Breakfast

Black Bean Salsa Frittata

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Black Bean Salsa Frittata

Black Bean Salsa Frittata is super delicious and easy to make. It’s made with ingredients that you probably already have in your pantry like canned black beans, potatoes, salsa, and spices like garlic powder.

The flavors of the salsa, mixed with black beans and potatoes, taste delicious with tofu batter to create the Frittata. I have been experimenting with tofu batter which I used as the egg replacement for a traditional Frittata. You can make this in advance and it’s great for dinner, lunch, or even a brunch. This would be perfect to bring to a party or family gathering.

You can easily add in different veggies and greens to this dish.

Tofu Batter (Egg Replacer for the Frittata)

This tofu batter is amazing and I mean that. You can make the batter and mix in any type of veggies, greens, potatoes, bake in the oven and it comes out delicious. The tofu batter is made with either firm or extra firm tofu. And a mix of spices that includes nutritional yeast and garlic powder. Also, you can add in additional spices for different flavor profiles. I also add in fresh lemon juice (about half al lemon) and corn starch or arrowroot powder. This all get blended in the food processor or high speed blender.

What are the ingredients for the Black Bean Salsa Frittata?

  • black beans
  • salsa
  • greens (spinach, kale or greens of choice)
  • cooked potatoes
  • tofu batter

Tofu Batter Ingredients:

  • firm or extra firm tofu
  • nutritional yeast
  • garlic powder
  • lemon juice
  • water
  • corn starch or arrowroot
  • salt and pepper to taste

How to make the Black Bean Salsa Fritta

  1. Preheat the oven to 375 degrees
  2. Dice up 4 potatoes into small cubes (about 2 cups). Add the potatoes to a pot and cover with water. Bring to a boil and let simmer and cook until fork tender. You can do this in advance or use left over potatoes.
  3. To a blender add in all the ingredients for the tofu batter and blend till smooth. Transfer the batter to a bowl.
  4. To the bowl with the tofu batter and in drained can of black beans, salsa and dice cooked potatoes and fold together. Next add in chopped greens and fold together.
  5. Transfer the batter to non stick pan or a pan lined with parchment paper if you want to be oil free. You can also use spring pan and line with parchment paper. Cover the pan with foil and bake in the oven for about for 30-35 minutes until the Fritta. Remove the foil and bake for 10-15 minutes until the top is brown.
  6. Remove from the oven and let rest for about 5 minutes and it’s ready to serve. Store in the refrigerator for up to 5 days. It can be served warm or room temperature.

You can top the Fritta with some cilantro or add some diced green onions and serve with a side salad or green beans.

Here are some other recipes I have used with this tofu batter to make different types of frittata.

Vegan Potato and Onion Frittata

Vegan Swiss Chard Frittata

Black Bean Salsa Frittata

Black bean salsa fritatta is made with black beans, salsa, potatoes and tofu batter.
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Prep Time: 15 minutes
Cook Time: 50 minutes
Course: dinner
Cuisine: American
Servings: 4
Author: Shelly Hughes

Equipment

  • Food processor or blender

Ingredients

  • 1 15 oz black beans
  • 2 cups diced potatoes (about 4 red potatoes)
  • 1 cup salsa
  • 14 oz firm or extra firm tofu drained
  • 2 cups spinach or greens
  • tofu batter (ingredients below)

Tofu Batter Ingredients

  • 1 14oz firm or extra firm tofu drained
  • 1 tbsp cornstarch
  • 3 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/4 cup water
  • 1 tbsp lemon juice (half a lemon)
  • 1/2 tsp pepper
  • 1/4-1/2 tsp salt to taste

Instructions

  • Preheat the oven to 375 degrees
    Dice up 4 potatoes into small cubes (about 2 cups). Add the potatoes to a pot and cover with water. Bring to a boil and let simmer and cook until fork tender. You can do this in advance or use left over potatoes.
  • To a blender add in all the ingredients for the tofu batter and blend till smooth. Transfer the batter to a bowl.
  • To the bowl with the tofu batter and in drained can of black beans, salsa and dice cooked potatoes and fold together. Next add in chopped greens and fold together.
  • Transfer the batter to non stick pan or a pan lined with parchment paper if you want to be oil free. You can also use spring pan and line with parchment paper. Cover the pan with foil and bake in the oven for about for 30 minutes.
  • Remove the foil and bake for 10-15 minutes until the top is brown and firm. Remove from the oven and let rest for about 5 minutes and ready to serve. Store in the refrigerator for up to 4-5 days.
Tried this recipe?Mention @PlantBasedFoodyLife or tag #PlantBasedFoodyLife!

Vegan Potato and Onion Frittata

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Vegan Potato and Onion Frittata

Vegan Potato and Onion Frittata

Vegan Potato and Onion Frittata has a hearty texture and is delicious. If you miss eating egg dishes, this frittata will give you a similar texture but made with no dairy or eggs. Diced potatoes give the Fritta a hearty texture when biting into it. You can serve this warm or at room temperature so it’s great to make ahead of time or bring to brunch.

Vegan Potato and Onion Frittata

Vegan Potato and Onion Frittata

If you’re like me and like having breakfast for dinner, this Fritta fits perfectly. It has lots of healthy ingredients including potatoes, onions, spinach, and a tofu mixture made with nutritional yeast and dijon mustard to give it some extra flavor with the potatoes.

How did you make the frittata vegan, isn’t it made with eggs?

A traditional frittata is made with eggs and cheese. In this recipe, the eggs are swapped out for tofu. Tofu is a great vegan egg substitute for replacing the egg texture in frittata and quiches. In addition, spices and nutritional yeast are added in to create that delicious cheesy egg flavor and texture.

You can use the tofu egg mixture to make a variety of different Frittata’s by adding or swapping out different veggies.

Vegan Potato and Onion Fritta Ingredients:

  • Potatoes (Yukon, Red Potatoes, or potatoes of choice)
  • Onion
  • Garlic
  • Spinach (substitute kale or Swiss chard)
  • Tofu

Tofu Egg Mixture Ingredients:

  • Nutritional Yeast
  • Lemon Juice
  • Dijon Mustard
  • Corn Starch
  • Garlic Powder
  • Onion Powder
  • Turmeric
  • Red Pepper Flakes
  • Salt and Pepper to taste

How to make the Vegan Potato and Onion Frittata:

This Frittata is made in couple of steps. You prep the potatoes and onions first, and then make the tofu egg mixture. You can also make the tofu egg mixture and then prep potatoes and onions.

Step One: Prep the Potatoes and Onions

  1. Add the potatoes to a pot and cover with an inch of cold water. Once the potatoes begin to boil, turn down to a simmer. Use a fork to check tenderness. They are cooked when fork tender, typically about 12-15 minutes. Drain the potatoes and add the cooked potatoes to bowl.
  2. While cooking, saute the onions and garlic. With a pan over medium heat, add in the diced onions with a couple table spoons of water and saute for about 5 minutes. Next add in the minced garlic and saute for about a minute. Add in aditional water if needed to prevent sticking.
  3. Transfer the sauteed onions and garlic to the bowl with cooked potatoes and gently mix together.
  4. Add in the chopped spinach and gently fold together. It is best to add in the spinach while the potatoes and onions are warm, to soften the spinach.

Step Two: Tofu Egg Batter
In a food processor, or blender, add in the tofu, non dairy milk or water and the rest of the ingredients. Blend to combine until smooth. Season to taste with salt and pepper. You can add in additional liquid if necessary.

Step Three: Assemble and Bake.

  1. Pour the tofu mixture into the bowl with potatoes, onions and spinach and gently mix together. Spoon into a non stick round pie dish or springform pan. You can line the pan with parchment paper to prevent sticking.Optional. If you sautéed the veggies in an oven safe pan you can add in the potatoes and spinach and stir together. Add the tofu batter and gently fold together and bake the frittata directly in that pan instead of transferring the frittata to pie dish or springform pan.
  2. Bake in the oven for 40-45 minutes until firm and golden on top. Allow to cool for 10 minutes. Ready to serve. Refrigerate up to 3-5 days. Can be served warm or at room temperature.

You can top the Frittata with vegan sour cream and chives if you want.

For another frittata recipe…

Here is link to the Swiss Chard Frittata.

Vegan Potato Frittata

Vegan Potato Fritta is plant based, gluten free and made with potatoes, garlic, spinach and mixed with a creamy tofu.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Course: Breakfast, vegan
Cuisine: Vegan
Keyword: breakfast
Servings: 6
Author: Shelly Hughes

Equipment

  • Blender or food processor

Ingredients

Vegetable Saute

  • 3 cups potatoes, peel and cubed (1/2 inch cubes) 3-4 potatoes Yukon or Red Potatoes
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 1/4 cup water (oil free saute)
  • 3 cup spinach, chopped
  • salt and pepper to taste optional

For the Blender or food processor (make the batter/egg substitute)

  • 14 oz Firm tofu (drained, no need to press)
  • 1 tbsp cornstarch replace with arrowroot
  • 3 tbsp nutritional yeast
  • 1/2 cup water or unsweetened non dairy milk, (soy, almond, etc)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp turmeric
  • 1/4 tsp red pepper flakes optional
  • 2 tsp Dijon mustard
  • 1 tbsp fresh lemon juice
  • 1/2 tsp pepper
  • 1/4-1/2 tsp salt to taste

Instructions

  • Preheat the oven to 375 degree F.

Prepare the potatoes and onions

  • Add the potatoes to a pot and cover with inch of cold water. Once the potatoes beging to boil turn down to a rapid simmer. Use a fork to check tenderness. They are cooked when fork tender about 12-15 minutes. Drain the potataoes and added the cooked potatoes to bowl.
  • While cooking, saute the onions and garlic. A pan over medium heat, add in the diced onions with a couple table spoons of water and saute for about 5 minutes. Next add in the minced garlic and saute for about a minute. Add in aditional water if needed to prevent sticking.
  • Transfer the sauteed onions and garlic to the bowl with cooked potatoes and genrtly mix together.
  • Add in the chopped spinach and gently fold together. It is best add in the spinach while the potatoes and onions are warm to soften the spinach.

Tofu Batter (Egg Substitute)

  • In a food processor or blender add in the tofu, non dairy milk or water and the rest of the ingredients and blend to combine until smooth. Season to taste with salt and pepper.

Assemble/Bake

  • Pour the tofu mixture into the bowl with potatoes, onions and spinach and gently mix together. Spoon into a non stick round pie dish or springform pan. You can line the pan with parchment paper to prevent sticking.
    Optional. If you sauteed the veggies in an oven safe pan you can add in the potatoes and spinach and stir tohether. Add in the tofu batter and gently fold together and bake the frittata directly in that pan instead of trasferrring the frittata to a pie dish or springform pan.
  • Bake in the oven for 40-45 minutes until firm and golden on top. Allow to cool for 10 minutes. Ready to serve. Refrigerate up to 3-5 days.
    Can be served warm or at room temerpature.

Notes

Refrigerate and store any left overs for up to 4-5 days.
Tried this recipe?Mention @PlantBasedFoodyLife or tag #PlantBasedFoodyLife!

Vegan Swiss Chard Frittata

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Vegan Swiss Chard Frittata is a twist on the traditional frittata that is made with eggs. If you miss having a frittata or quiche back when you weren’t vegan or eating plant based, this is a go to recipe. This is a perfect dish for a brunch or for dinner with a salad.

How do you replace the egg?  Tofu was used as a substitute for the egg replacement. Tofu has a similar texture to eggs and you can season the tofu batter as you like. The tofu batter is mixed with seasonings and nutritional yeast to give it that cheesy flavor.

Another thing about the frittata, you can serve warm or at room temperature. It’s great to bring to a brunch!

Vegan Swiss Chard Frittata

Vegan Swiss Chard Frittata

What about Swiss chard?

Swiss chard is a leafy green that is low in calories and high in magnesium, iron and potassium. Taste wise it’s in between a spinach and kale when it comes to flavor and texture.

Quick Side Note… in this recipe, we cook the stems and the leaves separately. So when you prepare the greens, separate the stems from the leaves. The red stems take longer to cook than the leaves.

With this frittata you can really make it your own. You can swap out the Swiss chard with your favorite greens or whatever you have on hand like kale or spinach. Mix and match your greens. You can also add in the other veggies like bell peppers and onions. Plant based cooking is great because you can customize and be creative with different vegetables and seasoning. Use tofu as the base or the egg replacement.

Ingredients for this Frittata:

Vegan Swiss Chard Frittata Ingredients

Vegan Swiss Chard Frittata Ingredients

  • Firm Tofu
  • Swiss Chard (Easily swap in spinach, kale or your favorite green)
  • Garlic
  • Grape Tomatoes
  • Nutritional Yeast
  • Cornstarch
  • Turmeric
  • Onion Powder
  • Garlic Powder
  • Salt and Pepper to Taste

How to make Swiss Chard Frittata

Step 1: Prep the Veggies: 

Wash the Swiss chard and keep both the leaves and the stems. Chop the stems into small pieces and the leaves cut into strips. Mince the garlic and halve the cherry tomatoes.

Step 2: Sauté time!

To a medium hot pan add in the chopped stems and sauté for 6-8 minutes with a little water.

Next, add in the leaves and the minced garlic and saute for about 2 minutes until the leaves are soft. Set aside.

Step 3: Tofu Egg/Batter

Crumble the tofu and add to the blender or food processor. Next add in the rest of the ingredients for the tofu/egg batter.

Blend until smooth.

Pour the tofu mixture into the skillet over Swiss chard and fold in together. Spoon into a lightly greased or oil spray 9 inch round pie dish or springform pan. Smooth out the batter in the pan. Scatter tomatoes halves evenly over the frittata.

Pour the tofu mixture into the skillet over Swiss chard and fold in together. Spoon into a lightly oil sprayed 9 inch round pie dish or springform pan. (Can omit if you want to make oil free) Smooth out the batter in the pan. Scatter tomato halves evenly over the frittata.

Optional. If you sautéed the veggies in an oven safe pan, then you can bake the frittata directly in that pan instead of transferring the frittata.

Bake the in the oven for 40 minutes until firm and golden on top. Allow too cool for 10 minutes.

Refrigerate any left overs. This dish is good in the refrigerator 4-5 days.

Quick Note: 

Customize this frittata with greens you have on hand and add in extra veggies you may have like bell peppers or red onions to add to the top of the frittata before you bake it.

Any questions on vegan substitutes or how to swap out ingredients to make a recipe plant based? Comment Below and lets figure it out!

Vegan Swiss Chard Frittata

Vegan Swiss Chard Fritta is plant based, gluten free and made with tomatoes, spices and tofu.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Course: Breakfast, vegan
Cuisine: Vegan
Servings: 6
Author: Shelly Hughes

Equipment

  • Blender or food processor

Ingredients

Vegetable Saute

  • 1 bunch Swiss chard about 1 lb including the stems and leaves
  • 3 garlic cloves, minced
  • 6-8 grape tomatoes, sliced in half
  • 1/4 cup water (oil free saute)
  • salt and pepper to taste optional

For the Blender or food processor (make the batter/egg substitute)

  • 14 oz Firm tofu (drained, no need to press)
  • 1 tbsp cornstarch replace with arrowroot
  • 2-3 tbsp nutritional yeast
  • 4 tbsp unsweetned non dairy milk, (soy, almond, etc)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp turmeric
  • 1/4-1/2 tsp salt to taste
  • 1/2 tsp pepper
  • 1/4 tsp red pepper flakes optional

Instructions

  • Preheat the oven to 375 degree F.

Saute

  • For the Swiss chard, slice the stems thin into small chunks and for the leaves slice into ribbons. To a medium hot saute pan add the Swiss chard stems to the pan with a 1-2 tbsp of water and saute for about 7-8 minutes. Add in the Swiss chard leaves and garlic. Cook until the leaves are tender, 2 to 3 minutes.

Tofu Batter (Egg Substitute)

  • In a blender/food processor add in the tofu, non dairy milk and the rest of the ingredients and blend to combine until smooth. Season to taste with salt and pepper.

Assemble/Bake

  • Pour the tofu mixture into the skillet over Swiss chard and fold in together. Spoon into a lightly oil sprayed 9 inch round pie dish or springform pan. (Optional, can omit if you want to make oil free). Smooth out the batter in the pan. Scatter tomatoes halves evenly over the frittata.
    Optional. If you sauteed the veggies in an oven safe pan, you can bake the frittata directly in that pan instead of trasferrring the frittata.
  • Bake in the oven for 40 minutes until firm amd golden on top. Allow to cool for 10 minutes.

Notes

Refrigerate and store any left overs for up to 4-5 days.
Tried this recipe?Mention @PlantBasedFoodyLife or tag #PlantBasedFoodyLife!

 

 

Oatmeal Berry Bake for Breakfast

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Oatmeal Berry Bake for Breakfast

Oatmeal Berry Bake for Breakfast

Looking for a new breakfast? This Oatmeal Berry Bake for breakfast is something that you can make in advance and have every morning or even as a healthy dessert. IT includes a mix of old fashioned oats, your favorite berries, and a mix with a pinch of cinnamon and chia seeds. Make your house smell really good!

This recipe is very flexible if you want to swap out certain ingredients. You can use walnuts or seeds, or skip the nuts if you want to. You can use your favorite plant based milk, sweetened or unsweetened.

Ingredients Oatmeal Berry Bake for Breakfast

Ingredients Oatmeal Berry Bake for Breakfast

Ingredients  for this Oatmeal Berry Bake

  • Old fashioned oats
  • Chia seeds
  • Warm water
  • Cinnamon
  • Berries (blueberries, strawberries, etc) Yes! You can use
    fresh or frozen berries.
  • Plant milk (I use almond milk)
  • Chopped Walnuts (can omit or use seeds)
  • Maple Syrup
  • Vanilla
  • Pinch of salt

Nutritional Info on this dish😀

Oats are a great source of fiber, cinnamon is loaded with antioxidants and is anti-inflammatory and the whole dish together smells wonderful. Berries are a great source of  antioxidants, great for the skin and help with lowering cholesterol. Walnuts are a healthy fat, good for the gut, include antioxidants and can help with feeling satiated or feeling full. This would be a great way to start the day and a good twist on eating old fashioned oat meal.

How to make the Oatmeal Berry Bake?

Preheat the oven to 350 degrees. Start with chia seeds. Chia seeds mixed with warm water will be used as the binder or an egg replacement for this oatmeal berry bake.

Chop up the fruit into bite size pieces and chop the walnut into small pieces.

Ingredients Oatmeal Berry Bake for Breakfast

Ingredients Oatmeal Berry Bake for Breakfast

Ingredients Oatmeal Berry Bake for Breakfast

Ingredients Oatmeal Berry Bake for Breakfast

To a mixing bowl, add in the oats, cinnamon, berries and chopped walnuts and combine.
Go back to the chia seed water mixture, add in the rest of wet ingredients and salt. To the chia mixture add in the plant milk, maple syrup, vanilla, salt, and whisk together until well combined.

Pour the mixture into the baking pan with the oats, berries, and walnuts, and gently combine all together.

Bake in the oven for 45 minutes or until the oatmeal becomes slightly golden. The oatmeal mixture should be a little soft but will firm up once it cools in about 20 minutes.

Baking Oatmeal Berry Bake for Breakfast

Baking Oatmeal Berry Bake for Breakfast

Can you make this in advance?

Yes, can make this the day before and is good in the refrigerator for up to 7 days or 3 months in the freezer.

Oatmeal Berry Bake for Breakfast

Baked Berry Oatmeal for Breakfast
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Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 6
Author: Shelly Hughes

Ingredients

  • 1½ cup warm water
  • 2 tbsp chia seeds
  • 2½ cup rolled oats
  • 3 cup berries, cut into bite size pieces
  • 2/3 cup chopped wamlnuts (nuts or seeds of choice)
  • 1/2 tsp cinnamon
  • 1 cup plain plant milk
  • 2 tsp vanilla
  • 1/3 cup maple syrup
  • 1/4 tsp salt

Instructions

  • Preheat the oven to 350 degrees. Mix the water and chia seeds in a large bowl and set aside.
  • To a mixing bowl add the oats, berries, walnuts and mix together. Set aside.
  • To the chia mixture add the plant milk, maple syrup, vanilla and salt. Whisk to well combined. Pour the mixture into the bowl with the oats, berries and nuts together. Gently fold together. Pour into a 9 inch baking pan.
  • Bake the oatmeal berry mixture for 45 minutes until the color is slightly golden. The oatmeal should be a little soft and will firm up as it cools. Allow to cool for 20 minutes and will be ready to serve.
  • Top the oatmeal berry bake with any remaining fruit and nuts. Store in the refrigerator fro 7 days or in the freezer for 3 months.
Tried this recipe?Mention @PlantBasedFoodyLife or tag #PlantBasedFoodyLife!

Vegan Cinnamon Balls

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Vegan Cinnamon Balls

Vegan Cinnamon Balls are the perfect treat for something sweet. This no bake dessert is made with simple ingredients easily found in your kitchen. The balls are made with a combination cinnamon, dates and vanilla.

Cinnamon is a healthy and delicious spice to add to your diet. It can help with inflammation because it is anti-inflammatory, and can help with insulin resistance and lower blood sugar.

Old fashioned oats make a great binder for the balls but are also a great source of nutrition in this little dessert. Oats are fiber rich and help you feel fuller faster. Also adding oats to your diet can help with weight loss and lowering cholesterol.

Cinnamon Ball Ingredients

Ingredients Cinnamon Balls

  • cinnamon
  • dates
  • oats (old fashioned oats)
  • vanilla
  • maple syrup
  • salt (optional)

How to make Vegan Cinnamon Balls (pretty simple and no bake)

Get the dates ready! You want to used softened dates. To soften the dates, add to bowl and submerge in water for about 10 minutes. Strain the dates and discard the water. Remember to remove the pits!

Soaking Dates

Get out the food processor! Add the pitted dates to the food processor. Pulse the dates for about 20-30 seconds until the dates form a small ball and are chopped.

Dates

Next, you want to add the rest of the ingredients to the food processor and pulse for about 1 minute. The ingredients will start to form a dough ball.

Making Cinnamon Balls

Remove the ingredients from the processor and start to create smaller cinnamon balls.

Making Cinnamon Balls

Take about 1-2 tablespoons of the dough and roll between your hand and start to form a little one inch ball. Add the cinnamon balls to a baking sheet lined with parchment paper.

Rolling Cinnamon Balls

Place the baking sheet in the freezer for 15 minutes.

Freezing Cinnamon Balls

Ready to Eat! Store in the refrigerator for about 5-7 days. You can also keep them in the freezer to last longer.

Want to make Cookies?

Cinnamon Cookies

Simple, take a fork, flatten the ball, and you have a cookie. Add them to the baking sheet and freeze for about 15 minutes. Ready to serve! 

P.S. CLICK HERE for the new...FREE Plant Based Oil Free Salad Dressing Guide… which includes 7 Simple and Delicious oil free dressing and shopping list. GET IT NOW! 

Vegan Cinnamon Ball Recipe

Vegan Cinnamon Ball Recipe mixed with oats, dates and splash of vanilla and maple syrup. Takes about 10 minutes to make.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Dessert
Keyword: balls
Servings: 6
Author: Shelly Hughes

Equipment

  • food processor

Ingredients

  • 2 cup oats
  • 1 cup soft pitted dates (8-10 dates)
  • 1 tbsp cinnamon
  • 2 tbsp maple syrup
  • 1 tsp Vanilla extract
  • 1/8 tsp salt optional (gived extra flavor)

Instructions

  • Add the pitted dates to a food processor. Pulse for a few seconds and the dates are broken up and will start to form a small ball.
  • Add in the oats, maple syrup, vanilla extract and salt to the food processor. Pulse the ingredients for about 60 seconds. The ingredients will form into a ball.
  • Take the batter and create 1 inch balls. Take about 1-2 tbsp of the batter, using your hands roll into balls.
  • Place the balls on baking sheet lined with parchment. Put in the freezer for 15 minutes. Ready to eat. Keep refrigerated.
  • The cinammon balls are good in the refrigerator for about 5-7 days. You can also freeze them to last longer.
Tried this recipe?Mention @PlantBasedFoodyLife or tag #PlantBasedFoodyLife!

Oven Roasted Hash Brown Potatoes

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Oven Roasted Hash Brown Potatoes

Oven Roasted Hash Brown Potatoes

Oven Roasted Hash Brown Potatoes are the perfect breakfast or side dish for dinner. Typically hash brown are cooked in oil. This version is oil free, easy to make, and taste delicious with roasted pepper and onions.

Potatoes smell so delicious with bell pepper and onions cut into bite size pieces. With around 10 minutes or less of prep work, you just put the potatoes in the oven and they are ready in about 35 minutes. You can also make them in advance and warm up.

Ingredients for the Hash Brown Potatoes

Ingredients Hash Brown Potatoes

  • Potatoes. Your choice of potatoes. For this recipe, red potatoes were used.
  • Red Bell Pepper
  • Green Bell Pepper
  • Red Onion
  • Salt and Pepper to taste

How to make the Oven Roasted Hash Brown Potatoes

  1. Preheat the oven 425 degrees and line a baking sheet with parchment paper
  2. Chop the potatoes with skin on into small cubes about 1 inch cubes. Add to a large bowl.

    Chopped Veggies Hash Brown Potatoes

    Chopped Veggies Hash Brown Potatoes

  3. Mix in the bell pepper and red onions. Mix the ingredients together.

    Chopped Veggies Hash Brown Potatoes

  4. Season with salt and pepper. (Optional) And mix together.
  5. Add the mixture to the lined baking sheet and add to the oven.

    Roast the Hash Brown Potatoes

  6. Roast in the oven 35-40 minutes and turning halfway. Potatoes are ready once fork tender.

Potatoes are ready to be served. Taste delicious the next day too. My favorite thing to pair them with are Mexican Tofu scramble or some toast.

P.S. CLICK HERE for the new...FREE Plant Based Oil Free Salad Dressing Guide… which includes 7 Simple and Delicious oil free dressing and shopping list. GET IT NOW! 

Oven Roasted Hash Brown Potatoes

Oven Roasted Hashbrown Potatoes

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Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 4
Author: Shelly Hughes

Ingredients

  • 4-5 medium size potatoes, chopped red potaoes
  • 1/2 green pepper, small dice
  • 1/2 red pepper, small dice
  • 1/2 red onion. small dice
  • salt and pepper to taste (optional)

Instructions

  • Preheat oven to 425 degrees and line a baking sheet with parchment paper
  • Chop the potatoes with skin on into about 1 inch cubes. Add to a large bowl. Mix in the bell pepper and red onions. Mix the ingredients together.
  • Season with salt and pepper. (optional) And mix together.
  • Add the mixture to the lined baking sheet. Roast in the oven 35-40 minutes and turning halfway. Potatoes are ready once fork tender.
Tried this recipe?Mention @PlantBasedFoodyLife or tag #PlantBasedFoodyLife!

Easy Mexican Tofu Scramble

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Easy Mexican Tofu Scramble

Easy Mexican Tofu Scramble is packed with flavor and is quick to make for a weekend breakfast or dinner. If you want to recreate scrambled eggs or Mexican egg scramble, tofu scramble is a delicious option. You can whip this dish up very quickly. Crumbling up the tofu and chopping the veggies, and sautéing everything together, you have a meal in a short amount of time.

One of my favorite ways to serve this tofu scramble is on warmed corn tortillas topped with salsa, cilantro and avocado. So delicious! You can also serve with a side of toast and hash browns. It’s all good!

Ingredients for the Mexican Tofu Scramble

Easy Mexican Tofu Scramble Ingredients

  • Extra Firm Tofu
  • Nutritional Yeast
  • Fresh Lemon Juice
  • Red Onion
  • Red and Green Bell Pepper
  • Jalapeno
  • Corn (Fresh or Frozen)
  • Garlic
  • Salt & Pepper (to taste)
  • Tamari

Quick Tip on Preparing the Tofu (Optional)

Tofu Press

Above is my Homemade Tofu Press! Not too complicated and it does the job.

When you press the tofu, it will help release some of the liquid and the tofu will cook better and absorb the flavors.

How do you press the tofu? Wrap the tofu in a paper towel, or towel, and place in a bowl. Put a pan on top and something heavy like a can and let the liquid release for 15-30 minutes. Do this first, before  you prepare the veggies.

How to make the Mexican Tofu Scramble:

  • This is an added step. Pressing the tofu block in advance before you crumble the tofu helps release a lot of the liquid and the tofu will absorb the flavors and cook better.
  • Once the tofu is pressed. Crumble the tofu into small pieces and mix in the lemon juice and salt. It resembles scrambled eggs.

    Tofu Scramble

  • Texture resembles scrambled eggs.

    Ingredients for the Mexican Tofu Scramble

  • Chop your veggies into small diced pieces.

    Ingredients for the Mexican Tofu Scramble

  • Add a little water at a time to the sauté veggies since this is an oil free recipe. Start by adding the red onions and sauté for a couple minutes. Next add in the bell peppers and jalapeño and sauté for a couple of minutes. Adding in a little splash of water as necessary.

    Ingredients for the Mexican Tofu Scramble

  • Stir in the tamari, corn and the crumbled tofu and heat all the way through. Stir occasionally 3-5 minutes. Salt and pepper to taste. You can use fresh or frozen corn, frozen corn adds a little extra liquid to the dish and helps blend the flavors together.

    Mixing ingredients together

    Mixing ingredients together

  • Sauté everything together until warm and serve!

If  you want more of an egg flavored tofu scramble you can add a pinch of black salt to the tofu. Black salt gives a scrambled egg taste and smell. (A little goes along way)

As an option you can warm up some corn tortillas and add the scramble topped with salsa, cilantro and avocado! This also makes for great leftovers.

Side Note:

The other halves of the bell peppers and red onion can used to make the hash brown potatoes. Make the potatoes first and while they are cooking make the tofu scramble.

Here is a a link to Oven Roasted Hash Brown Potatoes!

Oven Roasted Hash Brown Potatoes

 

P.S. CLICK HERE for the new...FREE Plant Based Oil Free Salad Dressing Guide… which includes 7 Simple and Delicious oil free dressings and shopping list. GET IT NOW! (it includes an avocado lime dressing that would go great with the tofu scramble)

Easy Mexican Tofu Scramble

This can be for breakfast, lunch or dinner. The Mexican Tofu scramble mixed with onions, peppers, tofu and garlic topped with your favorite toppings!
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Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Breakfast, dinner
Cuisine: Mexican, Vegan
Keyword: tofu scramble
Servings: 4
Author: Shelly Hughes

Ingredients

Mexican Tofu Scramble

  • 8 oz extra firm tofu pressed
  • 2 ½ tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1/8 tsp salt
  • 1/2 red onion, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1 jalapeno, minced and seeded (optional)
  • 2-3 garlic, minced
  • 1 cup corn fresh or frozen
  • 1 tbsp tamari
  • 1/4 tsp pepper
  • 1/4 water (as needed)

Favorite Toppings

  • cilanto
  • avocado slices
  • salsa
  • vegan sour cream
  • corn tortilla

Instructions

Press the Tofu before use. (Optional 10-30 Minutes)

  • Remove the tofu from the package. Wrap the tofu in a paper towel and completly covered and place in a bowl or a dish. Add plate or cutting board on top of the tofu and weight it down with pan or something heavy like can of tomatoes. Let the liquid release from the tofu. 30 minutes is ideal but you can do for at least 10 minutes while prepping the vegetables.

Mexican Tofu Scramble

  • In a bowl, crumble the tofu into the texture of scrambled eggs or small pieces. You can use your hand to crumbled the tofu or a fork or spoon. Add in the nutritional yeast, salt and lemon juice and set aside,
  • In a large skillet, heat the pan over medium heat for an oil free saute. Add in the onions and 1-2 tbsp of water and stir occasionally for about 3-5 minutes
  • Add in the bell peppers, garlic and jalapeno pepper and saute for another 5 minutes or so until the peppers are tender. You add in small amount of water (1-2 tbsp) if the ingredients start to stick.
  • Stir in the tamari, corn and the crumbled tofu and heat all the through. Stir occasionally 3-5 minutes. Add in the fresh lime juice. Salt and pepper to taste. Serve
  • Remove from heat and add in your favorite topping. Like salsa or cilanto

Notes

Serve on corn tortilla with the tofu scramble and topped with cilantro salsa and avocado.
Side of tofu scramble with toast and roasted potatoes
Tried this recipe?Mention @PlantBasedFoodyLife or tag #PlantBasedFoodyLife!

Simple Almond Milk Recipe.

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Make almond milk with just 2 ingredients. Almonds and water, that’s it! Almond milk bought in the grocery store contains at least 7 or more ingredients.

It’s really simple to make and taste delicious!

Ingredients:
1 – Cup Almonds

3 – Cups of Water

Directions:

  • Soak almonds in water for 8 hours or overnight or do it before you leave for work. The soaking helps to release the enzymes in the almonds which makes it easier for digestion. (Hey, if you don’t have the time you can soak for less)
  • Drain the water in the sink and empty the almonds into a blender. I use a Vitamix.
  • Pour 3 cups of water into blender with almonds for about 2 minutes
  • Pour mixture into a nutbag, Place the nutbag in to a bowl or a pitcher to capture the milk.
  • Squeeze the nutbag and the milk will be released.
  • Pour the liquid into a mason jar and you have made your own almond milk.

How long will the almond milk stay fresh?

The almond milk should last in the refrigerator for 3 to 5 days. In our house, the milk normally last about a day because my kids drink it so quickly. You can also make more than one batch at a time.

The almond meal in the nutbag can be frozen or stored in the refrigerator for a later use for baking, making cookies or bread. Nothing goes to waste!

Vegan Plant Based Oil Free Dressings and Sauces Guide!
Over 7 Plant Based Oil Free Recipes plus a grocery list for each recipe. Easy to follow recipes that take minutes to prepare. Simple recipes to add to you favorite salads, veggie bowls and more...
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