Breakfast Potatoes & Tomatoes

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Breakfast Potatoes & Tomatoes

If you are a fan of a savory breakfast, you will love these potatoes and tomatoes. This makes 4 servings as a light breakfast with a side of fruit, or 2 heartier servings.
My Notes:
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Meal Type: Breakfast
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Kid-Friendly, Nut-Free, Seasonal (Cold Weather)
Tool: Stove
Ingredient: Potatoes, Tofu, Tomatoes
Servings: 4
Calories: 252kcal
Ingredients
  • 2 tablespoon(s) olive oil
  • 3 medium Yukon gold or russet potatoes washed, cubed
  • 1 yellow onion sliced
  • 7 oz firm tofu crumbled
  • 1 teaspoon(s) cumin
  • 2 teaspoon(s) dried oregano
  • salt & pepper to taste
  • 1 cup(s) grape or cherry tomatoes halved
Instructions
  • Heat 1 tablespoon of the olive oil in a non-stick pot over a low-medium heat. Add the potatoes and cook for 5 minutes, stirring as needed.
  • Now add in the onion, crumbled tofu, cumin, oregano and season to taste with salt and pepper. Cover the pot and cook for 15 minutes.
  • In a second pot, heat the remaining tablespoon of olive oil over a medium heat. Fry the tomatoes for 5 minutes and season to taste with salt and pepper. Serve the potatoes alongside the cooked tomatoes.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 252kcal | Carbohydrates: 35g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 16mg | Potassium: 809mg | Fiber: 4g | Sugar: 3g | Vitamin A: 208IU | Vitamin C: 20mg | Calcium: 114mg | Iron: 3mg
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