Tofu & veggie scramble, roasted Japanese sweet potatoes, fresh fruit and microgreens all come together to make a delish meal perfect for brunch (or any time of day)! This meal is super healthy, satisfying and simple to prepare. Full recipe below.
When I think of brunch, I think of a hearty meal with a variety of flavors and textures. Something sweet, something savory & a bit indulgent. Brunch is a special meal, typically dedicated for the weekends, when we have more time to enjoy the food with people we love. This meal is perfect for such an occasion! This dish has it all and will satisfy omnivores and vegans alike. Fully plated, this pretty dish is as healthy as it is delicious. I love having this for a weekend brunch, however, it can be enjoyed any time!
Ingredients you’ll need: firm tofu, bell peppers, onion, cherry tomatoes, Japanese sweet potato, blueberries, kiwis, microgreens, nutritional yeast, vegetable broth and a blend of warming spices.
Why you’ll LOVE this recipe: This meal is incredibly nutritious, made with whole plant foods, and will provide lasting energy that will keep you full for hours. Tofu is incredibly versatile & will take on the flavors of the spices it’s cooked with. If you haven’t had tofu before, this is an amazing meal to introduce how tasty it can be! Also, tofu provides the body with quality protein, iron and calcium. (tip: be sure to use organic tofu! this ensures it’s not made from GMO soybeans) Japanese sweet potatoes are rich in beta-carotene (vital for glowing skin!), have a slightly sweet flavor and dense texture. They are really, really good and bonus: they roast well without oil! I’ve also added fresh fruit to this meal for a sweet treat full of antioxidants, plus veggies and microgreens to the scramble for a variety of phytonutrients.
(interesting fact about kiwi: not only is it full of vitamin C & fiber, it also contains an enzyme called actindin, which helps the body digest proteins more efficiently. These properties make kiwi amazing for the gut microbiome!)
This meal is really versatile, so feel free to add any veggies and/or beans you’d like to the scramble (mushrooms, spinach and black beans would be great additions). You can also add avocado and your favorite hot sauce for a take on a southwest-style scramble. Below is the full recipe. You’ll definitely want to add this to your next brunch (or dinner) menu!
Recipe
serves two
(any leftover tofu scramble will keep well for up to three days in the fridge)
Ingredients:
1 block extra firm tofu
1 green bell pepper, chopped
1 orange bell pepper, chopped
1/2 white onion, chopped
1/2 cup cherry tomatoes, halved
1 tbsp vegetable broth
1/2 tsp turmeric
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp chipotle chili flakes
1 tbsp nutritional yeast
1 Japanese sweet potato
1 cup blueberries
2 kiwis
1 handful of microgreens
salt & pepper to taste
Tip for tofu: you’ll want to “press” the tofu, which means removing excess water. To do this easily, simply wrap the tofu block tightly with paper towels and place something heavy on top, like a book or two, and let sit for about 10 minutes. You’ll notice the excess water releases well this way, and will make the tofu better to cook with!
Instructions:
1. Preheat oven to 425 degrees Fahrenheit. Wash and slice Japanese sweet potato into small wedges.
2. Line potato wedges on parchment paper, sprinkle with a tiny bit of salt & bake for 30 – 35 mins (flipping once halfway through), until slightly golden.
3. Heat a pan over medium heat with the vegetable broth.
4. Add bell peppers & onion to the pan & sautè for a few minutes until veggies are softened.
5. Break up the tofu into small crumbles & add to pan with veggies.
6. Add all spices (turmeric, garlic powder, paprika, chipotle chili flakes), a good pinch of salt, nutritional yeast and cherry tomatoes to the tofu. Stir to combine.
5. Cook tofu scramble over medium heat, stirring occasionally, for about 7 minutes.
6. Once everything is done cooking, plate the meal, add salt and pepper to taste, and top scramble with microgreens.
7. Enjoy!
