By Allie Fenwick
I love to impress my friends with vegan food, and living with four other omnivores gives me the perfect audience to taste-test my recipes. My housemates enjoy my vegan creations, but they especially love breakfast.
Tofu scramble is the most ideal vegan breakfast (or lunch or dinner) because it is a high protein, satisfying meal that brings me back to the days where I enjoyed scrambled eggs. The yam hash browns are a sweet twist on a breakfast staple, and really complement the tofu scramble and pancakes.
And finally, the creme de la creme, my healthy vegan pancakes. I’ve featured this recipe over at Spoon University, but it’s so good that I’m sharing it again. Here are the recipes:
Sweet potato hash browns
1 small sweet potato
1 tbsp olive oil
1/4 tsp maple syrup
1/4 tsp cinnamon
salt to taste
- Preheat the oven to 375 degrees
- Wash and peel sweet potato
- Slice into rounds and then chop into thin slivers
- Place sweet potato in a bowl and mix in olive oil, maple syrup, and salt
- Line a pan with parchment paper and spread sweet potato evenly
- Bake for about 25 minutes
1 block firm tofu
1/3 large white onion, diced
1/2 tsp turmeric
1/2 tsp garlic powder
Salt to taste
Optional: Baby spinach, mushrooms, peppers, or any other vegetable
- Heat olive oil on a pan at medium
- Sautee diced onion until soft
- Using your hands, crumble tofu into the pan
- Add turmeric, garlic powder, and salt and mix through until the tofu is evenly yellow
- Let the tofu cook for two more minutes, remove from pan
1 cup unsweetened non-dairy milk
1 cup old fashion or quick-cooking oats
- In a blender, combine all ingredients until very smooth
- Heat light-tasting oil or cooking spray on a pan at medium temperature
- Pour batter onto pan in 1/4 cup measurements
- Flip when bubbling and then enjoy!
Not only is this breakfast truly satisfying, but you’ll feel sincerely accomplished when you see all of your hard work on your plate. I’ve tried to keep the recipe as simple as possible, but obviously there are three different components, so you can just make one at a time if that suits you — they all taste great on their own. Happy brunching!
If you like this recipe, take a look at these vegan Aunt Jemima pancakes.
If you have a recipe you’d like to share, let us know in the Recipe Box!3