Loaded Sweet Potato Breakfast
Preparation
Wash the sweet potato thoroughly, cut it in half, season with salt and pepper, then place it in a roasting bag. Bake in a preheated oven at 200°C for approximately 30–40 minutes, until tender.
Meanwhile, roughly crumble the tofu with a fork. Spray a pan with olive oil spray and fry the sliced mushrooms over medium-high heat until browned. Add the tofu and the spices: paprika, turmeric, garlic powder, salt and pepper. Fry together for a few minutes, then add the baby spinach and cook until just wilted.
Mix the Vegaföl with the lemon juice, chopped fresh herbs, salt and pepper. If a thinner consistency is desired, add a little water as needed.
Once the sweet potato is baked, loosen the inside with a fork. Top with the tofu and mushroom filling, drizzle with the Vegaföl dressing, and finish with pumpkin seeds, pickled red onion and fresh herbs.
