As much as I love my pancakes, I felt it was high time to step away and make a more well rounded breakfast this week. I love the concept of macro bowls, with their delicious portions of veggies, grains, beans, and starches. Translating this concept to breakfast is always fun (even if it's not a traditional macro bowl) and the other day I came up with this fun combo that will certainly satisfy all your cravings and leave you feeling ready to start your day.
Ingredients:
10 oz of extra firm tofu
1 bunch of kale
1 large grapefruit
2 small russet potatoes (yukon gold work great as well)
7 oz of tempeh
Handful of porcini mushrooms (optional)
Liquid Aminos
Liquid Smoke
Nutritional Yeast
Salt and pepper to taste
Begin by dicing your potatoes and then boiling them in salted water for about five minutes. You want them to begin to become tender in the center but not fall apart easily. In the meantime, thinly slice your tempeh and sear them on a cast iron skillet until golden and crispy on both sides. A minute before removing them from the pan add a tablespoon of liquid aminos and teaspoon of liquid smoke (or more of both to taste). Set aside in oven (heated at 300 F) to stay warm.
At this point your potatoes should be ready, so drain them and then fry them in the same cast iron skillet. I like to use just a bit of non-stick spray on the pan so they get a golden exterior without an excess amount of oil. Cover the pan and cook for 10 minutes or so on medium heat, stirring every few minutes so all sides of the potatoes are cooked evenly. Season with salt and pepper.
While the potatoes cook, crumble your tofu and cook in a small frying pan on medium to medium-high heat. Spread your tofu evenly on the pan and cook without stirring for a few minutes. By doing this the tofu will get that 'well done scrambled egg' effect and become golden throughout. After a couple of minutes flip the tofu over and repeat. Break the tofu apart as needed in between flips as it will tend to stick together. Cook for several minutes until browned throughout. Season with pink sea salt, pepper, and nutritional yeast.
All of your components should be just about ready so, lastly, prepare your kale. Chop, clean and steam your kale. No seasoning necessary for this delicious green vegetable.
Serve your well rounded breakfast with a half grapefruit or, if you're like me, serve with a nice handful of sauteed porcini mushrooms. Enjoy!
10 oz of extra firm tofu
1 bunch of kale
1 large grapefruit
2 small russet potatoes (yukon gold work great as well)
7 oz of tempeh
Handful of porcini mushrooms (optional)
Liquid Aminos
Liquid Smoke
Nutritional Yeast
Salt and pepper to taste
Begin by dicing your potatoes and then boiling them in salted water for about five minutes. You want them to begin to become tender in the center but not fall apart easily. In the meantime, thinly slice your tempeh and sear them on a cast iron skillet until golden and crispy on both sides. A minute before removing them from the pan add a tablespoon of liquid aminos and teaspoon of liquid smoke (or more of both to taste). Set aside in oven (heated at 300 F) to stay warm.
At this point your potatoes should be ready, so drain them and then fry them in the same cast iron skillet. I like to use just a bit of non-stick spray on the pan so they get a golden exterior without an excess amount of oil. Cover the pan and cook for 10 minutes or so on medium heat, stirring every few minutes so all sides of the potatoes are cooked evenly. Season with salt and pepper.
While the potatoes cook, crumble your tofu and cook in a small frying pan on medium to medium-high heat. Spread your tofu evenly on the pan and cook without stirring for a few minutes. By doing this the tofu will get that 'well done scrambled egg' effect and become golden throughout. After a couple of minutes flip the tofu over and repeat. Break the tofu apart as needed in between flips as it will tend to stick together. Cook for several minutes until browned throughout. Season with pink sea salt, pepper, and nutritional yeast.
All of your components should be just about ready so, lastly, prepare your kale. Chop, clean and steam your kale. No seasoning necessary for this delicious green vegetable.
Serve your well rounded breakfast with a half grapefruit or, if you're like me, serve with a nice handful of sauteed porcini mushrooms. Enjoy!
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