Packed with flavour, spice, and plant-based protein, this satisfying and spicy breakfast dish makes enough for the whole family and is a cinch to make. Mustard powder, turmeric, and tahini lend not only their colour but their flavour to this scrumptious dish while sweet potatoes and spinach make sure that mom gets her veggies.
Ingredients
- 17 oz (500 g) firm tofu
- 1 1/2 tsp (7 mL) garlic powder, divided
- 1/2 tsp (2 mL) hot smoked paprika, divided
- 1/2 tsp (2 mL) sweet smoked paprika, divided
- 1/2 tsp (2 mL) salt, divided
- 1/4 tsp (1 mL) mustard powder
- 1/2 tsp (2 mL) ground turmeric
- 1/4 tsp (1 mL) dried red pepper flakes
- 2 Tbsp (30 mL) nutritional yeast
- 1 1/2 Tbsp (22 mL) tahini
- 3/4 cup (180 mL) oat milk
- 1 cup (250 mL) finely diced sweet potato
- 2 Tbsp (30 mL) extra-virgin olive oil, divided
- 1/4 cup (60 mL) sliced green onions
- 2 cups (500 mL) baby spinach leaves
Instructions
Lay a folded kitchen towel on a cutting board, place tofu on top, and drape the end of the kitchen towel over the top of the tofu. Press tofu to remove excess water by placing a cast iron pan or other heavy object on top. After 15 minutes, pat tofu dry and, using clean hands, break into crumbles the size of large breadcrumbs. Set aside.
Set out a small and a medium-sized bowl and add 3/4 tsp (4 mL) garlic powder, 1/4 tsp (1 mL) hot paprika, 1/4 tsp (1 mL) sweet paprika, and 1/4 tsp (1 mL) salt to each one. Stir well to combine.
To the small bowl containing the garlic-paprika mixture, add mustard powder, ground turmeric, red pepper flakes, nutritional yeast, tahini, and oat milk. Whisk together to make a creamy sauce. Set aside.
To the medium bowl containing the garlic-paprika mixture, add sweet potatoes and 1 Tbsp (15 mL) olive oil, stirring well to coat with spice mixture.
Heat a large nonstick pan on medium-high heat and add sweet potatoes. Cook for 5 to 7 minutes until soft and beginning to brown. Remove to plate and set aside.
Add remaining 1 Tbsp (15 mL) olive oil to pan and heat on medium-high. Add tofu and cook until light golden brown on both sides, stirring gently and being careful not to break up tofu too much. Once tofu is light golden brown, add sauce and stir gently to coat. Add green onion and spinach, then re-introduce sweet potatoes, stirring to combine for a few minutes until spinach begins to wilt. Serve immediately with whole grain toast or flour tortillas.
Tip: Pressing the tofu thoroughly before cooking is the key to a good golden sear — any residual moisture will steam the tofu instead of browning it, so take the full 15 minutes and pat it well before crumbling.
Serves 4
By Helena McMurdo