I love this meal! It is hugely nutritious, full of plant foods, and high in vegan protein.
I serve this with my flatbread to make it a tortilla or burrito. It is great for breakfast, but I make it for dinner sometimes, too. It’s always a clear winner in my house.
Mushrooms has serious health benefits. So if you haven’t had them before, I urge you to try this meal. I used cremini mushrooms and they have a mild taste. Mushrooms support heart health, fight cancer, boost immunity, lower inflammation, improve energy, support brain function, and are even a good source of vitamin D. So chop ’em up and toss ’em in!
1 package extra firm tofu, cubed (non-GMO, organic)
3 cloves garlic, minced
2 cups onion, diced
1 cup potato, diced
1.5 cups cremini mushrooms, diced
1/4 cup nutritional yeast
1 tbsp lemon juice (or 3 drops Young Living lemon essential oil)
Himalyan sea salt/pepper, to taste
- Drain cubed tofu.
- Heat a large skillet and saute the garlic and onion for a few minutes using a splash of vegetable broth or water. Add the diced potato and mushroom and saute for 12 minutes, covered. Reduce heat and stir frequently to prevent sticking.
- Add in the tofu, nutritional yeast, lemon, and season with salt and pepper. Continue cooking, covered, until potato is cooked through.
- Serve on flatbread and add any toppings or garnishments you like. Lettuce, salsa, pineapple, vegan cheese sauce….the possibilities are endless!