Vegan Steak & Eggs, something you didn’t think was possible, until the maitake mushroom steak. I’m super excited to share these breakfast bowls with you.
The ‘steak’ is made up of pressed maitake mushrooms, seared between two cast iron skillets the Wicked Healthy way.
The ‘eggs’ are just a basic tofu scramble, lightly seasoned. A simple classic, but always delicious.
Also served up with the Steak & Eggs are seasoned breakfast potatoes and a quick tossed green salad – getting those greens in nice and early with breakfast.
Maitake, sheep’s head, hen of the woods, ram’s head, Grifola frondosa, if we’re being formal about it.
Whatever you want to call it, we’re talking about the same mushroom. They are beautiful branching layers of grey-brown fleshy shelfs of mushroomy goodness.
I find them most easily at a Korean market near me. Local farmers markets and local growers are a great place to get them. And you can always request that your favorite grocery store stock maitake.
These hen of the woods have a great earthy punch, delicious meaty texture when pressed, and can be seasoned to be reminiscent of chicken or steak depending on what kind of seasoning you go with.
The Perfect Breakfast Potatoes
My favorite breakfast potatoes are seasoned with the Spicemode CHILIFIRE dry spice blend.
Cube your potatoes. Toss with oil, spices, and salt.
Roast them on a baking sheet at 450°F for 10 minutes.
Take them out and toss the potatoes.
Turn the temperature down to 400°F and roast for another 8-10 minutes to the perfect crispiness.
- 4 clusters of maitake mushrooms
- 1 tablespoon dark, smokey coffee grounds
- 1 tablespoon maple sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon paprika
- ½ teaspoon sea salt
- pinch cayenne pepper
- Heat cast-iron skillet over medium-high heat.
- Split 3 of the maitake clusters into halves.
- Oil skillet and lay out halves, flat-side down around the outside of the pan, leaving one full cluster to fill the center.
- Press mushrooms with second skillet of the same size, letting the liquid release for a few minutes.
- When the mushrooms are good and browned and there is still a bit of liquid in the pan, sprinkle the top of the maitake with some BBQ seasoning, then flip so the seasoned side is down.
- Add a few pinches of the BBQ seasoning to the top before pressing again.
- When the liquid has cooked off and the mushrooms are condensed and charred beautifully, they are done.
- Remove from pan and serve steaks with your favorite tofu scramble, breakfast potatoes, and some breakfast greens. Enjoy!