Recently I wanted to put together a brunch type meal for my family. Since my Son has a serious allergy to eggs, breakfast meals in my house usually consist of oatmeal and fruit. Wanting to do something different and special for Easter, I decided to make a vegan scramble. It was amazing and my family couldn’t believe that it was completely dairy free. This dish goes great with a side of potatoes!
Ingredients: (6 servings)
2 medium cloves of garlic chopped
1 cup diced yellow onion
1 (4 oz) package of baby bella mushrooms
3 cups of chopped fresh spinach
1 red bell pepper
1 yellow bell pepper
2 packages of firm tofu cut into cubes
dash of salt & pepper
1 table spoon basil seasoning
Combine garlic and onion over medium heat in a non-stick large frying pan for about 2 minutes, or until onion is soft. Add the mushrooms, spinach, red bell pepper, and yellow bell pepper. Cook for about 8 minutes, then add the tofu cubes and start scrambling. As you are scrambling the tofu, season all ingredients that are in the pan with salt, pepper, and basil. Amount of seasoning will depend on personal preference. I only do a dash of salt and pepper and about a table spoon of basil. Cook for another 8 to 10 minutes while continuing to mix and scramble all ingredients in the pan. This dish goes wonderfully with potatoes!