What you need:
For the Ground:
- 1 pack TMRW Ground
- ½ yellow onion, diced
- ½ red pepper, diced
- 2 tbsp neutral oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon oregano
- ½ teaspoon chili powder
- ¼ teaspoon crushed red pepper
- Salt and pepper to taste
Instructions:
- Heat a nonstick pan over medium high heat and add 2 tbsp of neutral oil.
- Once the oil is hot, add the pack of TMRW Ground, and break apart with a spatula or wooden spoon.
- Add all seasoning, and cook until lightly caramelized, approximately 6 minutes. Reduce the heat if they begin to brown too quickly.
- Add the diced onions and red peppers and continue to sauté until everything is caramelized.
- Remove from heat.
For the Tofu Scramble:
- 2 packs of medium firm tofu, crumbled by hand to resemble scrambled eggs
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt + pepper to taste
- ¼ teaspoon turmeric
- 2 tablespoons nutritional yeast
- 2 tablespoons oat milk
Instructions:
- Crumble the tofu until it resembles scrambled eggs, about ¼ inch chunks.
- Add the seasoning (less the oat milk), and mix until combined
- On a hot pan set to medium high heat, add 2 tbsp of oil, then the scramble mix. Stir constantly until the tofu starts to lightly brown. Finish off with 2 tbsp of the oat milk, and 1 tbsp of olive oil. Stir until most of the liquid is absorbed, then turn off and remove from heat. Taste and adjust salt as needed.
For the potatoes:
- 1 lb mini potatoes, quartered
- Salt and pepper to taste
- 4 tablespoons neutral oil
Instructions:
- Preheat oven to 375F.
- Quarter mini potatoes, and coat in oil, and salt and pepper to taste.
- Place cut side down on a foil lined baking sheet, and bake for approximately 20-30 minutes, or until the potatoes are fork tender and crisp on the bottoms.
- Remove from heat.
For assembly
- 1 avocado, sliced
Instructions:
- Once the tofu scramble and potatoes are cooked, begin assembly.
- On the base of two plates, add the tofu scramble, followed by the potato quarters, and top with fried breakfast ground and veg, and avocado slices.