Breakfast for Dinner – My Comfort Food

12 Mar

Some of the best comfort food is breakfast for dinner.  Hot, sizzling pancakes fresh off the griddle, scrambled “eggs,” and Morningstar soysage patties make a perfect meal that warms up your belly and soul.

Kevin has become famous among our family and friends for his vegan sweet potato pancakes, and I’ve decided to share his secret recipe with you all.  I’ve also baffled many people with my tofu scramble, leaving them believing they were eggs.

I made this meal for New Year’s Day brunch and it was a big hit among my friends.  My friend who doesn’t even like sweet potatoes got seconds of the pancakes.  Make this meal for breakfast, brunch, lunch or dinner – anytime during the day – and you’ll find this meal comforting.

Kevin’s World Famous Sweet Potato Pancakes

Ingredients (makes about 14 pancakes)

  • 1 medium sweet potato
  • 2 cups Bisquick
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons brown sugar
  • 2 teaspoons cinnamon
  • 1/8 teaspoon nutmeg
  • 1 1/2 cups almond milk
  • 1/4 cup vegetable oil


  • Mrs. Buttersworth Lite Maple Syrup
  • Smart Balance Butter


  1. Microwave sweet potato on high for 6 minutes, or until tender. Remove skin and mash potato with a fork.
  2. Meanwhile, combine all ingredients, except for the sweet potato, in a medium bowl and mix well.
  3. Add mashed sweet potato to the rest of the ingredients and mix well until mixture is mostly smooth.
  4. Pour about 1/4 cup on a hot griddle for each pancake. Cook until bubbles break on surface. Turn; cook until golden, or about 3 minutes total.
  5. Keep cooked pancakes in toaster oven at 175 degrees to keep warm until served.

Ali’s Tofu Scramble

  • 1 small red pepper, finely diced
  • 1 small green pepper, finely diced
  • 1 small squash, finely diced
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 block tofu, drained and diced in large chunks
  • 1 tablespoon turmeric
  • 1 teaspoon paprika
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon curry powder (optional)
  • 1 tablespoon olive oil


  • Heinz No Salt Added Ketchup
  • Texas Pete Hot Sauce


  1. Heat 1 tablespoon olive oil in a medium pan over medium heat.
  2. Add all veggies and sauté for about 5 minutes, or until veggies are tender.
  3. Add tofu and cook for another 5 minutes, stirring frequently.
  4. Add spices and simmer on low for about 5 minutes.




2 Responses to “Breakfast for Dinner – My Comfort Food”

  1. Kristina March 13, 2012 at 11:11 am #

    That all looks delicious! I know a couple who eats meat that hangs out with another couple who doesn’t, and I think this meal would be perfect for them all to have together! 😉


  1. Another Burrito Recipe…For Breakfast « Choose Veg Atlanta - April 23, 2012

    […] month I made breakfast for dinner and whenever I make this meal I always have plenty of tofu scramble left over. That weekend I […]

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