Farmers Market Vegan Breakfast Bowl is the ultimate vegan breakfast for brunch!. This bowl is filled with scrambled tofu, baked rösti and quinoa to delight you for the day!
Ingredients
-
- 1/2 cup quinoa (uncooked)
Tofu Scramble
Baked Hash Browns
Garnish
Instructions
- Cook quinoa according to package directions. set aside.
- Pat tofu dry with a paper towel to remove any excess moisture. Using your hands, crumble the tofu into small chunks.
- Heat avocado oil in a skillet on medium high heat. Add the green onion, tofu and seasoning and cook, stirring constantly for 2-3 minutes. Add the red pepper and spinach. Mix well and cook for another 2-3 minutes.
- To prepare your hash browns, preheat the oven to 400 degrees F.
- Grate your potatoes and onion with a large grater, or pulse a couple times in a food processor. Using a kitchen cloth or paper towels, squeeze out as much water as possible.
- Mix the potatoes, onion, olive oil, salt and pepper together in a bowl.
- Form into patties and place on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, flipping halfway through
- To assemble the bowls, place quinoa on the bottom, the top with tofu scramble and hash browns. Garnish with some chopped parsley and lemon.
Originally posted 2019-01-21 09:05:58.
Notes
Nutrition Information. Serving Size: 1 bowl | Calories: 218 | Sugar: 3g | Fat: 6g | Saturated Fat: 1g | Carbohydrates: 35g | Fiber: 6g | Protein: 8g
Originally posted 2019-01-21 09:05:58.
