Mushroom, "Bacon", "Egg" Scramble
Sausage and egg burritos remind me of road trips and busy mornings. You get both of the flavors and tastes in this quick breakfast, but without the meat and the eggs. Feel free to substitute in leftovers for any of the ingredients or leave things out as you please.
Makes 2 servings
- >> 5 strips Prime Roots bacon
- >> 2 tbsp neutral oil, we recommend refined coconut
- >> 1/4 cup diced yellow onion
- >> 1 large clove garlic, crushed
- >> 1/4 cup diced bell peppers
- >> 1 cups sliced mushrooms
- >> 1 lb firm tofu
- >> 1 tbsp black salt
- >> 1 tbsp nutritional yeast
- >> 1/4 tsp turmeric
- >> 1 tsp oregano
- >> 1 tsp basil
- >> salt and pepper to taste
In a medium sized pan heat up 1 tbsp coconut oil to medium-low and start to cook bacon until desired crispiness turning every minute.
In a separate medium pan, sauté onion, garlic, bell peppers, and mushrooms for 2-3 minutes with 1 tbsp oil over medium heat.
Crumble tofu into larger 1 inch chunks and mix well with veggies.
Add in all dry seasonings and salts. Mix to incorporate flavors and colors to make a scramble texture. If there is liquid from tofu, turn heat to high and let boil off stirring occasionally to prevent sticking or burning. Season with salt and pepper to taste.
Once bacon is to preferred texture, crumble into pieces and mix with scramble mixture. Serve with toast or favorite breakfast side (hash brown anyone?).