I haven’t been able to get this breakfast out of my head since visiting Common Roots Cafe in Minneapolis a few weekends ago. It’s a little carb heavy but is delicious and super filling. When my husband woke up wanting breakfast potatoes, I couldn’t help but recreating Common Roots’ Farmer’s Breakfast this morning.
What to use:
2 pounds new potatoes
1 tbsp Olive oil
1.5 tsp Cumin
1.5 tsp Paprika
1 container extra firm tofu
1 tsp garlic powder
1/2 tsp salt
1 tbsp olive oil
3-4 cups spinach
1 heirloom tomato
2 slices Ezekial bread
1/2 avocado
Pepper
Ketchup
Salsa
what to do:
Chop the new potatoes and toss with the olive oil, cumin and paprika. Bake at 400 for about 35 minutes or until fork tender, tossing a few times throughout cooking.
While the potatoes are cooking, press your tofu in 3-4 towels and place under something heavy for about 20 minutes. My vitamix works perfectly as a tofu press. Then slice lengthwise, cover with olive oil, garlic powder and salt. When the potatoes have about 10 minutes left to cook, put the tofu on a hot burner and cook 3-4 minutes per side, until lightly browned.
Slice the tomatoes and cook over medium heat in a little olive oil, a few minutes on each side.
Cook the spinach over medium heat with a little olive oil if you wish for a few minutes, until wilted.
Slice the avocado, toast the bread, and top with the avocado, followed by a little black pepper.
Serve with ketchup or salsa for the potatoes, and enjoy!
SaveSave
