July 22, 2012

Big Vegan Breakfast Recipe


This is my favourite thing to make for breakfast. It is really easy and SO filling! Jerome loves me to make it for him after we do a really strenuous exercise morning or when he is just really hungry. I always wake up in the morning so hungry and it is so satisfying to have a big meal first up! 

 serves 2


 Toast:
  2 Slices of bread, toasted and buttered with a vegan spread

Scrambled Tofu:
  350g of extra FIRM tofu, drained
  1 tablespoon olive oil
  1 teaspoon garlic powder
  1 teaspoon onion powder
  1 teaspoon of curry powder (I use Keens)
  1 tablespoon soy sauce
  1/2 teaspoon turmeric
  Salt and Pepper

Sautéed Tomatoes:
  2 tomatoes, sliced 
  Few basil leaves
  1 clove garlic, minced

Onions:
  1 onion, thinly sliced
  Spray oil

Mushrooms and Asparagus:
  Bunch of asparagus
  Handful of mushrooms, washed and halved

Extras:

  1 avocado
  Baby spinach

  Extra basil leaves to garnish
  Spray oil  Salt and Pepper for extra seasoning

  1. Spray oil a fry pan and cook onions on high heat and allow to caramelise and brown. Keep tossing if it is sticking to the bottom.
  2. In the meantime, in a large bowl, place the block of tofu and all of the other scramble ingredients besides the oil. Use a fork or your hands and crush the tofu into smaller bits while coating it with the spices. Put the oil and the tofu in a pan on medium heat. Using a spatula, keep tossing it around and breaking it up into smaller bits.
  3. While the onion and tofu are cooking, put the sliced tomatoes in a pan. Add the minced garlic, a few basil leaves and extra oil if needed. Flip them over after each side has browned. 
  4. Add the mushrooms and asparagus to the same pan or another pan. Cook mushrooms until they have shrunk. Cook the asparagus until browned - keep flipping to brown each side. 
  5. Toast bread and butter it with vegan spread.
  6. Cut the avocado as desired.
  7. Take tofu, onions, asparagus and mushrooms off heat when done and distribute onto plates. Take tomatoes off heat and serve on a bed of fresh baby spinach. Put toast and sliced avocado onto the plates. Season with extra salt and pepper and garnish with a few basil leaves.
  8. Enjoy! This is SUCH a filling and yummy breakfast.

12 comments :

  1. MMMMM,...Madison! What a great meal! So fresh & appetizing too! :)
    I just made your tofu & veggies lasagan & my husband Peter & I loved it so much! It was just perfect with a good red wine! :)

    This vegan breakfast is a big breakfast for champions! :)
    I just gave you an AWARD!! Yeah!! Come on over here & read all about it: http://sophiesfoodiefiles.wordpress.com/2012/07/22/vegan-double-ginger-rhubarb-jam-some-latest-awards-yeah/

    ReplyDelete
    Replies
    1. Oh I am so glad that you enjoyed it! I hope the instructions of the layering were clear. It is difficult to write what to do in words hehe. I really love it.

      Awwwww... thank you so much. I am going straight over there now to check it out :) you made me smile!

      Delete
  2. Delicious combination - just right for a Sunday morning. Thanks for posting!

    ReplyDelete
    Replies
    1. Thanks Paul. It is a really yummy big breakfast :)

      Delete
  3. I have mixed experiences with success with tofu. Some discoveries I would just not like to be without (tofu mayo) and others I am not so sure about including scrambled tofu. But your recipe has inspired me to try again! The spices you add will probably make all the difference! Thanks for sharing!

    ReplyDelete
    Replies
    1. Hello! I know... sometimes it takes a while to get into tofu and I have also had many bad experiences but I absolutely adore this tofu. It has so much flavour and I am sure that you will enjoy it :)

      Delete
  4. Madison, this is one of the most appealing looking vegan breakfast dishes I´ve seen. I need to give this a try. It looks amazing! Thanks for sharing. I´m a vegan chef myself and I´m happy to try out your recipes. Thanks!

    ReplyDelete
    Replies
    1. Hi Sebastian! I am so glad that you like the look of this dish :) Hope you enjoy it

      Delete
  5. After having my wisdom teeth out I'm still on a soft(ish) diet and have been eating (your) choccie custard and icecream nearly constantly.
    Made the scrambled tofu a couple of days ago and provided my tastebuds with SUCH relief! Delicious. Will definitely make the rest of the breakfast once I can chew properly again!
    Carina

    ReplyDelete
    Replies
    1. Hi Carina,
      Oh I am really happy that our recipes have been helping you through your pain. I hope you start feeling better soon! I am glad that you enjoyed our scrambled tofu :)

      Delete
  6. I love tofu scramble its so nice but I am trying to lay off the soy based products. I have done this same meal wit mashed chickpeas crumbled up and it is just as nice to eat. Thanks for the recipe, as always fantastic !

    ReplyDelete