Hemp Tofu Scramble Breakfast Pizza topped with Hash Brown Potatoes. Vegan Recipe

More Savory breakfasts, all Soy-free and gluten-free
Lentil Mung Bean Omelettes with blackened veggies and havarti. GF
Millet Chickpea chard Bake GF
Chickpea flour fat pancakes with cauliflower. GF
Soy-free Frittata. GF
Chickpea flour Veggie omelettes. GF

Steps:
Saute the onion, peppers and garlic until golden.



Add spices, greens and mashed Hemp tofu and mix well. cover and cook for 6-7 minutes.



Prep the pizza crust. Top with the scramble.



Top with grated russet or regular potato, a spray of oil and a generous dash of salt and pepper.



Bake for 10 minutes and serve hot!



Hemp Tofu Scramble Breakfast Pizza topped with hash brown potatoes
Allergen Information: Free of Dairy, egg, corn, soy, nut. The scramble is gluten-free. 

Serves 2
Ingredients:
1 tsp oil
1/3 of a medium onion chopped, 1/2 cup
1/2 red bell pepper, chopped 1 inch pieces
1 clove of garlic, minced
1/2 cup chopped greens (I used chard)
1/2 tsp cumin powder
1/2 tsp chipotle pepper powder
1/2 tsp turmeric
1/8 tsp black salt (kala namak)
1 tsp thyme
1 8 oz package Hemp Tofu (or 1.5 cups cubed firm tofu)
1 Tbsp nutritional yeast flakes 
1/4 tsp salt or to taste

This Spelt Crust recipe here or use any of the glutenfree Pizza crust options.

1 russet potato or white potato grated, and lightly squeezed in a paper towel
salt and pepper

Add cheese like this Spicy Cashew Mozzarella (optional)

Method:
Make the Scramble:
In a pan, add oil and heat on medium. Add onion and red bell pepper and cook until onion is translucent. 5 minutes
Add the garlic and greens and cook for another 2 minutes.
Add the spices and mix well. Add the tofu, nutritional yeast and salt and mix well. Cover and cook for 7 to 8 minutes. Stir once in between. If the scrambles begins to stick, add a Tablespoon or so water to deglaze. Hemp tofu has enough moisture, so it doesn’t usually dry up that soon, but regular tofu might. Taste and adjust salt and spice. 

Make the Pizza crust, and roll it out on parchment. about 11-12 inches. Pre-heat the oven to 425 degrees F. 
Top with the scramble and spread evenly. Grate a Russet potato on a paper towel. Lightly squeeze in the towel, then top the scramble. You can also add thinly sliced potato on top instead. Spray oil, Sprinkle salt and pepper generously. Add vegan cheese shreds (optional)
Bake for 10-11 minutes. Broil for a minute for crisper hashbrowns. Slice and serve. 
Top with avocado slices, Sriracha mayo, or hot sauce or other dressings of choice. The scramble can dry out while baking unless well covered by the hash browns, so the dressings add moisture back. 

Notes: I made this in 30 or so minutes active time. Kneaded the dough of the crust, then let it sit and rise till the scramble was made and the potato grated. Shaped it after the 20 minutes rise/scramble cook time and topped it with the scramble and potatoes and put it in the oven.

This scramble is being shared at Rickis wellness weekend.