Last week was Adam’s birthday, and when I asked him what he wanted for breakfast, he said he wanted “some kind of breakfast scramble.” We typically don’t buy a lot of processed foods, like fake cheeses or meats, but when we do, we go all out and make all sorts of decadent dishes, like the quiche I made earlier this week using marinated tempeh-bacon, tofu, and Daiya cheddar shreds. Since I already had those ingredients leftover from the quiche, this scramble was a no-brainer; and of course, it was great with hash browns.
Tempeh-Bacon & Tofu Breakfast Scramble
Ingredients
- 1/2 block firm tofu, drained and pressed
- 1/2 onion, chopped
- 4 strips tempeh bacon
- 1/2 cup vegan cheddar cheese shreds
- 1 tomato, diced
- 1/4 crushed red pepper
- 2 tsp oil
Instructions
- Heat oven to 400 degrees.
- In a pan over medium heat oil and saute onions, tempeh bacon, and tofu (break the tofu into small pieces).
- After about 10 minutes, add tomato and crushed red pepper and stir.
- Cook for another 10 minutes.
- Place in oven safe dish and top with vegan cheese. Bake for 10 minutes until cheese is melted.
© VeganFoodLover.com
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