HEALTHY VEGAN BREAKFAST IDEAS (not oats or smoothies)

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RECIPES
French Toast –
(use the same recipe just cut the bread into slices)

Curry Tofu Scramble –
1 block extra firm tofu (drained)
1 tsp turmeric
1/2 tsp cumin, paprika, salt
1 tbsp nutritional yeast
1 carrot chopped
1 zucchini chopped
3 cups broccoli
1/2 onion chopped
1/2 cup green peas
1/2 bell pepper chopped
1 tomato chopped
Saute veggies (all except peas and tomato) in water over medium heat and cover for 5 minutes. Take off the lid, add in your spiecs and tofu, peas and tomato and cover, and cook another 5 minutes. For the last 5 minutes take off the lid and let the rest of the water burn off. Enjoy by itself or with potatoes.
You can also add 1/2 tsp kala namak black salt if you want it to have more of an “egg” flavor this is the one i use –

Tex-Mex Potato Bake
4 yellow potatoes chopped into 1/2 in pieces
2 cups mushrooms chopped
1/2 red bell pepper chopped
1/2 onion chopped
1 cup frozen corn
1 can black beans rinsed and drained
–
sauce ingredients
1 tbsp tomato paste
1-2 tbsp water
1/2 tsp chili powder, paprika, garlic salt, and cumin
(optional 2-3 tbsp canned peppers in adobo sauce)

First preheat oven to 400 degrees. Then mix together your sauce ingredients. Add in your potatoes into a 9×9 baking pan and toss in sauce. Add in the rest of your veggies, corn and black beans and toss well. Cover with tin foil and cook 45 minutes. For the last 15 minutes take off the tin foil and let bake until the top is crispy.
Eat by itself or top with vegan cheese sauce

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