The 15-Minute Pasta Salad recipe idea was so popular that I thought I’d follow up with another quick, easy, step-by-step meal.
A good breakfast doesn’t have to be time-consuming. In fact, this breakfast scramble takes just 15 minutes. :)
This scramble, which incorporates petite red potatoes, eggs, tofu, and spinach (+ spices) is one of my favorite savory breakfasts. You can add hot sauce, too, if you’re looking for a little kick.
Here we go!
Minute 1: Slice 1/5 block of tofu lengthwise and wrap in paper towel. Put under something heavy, like a dish.
Minute 2: Chop potatoes into small pieces, place in microwavable boil, fill with water, and microwave for 5 minutes.
Minute 3: Place 1 tablespoon olive oil in wok and heat to very high.
Minute 3.5: In small bowl, beat two eggs, salt, chili powder, and pepper.
Minute 4: Chop spinach in small pieces.
Minute 4.5: Unwrap tofu and chop into small pieces.
Minute 7: Drain potatoes and add to hot wok. Stir once to thoroughly coat in oil and then let brown on each side, stirring only occasionally.
Minute 11: Scoot potatoes over to one side of the wok and add tofu crumbles to the other.
Minute 12: Thoroughly stir potatoes and tofu crumbles together.
Minute 12.5: Stir mix again and drop temperature down to medium. Add eggs with spices. Add spinach. Stir thoroughly.
Minute 13 – 15: Let cook on medium for another 3 minutes, plate, salt, and serve.
The result: a very simple, wholesome, and non-eggy scramble. I prefer to let the other ingredients compete with the eggs for flavor, not be overwhelmed by all egg. If you’re more into egg, you could also add another or reduce the potatoes.
15 minutes isn’t so bad for a Monday, either!
15-Minute Breakfast Scramble
Ingredients (for 1):
- 2 eggs
- 1/5 block of extra firm tofu
- 5 petite red potatoes
- 1 handful of spinach
- Generous amounts of salt and pepper, to taste
- 1/4 tablespoon chili powder
- Olive oil
- Cooking spray (if necessary – my wok is really sticky)
Directions:
- Slice 1/5 block of tofu lengthwise and wrap in paper towel. Put under something heavy, like a dish.
- Chop potatoes into small pieces, place in microwavable boil, fill with water, and microwave for 5 minutes.
- Place 1 tablespoon olive oil in wok and heat to very high.
- In small bowl, beat two eggs, salt, chili powder, and pepper.
- Chop spinach in small pieces. Unwrap tofu and chop into small pieces.
- Drain potatoes and add to hot wok. Stir once to thoroughly coat in oil and then let brown on each side, stirring only occasionally.
- Scoot potatoes over to one side of the wok and add tofu crumbles to the other. Thoroughly stir potatoes and tofu crumbles together.
- Stir mix again and drop temperature down to medium. Add eggs with spices. Add spinach. Stir thoroughly.
- Let cook on medium for another 3 minutes, plate, salt, and serve.
What is your favorite 10 – 15 minute breakfast?
Yum! I love egg scrambles, but during the week I eat at my desk so I only really have eggs on the weekends. I love making sweet potato hash and eggs and if I microwave the sweet potatoes before throwing them into the pan with oil, it takes less than 15 minutes and it SO delicious!