Tofu Scramble, Black Beans and Hashbrowns Breakfast


You will need:

Tofu Scramble
1/2 red onion
2 tsp olive or coconut oil
1 package firm or extra-firm tofu
2 tbsp nutritional yeast
handful of spinach/arugula/greens
sea salt to taste
1 tsp turmeric
1/2 tsp minced garlic

2 medium red potatoes
olive oil
sea salt

Black Beans
1 can black beans
olive oil

gluten-free baking flour
1 tbsp coconut oil or Earth Balance
1 cup water
sea salt

Begin with hash browns since these take longest. Rinse and chop 2 medium red potatoes (with skins) into small chunks. Coat pan with olive oil and drop in potatoes. Cook about 25 minutes or until soft. Add water as needed to prevent sticking, and sea salt right before you remove from heat. Fresh potatoes taste so great!!

For scramble, chop 1/2 red onion and minced garlic and add to pan with olive oil and sweat. Once semi-translucent add in chopped (and drained) tofu and turmeric. Mix well with spatula, breaking up large chunks. Add in spinach, yeast, and sea salt last (you can also add bell pepper, jalapeños, or whatever you like!). Nutritional yeast is a great source of B12 and usually will not bother someone who is yeast/candida sensitive since it is in an inactive form. Try a little at first and see how you feel before you go overboard. It also has a great cheesy flavor that goes well with the scramble.

Follow directions on biscuit mix for biscuits and pan-warm black beans as you go. Serve warm biscuits with earth butter and fresh fruit preserves. (I love strawberry!!)