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Vegan recipes from my kitchen

Cast iron breakfast skillet (vegan & gluten-free)

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Two cast iron skillets on the grill with tofu scramble and Beyond Meat breakfast sausages.

Fire makes everything taste better – including breakfast and brunch! So bring out the grill for this cast iron breakfast skillet. It’s filled with veggie sausage and a hearty tofu scramble. You can easily make it your own by using your preferred vegetables.

Finish with hash browns or fruit. Vegan and gluten-free.

Cast iron skillets on an outdoor grill with tofu scramble and veggie sausage.

You may recall that lo about a month ago, a weather event hit our area. We were without power for 5 days, and had lots of chances to get reunited with our outdoor grill again. From that experience, I shared several camping meal ideas – for breakfast through dinner.

One item that was a regular favorite that week was a cast iron breakfast skillet.

Well, as “luck” would have it, our power outages have continued with some regularity. Thanks to more storms and a delicate electrical system in the area, we’ve lost power about 5 more times since. Thankfully, the longest recent outage has only been 6 hours.

Here’s one silver lining, though. That’s given me ample opportunity to perfect the breakfast skillet and put together all of the details for you.

Cast iron breakfast skillets cooking on the grill.

This grilled breakfast is a full meal for four in individual mini cast iron skillets.

It includes savory veggie sausage, beautifully browned & toothsome tofu, onions that have a bit of sweetness around the edges, and a dose of vegetables to get the day rolling. 

Along with seasonings like cumin, ancho chili powder, and paprika, the fire itself adds a wonderful edge to the meal. 

Finish it off with some grilled potatoes or hash browns, and you’ve got a breakfast that makes you glad you got outside.

Hopefully, you’ll be able to enjoy your cast iron breakfast skillet somewhere pretty – by a beach or a mountain cabin, perhaps. But know that it tastes equally delicious standing in your driveway in pajama bottoms, as I have been.

Someday party idea: It would also be a fun recipe to use at a brunch or barbecue breakfast. (But maybe with real pants? No pressure.)

Super firm tofu in vacuum packaging at Trader Joe's.

What kind of tofu should I use?

My preferred tofu for tofu scramble and almost any occasion is super firm vacuum packed tofu.

It’s really convenient, because it doesn’t have to be pressed first. You can find packages of super firm vacuum packed tofu at most natural grocery stores. Wildwood makes it, and so does Trader Joe’s.

Vacuum packed tofu comes in a few different sizes – usually 10, 16, or 20 ounces. Whatever you don’t use for this recipe, simply put into a covered container, and refrigerate for later use.

If you can’t find that variety, water-packed tofu will also work. For best results, press it first. Or if you’re in a pinch, drain it, and pat it dry as best you can. Water packed tofu that hasn’t been pressed doesn’t brown quite as well, but it will still taste good.

How to make a cast iron breakfast skillet

Start by heating up the grill. If you’re using charcoal, get the fire to a nice, medium high heat. If you’re using propane, bring it to about 500 to 600 degrees.

Spray four 6.5 inch cast iron skillets with oil spray. Or lightly coat each one with organic canola oil.

Put a veggie sausage into each skillet.

Then cut four 1-inch thick slices of tofu. (That should equal about 3 ounces per slice.) Crumble a slice into each skillet.

Then make your seasoning mix. Combine the following:

  • Cumin
  • Ancho chili powder
  • Paprika
  • Granulated onion

Evenly divide the spices amongst the tofu in the skillets. Then finish with a pinch of salt on each one.

In the remaining areas of skillet, put chopped onions and your preferred vegetables.

Seasoned tofu and vegetables in skillet with veggie sausage.

Seasoned tofu, kale, and vegetables in cast iron skillet on grill.

Put the skillets on the grill grates. Close the cover, and allow it to get nice and warm. Once it’s all brown on one side, flip with a long spoon or spatula.

Continue until everything is beautifully browned, and the onion is a little caramelized around the edges.

For easiest serving, move the tofu scramble and sausages to four plates. (Those cast iron skillets get really hot!)

Can I use a larger skillet?

Absolutely!

If you don’t want to use four separate skillets, you can do it all in one or two bigger skillets instead. Just make sure there’s enough room for everything to get some direct heat on the skillet. You don’t want to overcrowd.

Make ahead tip

If you’ll be serving these breakfast skillets on a camping trip, make your life easier by making the spice mix ahead of time! That way you won’t have to carry all of the spices in their own separate jars.

If necessary, you can double or triple the amount of seasonings you’ll need for each day. Just know that every 6.5 inch skillet gets ¼ teaspoon of seasoning mix plus a pinch of salt. (If you don’t plan on bringing salt along, you could also include it in the mix.)

Hands holding plate with tofu scramble, hashbrown patty, and breakfast sausage.

Make it your own

You can easily customize the skillets and make them your own by varying the ingredients.

For the sausage, I use Beyond Meat breakfast sausage. They are gluten-free and come in spicy and regular. (Spicy is my favorite!) You can put them directly onto the skillet frozen or thawed. (Obviously frozen will take a little bit longer to cook.)

But there are loads of vegan breakfast sausages on the market. Gardein breakfast patties are also a favorite. (Although, Gardein sausage is not gluten-free, if that’s a deal breaker for you.)

Full-sized sausages also work. Simply slice one, and divide it evenly amongst the skillets.

If you like eggy flavors, add a pinch of kala namak to the tofu, and a sprinkling of nutritional yeast flakes.

For the vegetable mix, you can use whatever appeals to you. I usually opt for yellow, red, or orange bell peppers, kale, and/or Brussels sprouts. However, there are lots of options! You could do any combination of sliced mushrooms, broccoli, zucchini, or shredded carrots.

If any of the vegetables are on the sturdy side (like broccoli or Brussels sprouts) be sure to slice them thinly or cut them small, so that they can cook faster.

Spice it up by adding a drizzle of hot sauce to your finished skillet. Truff Sauce is my current go-to.

Several slices of avocado or a big dollop of guacamole would be a very welcome finish on each scramble.

For some freshness, a garnish of chopped cilantro would also go nicely here.

Hashbrowns in a grill basket on the grill.

What to serve with it

My favorite thing to serve with cast iron breakfast skillets is frozen hash brown patties. (I get them at Trader Joe’s, but they’re available at most grocery stores.) They cook surprisingly well in a grill basket. Just give them a few minutes on each side, so that they’re nicely crisp and toasty.

(Don’t have anywhere to keep them frozen ahead of time? No worries! They work thawed as well, as long as you’re able to keep them cool in a cooler ahead of time.)

If you have access to an air fryer or oven, make breakfast potatoes.

Toast with non-dairy butter and/or avocado finishes the meal nicely.

It’s also good with a cold salad like black bean corn avocado salad or potato salad.

Or keep it simple and serve it with orange slices, grapefruit, or berries.

Cast iron breakfast skillets cooking on outdoor grill.

Cast iron skillets on an outdoor grill with tofu scramble and veggie sausage.

Cast iron breakfast skillet

Why should the grill only get love at dinnertime? Flame licked tofu scramble and veggie sausage is a terrific start to the day. Make a meal for four in individual 6.5 inch mini cast iron skillets. (Or cook it all together in one or two larger skillets, if that's what you have!) Serve with grilled hash browns or fruit.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American, Vegan
Keyword: barbecue food, camping recipes, outdoor grill
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 212kcal
Author: Cadry Nelson

Ingredients

  • Spritz oil spray
  • 4 vegan breakfast sausages thawed or frozen
  • 12 ounces super firm tofu in vacuum packaging
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ancho chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon granulated onion
  • Pinch salt
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped mixed vegetables like bell pepper, kale, and/or Brussels sprouts

Instructions

  • Bring an outdoor grill to 500 degrees.
  • Spritz four 6.5 inch skillets with oil spray or lightly grease each skillet with organic canola oil.
  • Put one vegan breakfast sausage on every skillet.
  • Now get your block of super firm vacuum packed tofu. Cut four 1-inch thick slices (about 3 ounces). Crumble a slice into each skillet.
  • Combine cumin, ancho chili powder, paprika, and granulated onion in a small bowl. Then evenly divide the spice mix between the four skillets. Sprinkle 1/4 teaspoon of the spice mixture onto the tofu in each skillet. Finish the tofu with a pinch of salt on each one. (Don't worry about combining the spices evenly within the tofu mixture. As it cooks, it will spread out.)
  • On the remaining empty area of the skillets, put about 2 Tablespoons of chopped onion into each skillet and 2 Tablespoons of mixed vegetables. (If you're using sturdier vegetables like Brussels sprouts or broccoli, remember to slice them thinly for optimum cooking.)
  • Put the skillets onto the heated outdoor grill. Don't move the tofu, vegetables, or sausage for several minutes, so that it can brown on one side. (If you have a cover, this is a good time to put it down, so that the heat stays in & it cooks faster.)
    Once it has browned nicely, flip everything with a long spoon or spatula. Allow it to cook for a few more minutes before moving again.
    Once everything is evenly browned, and the onions have bits of caramelized color on it, the skillets are done. Carefully scoop the tofu scramble and sausages onto four plates.

Notes

For the breakfast sausage, I use Beyond Meat breakfast sausages. Gardein breakfast patties are also good, if the dish doesn't have to be gluten-free. But feel free to use the vegan sausage of your choice. Even a full-sized sausage link will work here. Just cut one into slices, and divide it between the four skillets.
Super firm vacuum packed tofu comes in packages of 10, 16, and 20 ounces. Cut a 1 inch thick slice per skillet (about 3 ounces). Put any remaining tofu you don't need in a covered container in the refrigerator for later use.
Vacuum-packed tofu is ideal here, because you don't have to press it first, and it doesn't have excess liquid in it. However, if necessary you can use water-packed tofu, and press it first. (Follow these directions on how to press tofu.) Or in a pinch, you can use water-packed tofu without pressing. Drain it and pat it dry as best you can. It will still work. It just may not get quite as browned because of the additional water.
If you're going to be making this skillet while camping, you can make the seasoning mix ahead of time. Put the spice mix of cumin, ancho chili powder, paprika, and granulated onion in a baggie. Then you won't have to take full bottles of spices with you. (You can even add a generous pinch of salt to the mix, if you don't plan on having salt with you.)
For the mixed vegetables, feel free to use any of your favorites. I especially like chopped red, yellow, or orange bell peppers, chopped kale, or thinly sliced Brussels sprouts. However, your options are unlimited. You could use thinly sliced broccoli, shredded carrots, sliced mushrooms, or thinly sliced zucchini. If you're using very sturdy vegetables (like broccoli or Brussels sprouts), remember to cut them small or thin for faster cooking.

Nutrition

Calories: 212kcal | Carbohydrates: 10g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Sodium: 627mg | Potassium: 296mg | Fiber: 4g | Sugar: 2g | Vitamin A: 935IU | Vitamin C: 12mg | Calcium: 44mg | Iron: 20mg
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Posted On: September 9, 2020
Comment: Leave a Comment

About Cadry

Cadry Nelson is the writer, photographer, and recipe creator behind Cadry’s Kitchen, a vegan food & lifestyle blog started in 2009. Through approachable recipes, vegan travel guides, and down-to-earth discussions on the social aspects of being vegan, Cadry shows that living a vegan lifestyle is deliciously uncomplicated. Cadry has been featured on NBC News, Mashable, Today, Reader's Digest, Yahoo, Delish, Shape, and Huffington Post.

Comments

  1. Lauren Venem says

    September 9, 2020 at 11:30 am

    Where do you find your hash brown patties/what brand?

    Reply
    • Cadry says

      September 9, 2020 at 11:33 am

      I get hash brown patties at Trader Joe’s. They’re available at most grocery stores, though, if Trader Joe’s isn’t convenient for you.

      Reply
  2. David says

    September 11, 2020 at 10:41 am

    5 stars
    There are some foods that you love, and then you don’t even realize they are so much better on the grill! This breakfast is one of those – it was so good with the grilled flavor and the charring from the cast iron skillets. Bravo!

    Reply
    • Cadry says

      September 11, 2020 at 11:20 am

      I’m so glad you enjoyed it! It’s amazing what the grill can do.

      Reply

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Welcome

Hi, I'm Cadry Nelson. I'm the recipe creator, writer, and photographer behind Cadry's Kitchen.

Cadry's Kitchen is a vegan food & travel blog. It features plant-based comfort food classics that are ready in about 30 minutes.

You can also find travelogues & recommendations on where to eat vegan while traveling - even in unlikely places!

Contact me at cadryskitchen@gmail.com.

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