash of non-dairy milk or veggie broth
- ½ teaspoon turmeric
- ½ tsp black salt / kala namak only add more to taste - do not add too much to begin with!
- 1 tablespoon nutritional yeast
- ½ cup finely chopped spinach or broccoli if you prefer
- salt and pepper to taste
- Wash the mushrooms and spinach. You can remove the gills in the mushrooms or not - up to you. I prefer to just wash them well. Chop your mushrooms into bite-sized pieces. If you are using broccoli, I would make sure to remove as much stem as possible and cut it up into bite size morsels.You may want to add the broccoli longer so it becomes softer. I like sweet onion in this, but you can choose what you want. Sometimes I add a red onion because - color!
- You want to put the oil in the pan, heat it, then add the onion for about one minute by itself, then the mushrooms and peppers if you are adding those. Add some salt and pepper and I like to add some Accent seasoning and nutritional yeast and stir it. If the mix gets too dry add just a splash of non-dairy milk or veggie broth.
- I remove the stems from the spinach and sometimes cut the leaves up it they’re a bit big. Once the mushrooms have sauteed enough to have some browning, add in the spinach. Only let it cook enough that it’s wilted. Then, you add in the tofu by taking pieces of the brick in your hands and squishing it over the pan until it covers the mushrooms. The liquid still inside the tofu should keep things going, but be sure to stir it so nothing sticks. Add in your black salt and yout tumeric now. Mix the tofu until all of it is yellowed by the tumeric. If you want to add more, you can. Do not add in any more salt until you taste it. You’ve already added salty stuff so you don’t want to go overboard. But feel free to go wild with the pepper - at least in my house.
- If you added peppers, you have all different colors in this mix and that just makes me happy.
- But the really awesome thing? Is the taste and smell make it so close to having a real egg scramble. And YUM!
This is something I came up with after eating the sweet potato hash as Joe Van Gogh’s in Durham near Woodcroft. This store is special to me because this one is the only one that I have been to that actually cooks yummy food right there for you. Not to mention it’s a close drive for several friends. Most of them carry amazing coffee concoctions, but this one also serves both regular diet and vegan/vegetarian diet standards. And this recipe really got me thinking about doing something like it.
I use a mixture of potatoes so that the colors are rich. I also use small “gem potatoes” if possible. Once you wash them off, you can just cut them into small pieces and you don’t have to peel them. The skins cook up very well adding fiber and minerals to the dish. The sun-dried tomatoes add a sharp burst of flavor to the dish and the rosemary just kind of brings it all together for my tastebuds. Just be sure to cut the tomatoes up into very small pieces.
I have my own rosemary bush. I LOVE the flavor and smell of rosemary. It also causes pest-bugs to stay away from where it’s planted. It’s also very easy to keep alive. So, if anything, I’m trying to impress upon you the need for having a rosemary bush. And thyme, too, if you have room. These spices are always better fresh and why not have them on-hand instead of paying $3 or more for enough for one or two recipes at the grocery store? You can literally buy the little bushes for $3 in spring and they’ll double or triple in size by the end of the year.
On to the recipe!
- 2 cups of cubed potatoes - I use various types for coloring including sweet potatoes
- 1 small sweet onion halved and then sliced
- 2 teaspoons of non-flavorful oil
- ⅓ cup sun-dried tomatoes chopped
- ½ teaspoon fresh rosemary chopped
- ½ teaspoon of paprika
- salt & pepper to taste
- Make sure you have washed the potatoes and cut them into small (at least half inch or smaller) pieces. Slice up your onion. I don’t chop the onion, because I like having the strands of caramelized onion throughout the dish. But if you prefer chopped, do that. Put oil in a pan, heat it and then add the onions, just until the onions are slightly translucent. After all, you’re going to be cooking this for a while.
- Add in potatoes! You will need to keep this over medium heat and stir occasionally. I find dropping in maybe a ¼ cup of water can help speed along the process and not leave you any water in the end. So keep that in mind. While the potatoes are cooking, I will generally be working on chopping the tomatoes, the rosemary and perhaps working on the tofu scramble. This is what you do in a kitchen. You stay busy. But for me, it’s so zen, especially with the right music.
- Fresh rosemary makes a very big difference in this dish. Being able to cut that up and put it into the potatoes once they’re about half done along with the tomatoes is so aromatic! Then, I just sprinkle in paprika and salt and pepper and continue to let them cook, stirring them now and again. You can cover them if you want, but remember that expedites the cooking.
- In the end you want to make sure the potatoes are biteable and not crunchy, but not mushy, either. Sample a few to be sure. Then time to serve!
MADE ANY OF THESE RECIPES?
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