My wife and I both love a warm savory breakfast. We have never really liked tofu scramble which as vegans severally limits our options. This recipe started out as a way to use some leftovers, and turned in our favorite breakfast. When we got up we had two 1/2 dosa left over from the last nights dinner out. They were filled with curry flavored spinach and potatoes. We were both hungry so that sounded like a good base. I added a bunch of fresh veggies, seasoning and some vegan chicken slices, and it turned out to be delicious. This dish, with its infinite varieties is fast becoming our favorite go to breakfast.

The awesome thing about this recipe is everything can be changed. You can change the vegetables, seasoning and protein, and if you follow the measurements it will come out very tasty. I’ve tried a variety of different veggies and proteins and always love it.

Ingredients

• 1 – 2 tablespoons olive oil
• 1 small to medium potato
• 1 cup frozen cut spinach
• 3/4 cup of frozen corn
• 6 – 10 cherry tomatos sliced thin
• 2 spring onions, greens only, and thinly sliced
• 3/4 cup of any protein. Such as, vegan chicken, baked tofu, tempeh or any bean
• 1 teaspoon curry powder
• 1 tablespoon soy sauce
• Salt and pepper to taste

Directions

• Cover the potatoes, and spinach in water and bring to a boil. When the potatoes are just tender remove from the heat and drain.
• Add the olive oil to a medium sized pan over medium hight heat.
• When the oil is hot, add the potatoes, spinach and curry powder, cook for 3 – 6 minutes.
• Add the corn, tomatoes, spring onion, protein and soy sauce, cook for 4 – 6 minutes.
• Serve the dish by itself, or add some bread and fruit. Tasty!

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