Farmers Market Vegan Breakfast Bowl

The ultimate vegan breakfast for brunch! This bowls loaded with scrambled tofu, hash browns, and quinoa.

THE RECIPE

INGREDIENTS

• 1/2 cup quinoa (uncooked)

Tofu Scramble:

• 1 tbsp avocado oil (or coconut oil)
• 1 brick firm tofu
• 1/2 tsp turmeric
• 1/2 tsp chilli powder
• 1/2 tsp garlic powder
• Salt & pepper to taste
• 1 green onion, chopped
• 1/2 red pepper, chopped
• 2 cups spinach

Baked Hash Brown:

• 2 medium potatoes
• 1/4 onion, finely chopped
• 1 tbsp olive oil
• Pinch of salt & pepper

Garnish:

• Handful parsley, or other herbs
• Lemon wedge

INSTRUCTIONS

1. Cook quinoa according to package directions. set aside.
2. Pat tofu dry with a paper towel to remove any excess moisture. Using your hands, crumble the tofu into small chunks.
3. 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.
4. To prepare your hash browns, preheat the oven to 400 degrees F.
5. 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.
6. Get Full Recipe => choosingchia.com

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