Portobello Breakfast Fajitas

  • May 21, 2017
This has been on my Instagram for a few weeks now and I’m finally getting around to posting it.
Better late than never, I suppose.
Tardy blog posts seem to be a common thing lately, but that should turn around soon!
At any rate, I won’t waste any more of time. 
Introducing the recipe that you came here for…


1 package extra-firm tofu, pressed
1 tbsp olive oil
1 russet potato, chopped and diced into cubes  
1 tsp. turmeric
1/2 tsp. salt
1/2 tsp pepper
1/4 tsp cumin
1 tablespoon soy sauce
1 tablespoon olive oil
juice of 3 limes
1 tsp ground cumin
1/4 tsp cayenne pepper
3/4 tsp paprika
1/2 tsp garlic powder
1 1/2 tsp chili powder
4 large portobello mushrooms, sliced into strips
1 red bell pepper cored and sliced
1 orange bell pepper cored and sliced
1 green bell pepper cored and sliced
1 large onion, halved and sliced


  1. Heat olive oil for scramble in a large skillet over medium-low heat. Add cubed potatoes and cover, stirring ever few minutes for about 15 minutes or until potatoes begin to soften.
  2. While potatoes are cooking, mix together the soy sauce, olive oil, lime juice, cumin, cayenne pepper, paprika, garlic powder and chili powder in a large bowl. 
  3. Add the sliced mushrooms and stir until they are coated evenly. Marinate for 12 minutes at room temperature.
  4. Add the sliced onion and peppers to the marinade bowl and stir everything together.
  5. Heat a large skillet over medium heat. Add the marinated vegetables w/ some of the marinade to the skillet and cook until tender.
  6. Crumble pressed and drained tofu into the skillet with the cooked potatoes. Cook for a few minutes. Add turmeric, salt, pepper and cumin, stirring so that the seasoning covers the tofu and turns it into a light yellow egg-like color.
  7. After a few minutes, add mushroom fajitas to the scramble and mix together.
  8. Serve with a warm tortilla and avocado.


If you’re looking for something lighter on the belly, check out this Healthy Breakfast Skillet.