Carrots, sweet potatoes, green onions and mushrooms are seasoned with tamari, hot chili oil and sesame seeds in this everything-but-the-sink breakfast hash. Black beans, red cabbage and broccoli chunks finish this versatile day starter with extra protein and fiber, but feel free to adapt it to fit whatever leftover veggies you have in your fridge. This recipe comes to us from Stephanie, The Recipe Renovator.
- 2 tablespoons olive oil
- 6 ounces cremini mushrooms, sliced
- 1 carrot, sliced into thin diagonals
- 1 sweet potato, diced into 1/4 inch cubes
- 2 green onions, sliced
- 6 ounces firm or extra firm tofu
- 2-4 tablespoons low sodium tamari
2 teaspoons toasted sesame oil
1-2 teaspoons hot chili oil
- 2 tablespoons sesame seeds
- 1/4 head red cabbage, thinly sliced
- 3 cloves garlic, peeled and minced
- 1 broccoli stalk, cut into small chunks
- 1/2 cup black beans, rinsed and drained
- salt and pepper, to taste
Heat the oil in a large skillet or sauté pan over medium heat. Add the mushrooms, carrot, sweet potato and green onion to the pan. Cook, stirring intermittently, for about 10 minutes, or until the vegetables have softened.
Crumble the tofu into the pan, breaking it up with your fingers as you add it to the vegetables. Stir to combine. Season the vegetable mixture with the tamari, sesame oil, chili oil and sesame seeds.
Add the cabbage, garlic, broccoli and black beans to the pan. Stir until well combined and cook for about 5 minutes, or until the flavors have fully melded together. Season with salt and pepper to taste and enjoy!