My favourite time on the weekends is when I get to make us a big vegan breakfast. YUM!
It's great, because it's the time when breakfast can become lunch, and you actually have the time to savour your food, you're not rushing to eat it because you're at work (check out my "desk breakfasts" here), and you have a chance to sit and decide what to do for the day over a cup of yummy tea or coffee.
|My usual weekday breakfasts|
I came up with my own version of scrambled tofu - as everyone does - and I think what I like about it best is that it incorporates most of the foods I love into one meal!
My Scrambled Tofu!Tofu - around half a block depending on how hungry you are!
2 T Oil - I used olive this time because I ran out of coconut
2 cloves Garlic
Vegan Worcestershire Sauce - 1T
Soy sauce - 2 tsp
Mushrooms - 4 medium
Savoury Yeast flakes - 1tsp
Sunflower seeds - 2 tsp
Roughly chop or break up the tofu and place in a medium sized bowl.
Sprinkle with Cumin, and pour in Worcestershire sauce - stir through the tofu.
Add in the sunflower seeds and soy sauce.
Chop up the garlic, and heat the oil in a fry pan on medium heat.
Add the garlic to the fry pan, cook for a minute - stirring constantly - then add mushrooms and fry until browned around the edges.
Add the tofu mixture to the mushrooms, and cook until the tofu is cooked through and brown on most sides, then set aside.
Cut your bread into thick slices and toast (I like mine extra thick and cooked under the grill - mmm)
Butter your toast, place baby spinach on each piece then finish with the tofu and mushrooms on top - Et voilà!
(Best served with a delicious cup of coffee, or if you're me and constantly forget to buy coffee every time you're at the shops you will have a Chocolate So Good. )