Updated: Oct 2, 2018
Are you going vegan but you just can't see to wrap your head around having oatmeal for breakfast every day? A) Maybe you should retry it using my fool-proof recipe, link here OR B) you can try our one of these two other breakfast ideas, one savoury and one sweet!
I love to make these every once in a while on weekends to switch it up or when I'm making breakfast for my friends and family! You can check out my YouTube video below and subscribe to my channel for more food related content (editing + photo creds to Julia Moran as usual) I'll write out the recipe below the video so you can have a copy to reference and print at home.
Tofu Scramble Burrito
1 tsp coconut oil
1 block firm tofu
1 Tbsp. nutritional yeast
1 tsp turmeric
1 tsp garlic salt
1/4 cup non-dairy milk
Pepper to taste
Rinse and drain the water from the package of tofu. Pat the brick of tofu with a paper towel to absorb any excess water.
In a non-stick pan heated to medium, add coconut oil and crumble the tofu by hand into small pieces into the frying pan.
Heat and fry together for another 2-3 minutes, then start adding in the spices, sea salt, and nutritional yeast.
Cook for another 4 minutes until most of the liquid is absorbed and you're starting to see some browning on the tofu.
Then you're going to reconstitute the scramble with almond milk and cook for another 2 minutes. During these last couple of minutes add ground pepper and green onion if you like.
Spoon ~ 1/3 of the scramble along the middle of the tortilla wrap and add salsa, spinach, avocado and red onion as well. These toppings are optional, add or take away whatever you do or don't like!
Wrap up the burrito, cut in half and serve warm!
Chia Seed Pancakes
1 cup of oats
1 Tbsp. chia seeds
1/2 tsp vanilla
1/2 tsp maple syrup
1 1/2 cup of plant milk
Add oats, vanilla, chia seeds, maple syrup and plant milk to a blender and mix on high speed until oats are broken down.
Put the mixture into the fridge for 10 minutes to allow the batter to thicken.
Heat up a non-stick pan oven the stove on medium heat and add vegan margarine so a thin layer covers the bottom of the pan.
Once the pan is warm, add 1/4 cup of the batter into the pan and allow the pancake to cook for 3-4 minutes until brown, the flip and cook on the other side! Repeat this until all the batter is used up.
Serve the pancakes warm with whatever toppings you like; I usually add fruit (bananas, strawberries, blueberries) and peanut butter.