Breakfast for dinner

Dom and I got back from our trip late last night and are full on back to normal life. I’m planning to post some updates from our trip, but have gotten a little bogged down with catching up on work and home chores. So in the meantime, I figured I would do a quick update regarding our dinner tonight.

On the Beach with a Coconut in Puerto Rico!

We had two sweet potatoes that were about to be on their last legs, so we decided to whip up some sweet potato hash seasoned with some Chinese 5 spice blend. To continue with the breakfast theme, we combined it with a yummy Mexican-style tofu scramble. We used the Vegan with a Vengeance tofu scramble recipe as a base.  We had fresh onions on hand, but instead of mushrooms we used frozen peppers and corn. (Decent fresh produce can be hard to come by this time of year in Chicago, plus we haven’t had a chance to go shopping since we got back.) Also, we added some kidney beans half way through – would have used black beans, but we were all out. Topped it off with some habanero lime salsa and it was delish! We are both excited for leftovers tomorrow!

Mexican Tofu Scramble with Sweet Potato Hash


About vegantraveladventures

I'm a 26 year-old vegan trying to see as much of the planet as my pocket book (and vacation time) will allow. I often bring along my vegetarian boyfriend, Dominic. We decided to start this blog as a fun way to document our trips and share helpful travel advice. When we are at home in Chicago we spend a lot of our time in the kitchen, so we may share some food ideas as well. We love heat and garlic. I also have a pretty big salt tooth.
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