Mouthwatering Vegan Portuguese Brunch: Creamy Tofu Scramble with Smoky Chourico & Crispy Potatoes

Allergens

Soy (Tofu), Gluten (if using gluten-containing chourico substitute)

Ingredients

• Extra
• firm Tofu (14 oz)
• Smoked Paprika (2 tsp)
• Nutritional Yeast (¼ cup)
• Turmeric (1 tsp)
• Black Salt (½ tsp)
• Olive Oil (2 tbsp)
• Red Potatoes (4 medium, diced)
• Chourico Sausage substitute (2 links, diced)
• Onion (1 medium, chopped)
• Bell Pepper (1, chopped)
• Garlic (3 cloves, minced)
• Fresh Parsley (chopped, for garnish)
• Salt & Pepper (to taste)

Instructions

1. In a large bowl, crumble the tofu and mix with smoked paprika, nutritional yeast, turmeric, black salt, salt, and pepper. Set aside.
2. Heat 1 tbsp of olive oil in a large pan over medium heat. Add diced potatoes and sauté until crispy and golden brown, approximately 15 20 minutes. Remove from the pan and set aside.
3. In the same pan, add another tablespoon of olive oil and cook the chourico substitute for about 3 4 minutes or until lightly browned. Add the onion, bell pepper, and garlic, cooking until softened.
4. Stir in the prepared tofu mixture, and cook for 5 7 minutes, stirring frequently, until heated through.
5. Combine the potatoes with the tofu scramble, and season with additional salt and pepper if needed. Garnish with fresh parsley before serving.

Chef’s Insight

To enhance the smoky flavor of the chourico substitute, marinate it before cooking for an additional 30 minutes.

Notes

For an added touch, serve with a side of Portuguese cornbread or crusty bread.