Vegan breakfast skillet

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This vegan breakfast skillet with a vegan fried egg is perfect for a weekend brunch. You can make it in about twenty minutes. Healthy, full of veggies and delicious. 

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Total time: 20 min

Oil Potatoes Frozen bell peppers Mushrooms Zucchini Garlic powder Vegan breakfast sausage Onion powder Salt Tofu Black salt Turmeric Corn starch

Ingredients

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– Put a large cast iron skillet on medium heat and add the oil – Once the pan is heated up add the frozen potatoes. Let them cook until they become crispy and golden brown.

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– Push the potatoes to one side. Add all of your chopped vegetables and vegan breakfast sausage. Cook until warmed through.

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– Add seasonings and salt and cook until vegetables become soft and warmed through.

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– Press the tofu for 10 minutes, to get rid of excess moisture. Cut out  egg-sized circles using a cup.

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– Pan fry and season the tofu. Make the tofu egg yolk in a sauce pan by slowly heating up the ingredients and stirring.

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– Add the tofu egg and yolk to the top of the hash. Sprinkle some vegan cheese on top and enjoy!

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Grab all the recipe info and nutritional information by clicking on the link below. 

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