Vegan Australian Breakfast Feast: Avocado & Tofu Scramble with Grilled Portobello Mushrooms and Crispy Hash Browns

Allergens

Soy (Tofu)

Ingredients

• 1 cup extra
• firm tofu
• 2 ripe avocados
• 4 large portobello mushroom caps
• 1 lb russet potatoes, grated
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 cup spinach, chopped
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 2 tsp olive oil
• Salt and pepper, to taste

Instructions

1. In a large bowl, crumble the tofu and add the spinach, garlic, onion, nutritional yeast, salt, and pepper. Mix well to combine.
2. Heat 1 tsp of olive oil in a non stick skillet over medium heat. Add the tofu mixture and cook for 5 minutes, stirring occasionally until heated through. Remove from pan and set aside.
3. Preheat a grill or grill pan to high heat. Brush the portobello mushrooms with lemon juice and olive oil, then season with salt and pepper. Grill for 4 5 minutes per side until tender and slightly charred.
4. In another non stick skillet, heat 1 tsp of olive oil over medium heat. Add the grated potatoes to form a thin patty, cook for 5 6 minutes on each side until crispy and golden brown. Remove from pan and season with salt and pepper.
5. Slice the avocados and spread them out on a plate. Season with salt and pepper.
6. Assemble the dish by placing hash browns on the bottom, followed by the tofu scramble, grilled mushrooms, and finally, the sliced avocado.

Chef’s Insight

The combination of flavors and textures make this vegan Australian breakfast a satisfying and delicious meal to start your day.

Notes

Feel free to customize the dish with additional vegetables or vegan cheese for added flavor and texture.