Cast iron vegan breakfast skillet

This hearty breakfast is one of my favorite vegan camping meals. It’s a full brunch 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.

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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.

Heat the grill to about 500 to 600 degrees.

Spray four 6.5 inch cast iron skillets with oil spray.

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.

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.

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!)

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.

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.)

Vary the sausage

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.

Add seasonings

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

Vary the veggies

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.

Add a delicious finish

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.

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.)