Veggie Tofu Breakfast Skillet

This Veggie Tofu Breakfast Skillet recipe is a hearty and filling way to start the day. Full of protein and fresh veggies with a ton of amazing flavor.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 152kcal

Author Tania Sheff

Ingredients

1 tbsp. olive oil
1 large Yukon Gold potato, diced into small cubes
½ medium bell peppers, diced
¼ medium red onion, diced
½ cup cherry tomatoes, cut in half
8 oz. extra firm tofu, liquid drained
½ tbsp. sriracha or to taste
½ tsp. cumin
1 tsp. sea salt
⅛ tsp. pepper
1 oz. baby spinach
¼ cup water
¼ cup chopped scallions

Instructions

Add oil into a large, non-stick skillet and add diced potatoes. Cook on medium heat, stirring occasionally until cooked through and nicely browned (use lid to help cook the potatoes faster).
Once the potatoes are cooked, add bell peppers, onions, and cherry tomatoes, and cook for 5-7 minutes, or until the veggies soften.
At this point, add the cumin powder, sriracha, salt, and pepper. Take tofu in your hands and crumble right into the skillet. Cook, stir, and breaking the tofu pieces, for a few minutes.
Now add the spinach and ¼ cup of water. Cook, until spinach, has wilted and water almost evaporated.
Garnish with fresh scallions and serve.

Video

Notes

Helpful tips

Cut 'em nicely. Cut veggies into small pieces.
Use a proper skillet. Non-stick skillet is what you need.
Don't be afraid to improvise. Adjust vegetables to what is in the fridge or your favorites.
Make some extra. Split into containers to reheat during the week for a quick and healthy breakfast.

Recipe Variations

Use other veggies - mushrooms, corn, broccoli, carrots, etc.
Use other greens - kale or cabbage instead of spinach.
Use your favorite seasoning.
Use sweet potatoes instead of regular.
Add Vegan Parmesan, your favorite nuts, or seeds (hemp hearts, sesame seeds).

Nutrition