Paprika Breakfast Perlas

So for these next 4 weeks on the challenge it’s all about building lean muscle. These new season @wilcoxgoodnessnz Perlas are a dream for vitamins, minerals, and of course, clean carbs (which is just as crucial as protein for building strength).

I’ve transformed them into seriously delicious, crispy, and full of flavour little nuggets. Partnered with my fave tofu scramble and some salsa mushrooms, this is a dream way to start (or end!) the day, ideal for slower weekend mornings.

Recipe for 2

For the paprika Perlas…

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!

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