Friday, June 18, 2010

You Can't Eat Tofu Scramble Every Day: Potato Mushroom Breakfast

I just can't afford to eat tofu scramble every day.  Plus, I had quite a bit of tofu in dinner last night, and I try not to eat tofu for every meal.  This morning I made a skillet breakfast with potatoes and mushrooms and some lovely smokey spice.

For two adults and one tiny baby portion:
2 small yellow potatoes microwaved while wrapped in a wet paper towel for 2 minutes, then chopped into bite sized pieces
1/2 yellow onion diced
about 5 large crimini mushrooms cut into wedges
2 sweet peppers cut into slices
1 clover garlic chopped 

not pictured: potatoes in the microwave.

I tossed this (and potatoes) all into a medium high pan with enough oil to cover the bottom.  I continued to toss these until they started to get browned on the edges.  Then I added salt, pepper, smoked paprika, and some nutritional yeast.  I continued to toss these with the added spices until it was well browned.  I turned off the burner and threw in a handful of fresh cilantro and gave it one more toss.  It was a delicious breakfast and a hearty alternative to the tofu scramble.

1 comment:

  1. reminds me of Daybreak potatoes. I assume you had the pleasure, but they were essentially the same, plus tomatoes, and with a fantastic seasoning that was mostly basil and cayenne pepper. I loved making potatoes with whatever veggies I had handy and a healthy sprinkle of the Daybreak potato seasonings from Wildberries. Now I try to recreate it myself from memory. The best part is adding the tomatoes at the end, and watching the whole mixture get a little orangey from the tomato juices!