Vegan Breakfast Skillet

Step 1

Cut potatoes to be an equal size of each other. Soak in water for 30 minutes.*

Step 2

While soaking, cut up the peppers and onions. You can leave large or dice, but try to ensure they are the same same roughly.

Step 3

Dice the mushrooms if adding.

Step 4

Once the potatoes have soaked for 30 minutes, drain throughly. Pat dry with a towel.

Step 5

Over medium high heat, melt coconut oil in a large skillet.

Step 6

Add the potatoes in a single layer. Depending on the size of skillet this may need done in batches. DO NOT overcrowd the potatoes or they will stick.

Step 7

Cook for 2 minutes - DO NOT TOUCH FOR 2 MINUTES! Flip, cook another 2 minutes. Stir again, cook 2 more minutes. (Do this a total of 10 minutes)

Step 8

Reduce heat to medium low. Add in peppers and onions. Stir together.

Step 9

If adding sausage and want it crumbled, add it in at this point by breaking off small pieces and adding it in. Cook 4 minutes.

Step 10

Add in all your seasonings (salt, pepper, Italian seasoning and garlic powder) and stir to combine

Step 11

If you are adding egg product, do it here. Slide the mixture to one side of your skillet, add the crumbled tofu to the empty side along with your turmeric, kala namak and pepper on top of the tofu.

Step 12

Scramble together until all the tofu is yellow in color.  Let cook for 1 more minute.

Step 13

Combine both sides together.

Step 14

Add in the spinach and mushrooms and cook for 2 minutes.

Step 15

Drizzle maple syrup and cook until spinach has wilted.

Step 16

Top with vegan cheese if desired.

Step 17

*If you want sausage patties instead of crumbled, you can remove the skillet potatoes recipe from the skillet and place on a serving dish. Add the sausage patties to the skillet and cook according to directions.

Step 18

Serve with a side of sliced or mashed avocado. Top with cilantro or a side of salsa if desired. Or ketchup.