Stuffed Breakfast ‘Bellos

vegan, whole food plant-based, easy, healthy, oil-free, etc

Scrambling for a savory breakfast idea? Start with juicy portobello mushroom caps and stuff them to the brim with a quick tofu scramble! Meaty, umami, and hearty enough for the biggest appetites, it’s a knife-and-fork kind of meal worth waking up early for. Of course, you could always just sleep in and call it brunch, too.

Prep Time15

Cook Time30

Total Time45

Servings: servings

Calories: 212kcal

Author: Hannah Kaminsky

Ingredients

4 medium portobello mushrooms
2 tablespoons low-sodium soy sauce
1 medium yellow onion diced
1 medium red pepper deseeded and diced
1 clove garlic minced
1-3 tablespoons water
10-12 ounces super firm tofu
3 tablespoons nutritional yeast
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground tumeric
1/4 teaspoon kala namak (black salt) optional
2 cups fresh baby spinach
1/4 cup fresh basil minced

To Serve

1 medium avocado, sliced
fresh basil, to taste

Instructions

Preheat your oven to 350℉ degrees and line a baking sheet with parchment paper.
Remove the stems from the portobello mushrooms and use a spoon to scrape out the gills. Save them for another use, like making soup or plant-based ground meat.
Brush each mushroom cap with ½ tablespoon soy sauce and place on the prepared baking sheet, spacing them out evenly. Bake for 10 minutes or until slightly softened but not cooked all the way through.
Meanwhile, set a nonstick skillet over medium heat and add the onion, bell pepper, and garlic. Sauté, adding a splash of water as needed to prevent the vegetables from sticking, until the onions are translucent and aromatic; 5 – 6 minutes.
Roughly crumble the tofu into the pan. Season with nutritional yeast, crushed red pepper flakes, turmeric, and kala namak (if using.) Cook for 4 – 6 minutes long, until any excess liquid has evaporated.
Fold in the spinach and cook for 1 minute, until just wilted. Turn the heat off and mix in the basil.
Divide the tofu scramble equally between the par-cooked mushrooms, mounding it up towards the centers. Bake for 10 minutes, until lightly browned on top.
Top each mushroom with sliced avocado and basil. Serve hot!

Notes

Serving suggestion: Round out your plate with toast, sliced tomatoes, fresh fruit, and/or hash browns. If you’re not much of a breakfast person, you can serve these for lunch or dinner alongside a leafy green salad, whole grain pilaf, and/or steamed veggies.

Notes: Super firm tofu already has nearly all of the water press out of it, so there’s no need to drain. If you can only find regular water-packed extra-firm tofu, place the tofu in a microwave-safe dish and heat in short bursts (around 30 seconds each) until visible moisture is released. Squeeze out as much liquid as possible and blot with paper towels.

In a hurry? Simply chop the portobello mushrooms and sauté them along with the onion and bell pepper to make a classic veggie scramble.

Nutrition