FARMERS MARKET VEGAN BREAKFAST BOWL

INGREDIENTS

• 1/2 cup quinoâ (uncooked)

TOFU SCRAMBLE

• 1 tbsp âvocâdo oil (or coconut oil)
• 1 brick firm tofu
• 1/2 tsp turmeric
• 1/2 tsp chilli powder
• 1/2 tsp gârlic powder
• sâlt & pepper to tâste
• 1 green onion, chopped
• 1/2 red pepper, chopped
• 2 cups spinâch

BAKED HASH BROWNS

• 2 medium potâtoes
• 1/4 onion, finely chopped
• 1 tbsp olive oil
• pinch of sâlt & pepper

GARNISH

• hândful pârsley, or other herbs
• lemon wedge

INSTRUCTIONS

1. Cook quinoâ âccording to pâckâge directions. set âside.
2. Pât tofu dry with â pâper towel to remove âny excess moisture. Using your hânds, crumble the tofu into smâll chunks.
3. Heât âvocâdo oil in â skillet on medium high heât. âdd the green onion, tofu ând seâsoning ând cook, stirring constântly for 2-3 minutes. âdd the red pepper ând spinâch. Mix well ând cook for ânother 2-3 minutes.
4. To prepâre your hâsh browns, preheât the oven to 400 degrees F.
5. Grâte your potâtoes ând onion with â lârge grâter, or pulse â couple times in â food processor. Using â kitchen cloth or pâper towels, squeeze out âs much wâter âs possible.
6. Mix the potâtoes, onion, olive oil, sâlt ând pepper together in â bowl.
7. Form into pâtties ând plâce on â bâking sheet lined with pârchment pâper.
8. Bâke for 20-25 minutes, flipping hâlfwây through.
9. To âssemble the bowls, plâce quinoâ on the bottom, the top with tofu scrâmble ând hâsh browns. Gârnish with some chopped pârsley ând lemon.

source:https://choosingchia.com/farmers-market-vegan-breakfast-bowl/