Paprika Breakfast Perlas

Paprika Breakfast Perlas



For the paprika Perla

10 Wilcox Perlas new season potatoes

1 tsp coconut oil

1 tsp bittersweet paprika

½ tsp onion powder

½ tsp garlic powder

½ tsp salt

A pinch of black pepper

For the salsa mushrooms…

2 cups button mushrooms, cut into quarters

1 TBS salsa

For the scrambled tofu…

½ block tofu

1 TBS nutritional yeast

½ tsp turmeric powder

½ tsp garlic powder

½ tsp onion powder

¼ tsp salt


To start, boil the Perlas in enough water to cover. Leave them to boil for around 10 minutes, or until soft.

Meanwhile, heat a little coconut oil in a pan and fry off the mushrooms. Season in the pan to your taste. In the last minute of cooking, add the store brought salsa and stir through.

Drain the Perlas once they are cooked and place in a bowl.

Mix in the coconut oil, paprika, onion and garlic powder as well as the salt to coat.

Heat a little coconut oil in a non-stick pan and fry off the Perlas.

Meanwhile, prepare the tofu scramble by crumbling the tofu into a fry pan, along with a little more coconut oil. Add the nutritional yeast, turmeric, and remaining tofu ingredients and stir through until thoroughly coated.

Fry off the Perlas until they are crispy and enjoy it all together while hot.

Serve with some fresh avocado on the side. Yum!

In partnership with Sarah Tanner

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