This one is for all my vegan and non-vegan followers who love spices and immense flavor!
Serving Size: 1
1 tbsp coconut oil
1/4 block of tofu, pressed and crumbled
6 cherry tomatoes, halved
1 cup of spinach
1 cup of kale
1/2 green bell pepper, cubed
3 tbsp of creole seasoning (I use Tony Chachere’s Creole Seasoning)
1 tsp black peppercorn
1 boiled egg, halved (if non-vegan)
Heat coconut oil in a pan on medium heat and add all ingredients, except for egg. Stir together. Cook for 10-15 minutes, occasionally stirring. Once veggies are soft, remove pan from heat and place in bowl. Top with boiled egg halves and enjoy your healthy breakfast!