Vegan Breakfast

Preheat oven to 425ºF.

Prep the mushrooms. Remove stems and gently remove some of the gills. This does not have to be perfect, just a quick scrape with a spoon.

Toss together all the marinade ingredients. Add mushrooms to the mixture in a resealable bag or in a shallow dish. Set this in the fridge.

Cut potatoes into 1-inch chunks and dice peppers and onions. Toss together in a bowl with the olive oil, salt and pepper, and garlic powder. Place on a parchment-paper-lined cookie sheet and pop into the oven for 30 minutes, turning halfway through.

Pre-measure the dry seasonings for the tofu eggs and set aside. Once you have flipped the potatoes at the halfway point, let’t get the mushroom and eggs cooked.

Take mushrooms out of the marinade. Heat a well-oiled skillet over medium high heat. Cook the mushrooms for 4 minutes each side. Remove the pan from heat.

For the tofu, drain tofu—there is not need to squeeze these dry, the heat from the skillet will cook off any excess water. Using your hands, crumble the tofu into a well-oiled skillet over medium heat. Cook for 2 minutes, then add the dry seasonings. Mix to combine and break down the tofu if needed. Add the plant-based milk and continue to cook for another 2 minutes or until all liquid has cooked off. Remove pan from heat.

The potatoes should be done. If you need them a little crispier, turn the oven to a high broil and broil for up to 5 minutes watching carefully.

Plate everything, serve and enjoy!