This was a delicious breakfast! It took some time to make, but well worth the wait. I served these with fresh fruit on the side & it was a perfect meal! Hope you enjoy!!

Ingredients:

2 green peppers, washed, seeded & sliced in rings

1 block of firm tofu

frozen or fresh spinach cooked with garlic salt to taste

6 mushrooms, cleaned, sliced & sauteed in coconut oil, s & p

2 Tbspn. almond milk or other non dairy milk of choice

2 Tbspn. vegan parmesan cheese, plus more to sprinkle on top

2 Tbspn. potato starch

2 tsp. tahini

1/4 tsp. onion powder

1/4 tsp. turmeric

1 tsp. salt

dash of ground black pepper to taste

chives, to sprinkle on top

2 Tbspn. coconut oil to sautée per 2 filled peppers

Directions:

1. Clean mushrooms as you wish (I rinse lightly & dry). Mince them. Sautée mushrooms in coconut oil. Add s & p.

2.Cook spinach with very little water. Spinach has a high water content, you don’t want spinach to be watery. Add garlic salt to taste.

3. Mix spinach & mushrooms together & sautée together for a minute to meld the flavors.

4. Blend tofu, milk of choice, parmesan cheese, potato starch, tahini, onion powder, turmeric, salt & pepper.

5. Place oil in a sautée pan & sautée sliced peppers. While sauteéing, pour in tofu “egg” mix, sprinkle top with chives & extra parmesan to taste.

6. Sautee 2-3 filled peppers on one side for at least 5 minutes on medium heat. Make sure they don’t burn. Place on baking sheet that is sprayed with cooking spray.

7.Cook for approximately 5 minutes in 350°F oven.

These are so yummy! Enjoy!!