Bar-B-Que Jackfruit & Tofu Scramble Hash
This stick-to-your-ribs breakfast can be made the night before and reheated in a cast iron skillet for a fuss-free morning.
Ingredients
Potatoes:
- 2 medium potatoes
- 1 tablespoon olive oil
- Salt and pepper
Jackfruit:
- 2 tablespoons olive oil divided
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 red or green bell pepper chopped
- 1 tomato chopped
- ½ package Upton’s Naturals Bacon Seitan, chopped
- 1 package Upton’s Bar-B-Que Jackfruit
Tofu:
- 16 ounces 1 block tofu, drained
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 tablespoons nutritional yeast
- Pinch of kala namak black salt
- Pinch of turmeric for color
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F. Line a baking sheet with foil or a silicone mat.
- Scrub and chop the potatoes into 1-inch pieces. Drizzle some of the olive oil on the baking sheet, and the rest on the potatoes. Season with salt and pepper, then bake for 35-40 minutes, flipping halfway through.
- Heat 1 tablespoon of the olive oil in a large skillet, then sauté the onion for 4-5 minutes. Add the garlic, bell pepper, and tomato, and pan fry until tender. Transfer to a bowl or plate.
- Add the remaining olive oil to the pan, and pan fry the Bacon Seitan for 3-4 minutes, stirring and flipping each minute or so. Add the jackfruit and cook for 4-5 minutes, flipping once, then transfer the Bacon Seitan and jackfruit to the bowl of vegetables.
- Meanwhile, crumble the tofu in a bowl and add the remaining ingredients (except for the lemon juice). Add more oil to the pan if necessary and scramble the tofu over medium heat, until the edges are golden and crispy and the tofu is thoroughly heated. Add the lemon juice.
- Add the Bacon Seitan, jackfruit, vegetables, and roasted potatoes into the pan, and stir to incorporate into the scramble. Taste and adjust seasonings, and add salt and pepper to taste.