Oh Yum: Breakfast Skillet Scramble

Oh Yum: Breakfast Skillet Scramble

Is this a recipe? Well... not exactly, because honestly, this was super easy to whip up and the best way to do it is open the fridge and see what you've got to work with. The beauty of a skillet like this is that you can add to it whatever your heart desires.

Tofu Scramble:

For the scramble it's as simple as this: squeeze excess water from a block of tofu (extra firm), add 1.5 teaspoons turmeric, 1 tablespoon quality olive oil, 1 tablespoon nutritional yeast, sea salt and cracked pepper to taste mash with a fork and stir to combine. Heat over medium until warmed through and golden.

For the veggies pick your favorite, toss with your favorite cooking oil and cook over medium or roast in the oven at 400 until golden and dense veggies are tender. Your smaller veggies will get nice and roasty and caramelized.

Pictured Skillet:

  • red onion chopped into .5" pieces
  • yellow baby potatoes chopped into .5" pieces
  • sweet potato chopped into .5" pieces
  • kale
  • spinach
  • sea salt and cracked pepper to taste

Mexican Skillet:

  • red and green bell peppers chopped into .5" pieces
  • red onion
  • half a can of black beans, rinsed
  • spinach
  • fingerling potatoes chopped into .5" pieces
  • pinch of cumin
  • pinch of garlic powder
  • pinch of smoked paprika
  • sea salt and cracked pepper to taste
  • garnish with green onions

Greek Skillet:

  • red and green bell peppers
  • black olives
  • spinach
  • pinch of oregano
  • pinch of garlic powder
  • sea salt and cracked pepper to taste
  • garnish with diced tomatoes

Kitchen Sink Skillet:

  • mushrooms
  • red onion
  • sweet potato
  • kale
  • sea salt and cracked pepper to taste
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