Lola's Vegetarian Breakfast Trio

Lola can enjoy a classic-looking breakfast plate that perfectly blends in with scrambled eggs, sausage, and bacon, but made entirely vegetarian and tailored to her preferences. This delicious trio features a vibrant tofu scramble, smoky tofu "bacon," and savory roasted vegetables.

Yields: 2 servings 

Prep time: 20 minutes 

Cook time: 30-35 minutes

Equipment:

• Large non-stick skillet

• Medium bowl (2 of them, one for each tofu prep)

• Small bowl

• Knife

• Cutting board

• Measuring cups

• Measuring spoons

• Spatula (sturdy, for flipping)

• Fork (for mashing tofu)

• Baking sheet

• Parchment paper

• Oven

• Serving plates

• Colander (if pressing tofu in colander)

Ingredients:

For the Tofu Scramble:

• 1 tablespoon olive oil

• 1/2 medium red onion, finely diced

• 1/2 red or yellow bell pepper, finely diced

• 1 clove garlic, minced

• 8 ounces firm or extra-firm tofu, pressed and crumbled

• 2 tablespoons nutritional yeast

• 1/4 teaspoon ground turmeric (for color)

• 1/4 teaspoon black salt (kala namak), optional, for an "eggy" flavor

• 1/4 teaspoon salt, or to taste

• 1/8 teaspoon black pepper, or to taste

For the Smoky Tofu "Bacon":

• 8 ounces firm or extra-firm tofu, pressed and cut into 1/8-inch thick slices

• 1 tablespoon soy sauce (or tamari for gluten-free)

• 1 tablespoon maple syrup

• 1 teaspoon liquid smoke (optional, for intense smoky flavor)

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon garlic powder

• Pinch of black pepper

• 1 tablespoon olive oil (for cooking)

For the Roasted Breakfast Vegetables:

• 1 cup sweet potato, peeled and diced into 1/2-inch cubes (Lola likes sweet potato)

• 1 cup small cauliflower or broccoli florets (Lola likes these)

• 1 tablespoon olive oil

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

For Serving & Garnish (Optional):

• 1/2 medium avocado, sliced or diced (Lola likes avocados)

• 2 tablespoons fresh chives or green onions, thinly sliced

• Sriracha, for serving (Lola likes sriracha!)

• Toasted bread or vegetarian sausage links (ensure meat-free)

Instructions:

Preparing Tofu & Vegetables for Cooking:

Step 1.) Press both blocks of tofu. For the scramble, place tofu in a colander or wrap in paper towels and press with a heavy object for 10-15 minutes. For the "bacon," wrap in paper towels and press lightly for 5-10 minutes.

Step 2.) While tofu presses, using a knife and cutting board, dice the sweet potato, cauliflower/broccoli florets, red onion, and bell pepper. Mince the garlic.

Step 3.) For the Smoky Tofu "Bacon": Slice one pressed tofu block into thin (about 1/8-inch) strips or rectangles. In a medium bowl, whisk together the soy sauce, maple syrup, optional liquid smoke, smoked paprika, garlic powder, and black pepper with a whisk. Add the tofu slices and gently toss to coat. Let marinate for at least 5 minutes while you proceed with other steps.

Step 4.) For the Tofu Scramble: Crumble the other pressed tofu block into a medium bowl using a fork.

Step 5.) For the Roasted Breakfast Vegetables: On a baking sheet lined with parchment paper, toss the diced sweet potato and cauliflower/broccoli florets with 1 tablespoon of olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Spread in an even layer.

Cooking Components:

Step 6.) Preheat your oven to 400∘F (200∘C). Place the baking sheet with the vegetables in the preheated oven and roast for 20-25 minutes, flipping halfway, until tender and lightly browned.

Step 7.) While vegetables roast, heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the diced red onion and bell pepper. Cook, stirring with a spatula, for 5-7 minutes until softened.

Step 8.) Add the minced garlic to the skillet and cook for 1 minute more until fragrant.

Step 9.) Add the crumbled tofu for the scramble to the skillet. Sprinkle with nutritional yeast, ground turmeric, optional black salt, salt, and black pepper. Cook, stirring occasionally with a spatula, for 5-7 minutes, breaking up any large clumps, until the tofu is heated through and slightly golden.

Step 10.) While the scramble and vegetables are cooking, wipe out any excess oil from the large non-stick skillet if needed. Heat 1 tablespoon of olive oil over medium-high heat. Add the marinated tofu "bacon" slices in a single layer. Cook for 3-5 minutes per side, using tongs or a spatula, until golden brown and crispy. Remove from skillet and set aside.

Assembling the Plate:

Step 11.) Divide the tofu scramble, smoky tofu "bacon," and roasted vegetables evenly between two serving plates.

Step 12.) Garnish with sliced avocado, fresh chives or green onions. For Lola, offer sriracha on the side for an optional spicy kick! You can also serve with a side of toasted bread or store-bought vegetarian sausage links (ensure they are meat-free).

Tips for Success:

• Pressing Tofu: Don't skip pressing the tofu; it's essential for achieving a good texture for both the scramble and the "bacon."

• Tofu "Bacon" Crispy: For extra crispy tofu "bacon," ensure your skillet is hot and don't overcrowd the pan. Cook in batches if necessary.

• Customizable Veggies: Feel free to adjust the roasted vegetables based on what Lola enjoys and is in season. Finely diced cabbage or other root vegetables could also work well.

• Black Salt (Kala Namak): This unique ingredient has a sulfurous taste that mimics eggs, but it's entirely optional. Add it only if you want that specific flavor profile.