It’s dark, it’s cold, it’s winter. I don’t know about you, but when winter rolls around, my body craves heavier food. I love cooking for people and sharing my home to friends for a good meal. And my favorite meal is vegan brunch.

When I first went vegan, one of the first things I’ve learned to make was tofu scramble. Even though I never really cared for scrambled eggs, this vegan version is still packed with protein and vitamins without the cholesterol.

Tofu is such a versatile staple in a vegan diet. Its bland flavor is perfect for absorbing whatever flavor you put into it. The turmeric gives it the yellow color, while the other seasonings bring out the flavor profile of the scramble. The secret ingredient is nutritional yeast, which gives it that egg-y and cheesy flavor that very much mimics scrambled eggs. You can even toss in mushrooms, or kale like I did here.

And what is a vegan brunch without some kind of potato side? Regular potatoes are still delicious, but what I’m really into are sweet potatoes. They are packed with beta-carotene, an antioxidant and precursor to Vitamin A. I never get tired of sweet potatoes, especially when they come in different colors! The purple ones are worth a shot; the flavor is a bit more mild than their orange cousins.

Tofu Scramble

You will need:

• 1 16 oz. package of tofu
• 1 teaspoon of salt
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1/4 teaspoon of turmeric
• 1/2 teaspoon of black pepper
• 1/4 cup of nutritional yeast
• 2 tablespoons of coconut oil
• fistful of kale

Heat coconut oil in a pan on medium heat. With clean hands, crumble the tofu into the pan. First, add the salt and stir to mix evenly. Then add the garlic powder, onion powder, turmeric, and black pepper and stir throughout the tofu. Cook for 10 minutes. Then add the nutritional yeast and mix thoroughly again for another 5 minutes.

Finally, add the kale. Stir for 5 minutes to break it down a little. Then it’s done.

Sweet Potato Hash

You will need:

• 3 cups of cubed sweet potatoes
• 1/2 shallot, diced.
• 2 tablespoons of coconut oil
• 1 teaspoon of salt, divided into 2 half-teaspoons
• 1 tablespoon of rosemary

Heat the coconut oil in another pan on medium heat. Throw in the shallot and 1/2 teaspoon of salt, which will help draw the water out of the shallot. Stir for 3 minutes until caramelized. Add the cubed sweet potatoes and stir in the other 1/2 teaspoon of salt. Be sure to coat it all in oil. Cover the pan with a lid, as the steam will help cook the potatoes. Stir occasionally for 15 minutes.

Add the rosemary and stir occasionally for 5 more minutes. Keep the pan covered when you’re not stirring. The potatoes are done when they are easily pierced with a fork.

The tofu scramble and the sweet potato hash make the perfect pair. It goes well on top of toast. If you take condiments as seriously as I do, marinara or Sriracha hot sauce compliment it beautifully. I hope you enjoy this vegan brunch! Bon appétit!