Exquisite Vegan Portuguese Breakfast: Tofu Eggs & Vegetable Quiche With Sweet Potato Hash Browns

Allergens

Soy (tofu), Nuts (almond milk)

Ingredients

• 1 block firm tofu (350g)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced
• 2 cups kale, chopped
• 1 cup cherry tomatoes, halved
• 1 cup sweet potatoes, grated
• 1/4 cup almond milk
• 1 tablespoon nutritional yeast
• 1 teaspoon turmeric
• Salt and pepper, to taste
• Olive oil, for cooking

Instructions

1. Press the tofu to remove excess moisture. In a large bowl, crumble it with your hands until it resembles scrambled eggs.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Sauté the onion and garlic until fragrant, about 2 minutes.
3. Add the mushrooms to the skillet and cook until they release their moisture and start to brown, about 5 minutes.
4. Add the kale to the skillet and cook until wilted, another 2 minutes.
5. In a separate bowl, whisk together the almond milk, nutritional yeast, turmeric, salt, and pepper. Mix in the crumbled tofu and mushroom mixture.
6. Preheat your oven to 375°F (190°C). Grease a quiche dish and pour the tofu egg mixture into it, spreading evenly. Bake for 30 minutes or until firm.
7. While the quiche bakes, prepare the sweet potato hash browns by grating the sweet potatoes and pan frying them in olive oil until golden brown. Season with salt and pepper to taste.
8. Serve the vegetable quiche alongside the sweet potato hash browns for a delicious vegan Portuguese breakfast.

Chef’s Insight

The combination of flavors and textures in this dish makes it an exceptional vegan Portuguese breakfast option.

Notes

Adjust the seasonings to your taste preference; feel free to add more spices or herbs for added flavor.