How to make:
Tofu Scramble Stuffed Breakfast Sweet Potatoes
Switch up your morning meal by trying these 5 sweet potato breakfast recipes! All 5 recipes are vegan and gluten-free, plus they include both savory and sweet stuffed sweet potato options. These are healthy, tasty, easy to make.
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Author:
Yield:
4 1x
Ingredients
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1/2 cup tomatoes, diced
- 1/2 cup corn
- 1 14-ounce package extra-firm tofu, drained and pressed*
- 1 cup black beans
- 1/4 cup salsa
- 1 teaspoon kala namak (black salt)**
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 4 baked sweet potatoes***
- 1 avocado, sliced
- Hot sauce
Instructions
- In a medium skillet over medium heat, warm oil. When hot, add onion; cook for 5-7 minutes, until lightly browned. Add garlic; cook for 1 minute, stirring. Add bell pepper, tomatoes, and corn; cook for 5-7 minutes, until vegetables are tender.
- Crumble tofu into small pieces and add to skillet; stir. Cook for 8-10 minutes, until tofu is slightly browned.
- Add black beans, salsa, kala namak, chili powder, paprika, cumin, and pepper. Stir; cook for 2 minutes, until heated all the way through.
- Stuff each potato with tofu scramble. Top with avocado slices and hot sauce.
Notes
*Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top. Press for 10-15 minutes.
**Kala namak gives the tofu a real eggy flavor, but you can also use regular salt.
***See bottom of this post for a recipe on how to bake sweet potatoes