Breakfast for dinner is one of my favorite ways to make life a little easier.
There’s something comforting about a hot skillet full of crispy potatoes, savory seasonings, and vegetables after a long day. It feels like comfort food, but it’s also packed with ingredients that leave you feeling satisfied instead of weighed down.
This Plant-Based Breakfast Skillet comes together with frozen Potatoes O’Brien, tofu, vegetables, and a little plant-based chorizo for extra flavor. It’s hearty enough for supper, easy enough for a weeknight, and impressive enough for a weekend brunch.
Why You’ll Love This Recipe
- Great for breakfast, brunch, or dinner
- Uses convenient frozen Potatoes O’Brien
- One-pan meal
- Packed with vegetables
- High in plant protein from tofu
- Easy to customize
- Perfect for busy weeknights
What to Serve With Plant-Based Breakfast Skillet
Serve this skillet with:
- Fresh fruit
- Whole grain toast
- Simple green salad
- Fresh salsa
Plant-Based Breakfast Skillet
This hearty breakfast-for-dinner skillet is packed with crispy potatoes,
savory soy chorizo, colorful vegetables, and fluffy tofu scramble. It’s cozy, filling, and easy enough for busy weeknights — with plenty of veggies tucked
right in.
Ingredients
- 1 tablespoon olive oil
- 1 bag frozen Potatoes O’Brien
- ½ cup onion, diced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 package soy chorizo
- 1 block extra-firm tofu, drained and crumbled
- 2 tablespoons nutritional yeast
- 2 tablespoons chicken-style seasoning
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- Salt and black pepper, to taste
- 2 cups baby spinach
- 2 green onions, sliced
Instructions
Heat the olive oil in a large skillet over medium-high heat. Add the Potatoes O’Brien and cook until browned and crispy, about 10 minutes. (remove from pan and set aside)
Add the onion, bell pepper, and zucchini to the pan. Cook until softened, about 5 minutes.
Stir in the soy chorizo and cook for 2 to 3 minutes, breaking it apart as it heats through.
Add the crumbled tofu, nutritional yeast, garlic powder, smoked paprika, turmeric, salt, and black pepper. Stir well and cook until the tofu is hot and lightly golden.
Fold in the spinach and cook until wilted.
Add back in your crispy potatoes
Top the skillet with green onions and serve with avocado, hot sauce, ketchup, and fresh fruit if desired.
Notes
Tip: Cooking the potatoes undisturbed for a few minutes at a time helps them
crisp up instead of steaming.
Change It Up: Swap the soy chorizo for plant-based breakfast sausage for a more classic diner-style flavor.
Now & Later: Leftovers reheat surprisingly well and make a great filling for wraps or
breakfast burritos the next day.
Real Life Thoughts
Sometimes the best dinners aren’t fancy at all.
They’re the meals you can pull together from a few ingredients you already have on hand. A skillet full of potatoes, vegetables, and tofu may not seem exciting, but it creates the kind of meal that feels comforting, satisfying, and completely doable on a busy day.
And that’s what real-life healthy eating looks like.
