I taught 39 people how to make a filling plant based breakfast in 30 minutes (not oatmeal)

This is the replay of my first live virtual cooking class of the year, where 39 people cooked along with me to make a filling plant-based breakfast in 30 minutes (not oatmeal).

The full recipe is written out below 👇🏽

If you want to cook with me live, ask questions in real time, or just be in the kitchen together, I share that side of things inside my patreon community here →  / chefshaylamd  

No pressure — just an open door.

I’m Dr. Shayla, a plant-based chef and physician who believes in food as medicine. My goal is to help you enjoy easy plant-based meals that taste good and are good for you.

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🍠 Sweet Potato Tofu Breakfast Scramble (30 Minutes)
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Ingredients
½ sweet potato, peeled and cubed ( or japanese/murasaki sweet potato)


2 medium red potatoes, unpeeled and cubed


½ yellow bell pepper, diced


3 scallion stalks, thinly sliced ( separate greens from whites)


½ block extra-firm tofu, crumbled


2 cups collard green strips (pre-cut from bag)


2 tbsAvocado oil, for sautéing


½ cup - 1 cup Water, for steaming


Seasonings
1–2 tbsp curry powder


1 tsp kala namak (black salt, optional for eggy taste)


Garlic powder, to taste ( 1 tsp)


Onion powder, to taste ( 1 tsp)


1 tbsp smoked paprika


Salt, to taste


¼ tsp allspice


2–3 sprigs fresh thyme



Instructions
Sauté the potatoes
Heat olive oil in a large skillet over medium heat. Add the chopped potatoes and let brown on on side before flipping
Add the vegetables
Stir in scallions and bell pepper. Let cook a few minutes until scallions ( whites only) are soft and see through 4-5 minutes. .
Season the tofu
Add crumbled tofu. Season with curry powder, kala namak, garlic powder, and onion powder. Cook until lightly golden and well seasoned.


Steam everything together
Add a small splash of water, then add collard greens. Season with paprika, smoked paprika, salt, additional garlic powder if desired, and allspice. Place thyme sprigs on top.


Cover and cook
Cover and steam for about 15 minutes, stirring occasionally, until potatoes and greens are tender. Add more water if needed.


Finish & serve
Remove thyme sprigs, taste, adjust seasoning, and serve warm.
—Great with fruit on the side or toast — a filling plant-based breakfast that’s not oatmeal.