Not so sweet vegan breakfast

I for one, am not a huge fan of sweet stuff for breakfast. A donut now and then is a great treat, but I can’t handle sweet every moring. I have always been a toast with butter or bagel with cream cheese type of girl. And I see many vegan options for a sweet breakfast but not as many for savory.

This weekend I will be headed up to Mt Princeton Hot Springs *excite* and I wanted to try and eat some lower carb meals this week; gonna try and slim down a bit 😉 I wanted a hardy breakfast that didn’t have a ton of sugar or carbs. I modified the following recipe for vegan breakfast burritos, into more of a burrito bowl, I guess.

The tofu in this dish is a great substitute for eggs because they are fairly similar in texture. And all the added spices make it more flavorful than eggs, in my opinion. Adding some daiya pepper jack cheese gives a subtile kick, to livin’ things up and get you ready for the day. Plus daiya cheese actually melts.  And because you aren’t using eggs, you don’t have to worry about leftovers getting a weird rubbery texture when you reheat. I am sure this would also be scrumptious wrapped in a tortilla.

Vegan Breakfast Burrito Bowls

Based on a recipe by Healthy.Happy.Life

  • 1-2 tablespoons olive oil
  • 1/2 cup diced bell pepper
  • 1/4 cup finely diced onion (I used red onion, but you can use whatever kind you like best)
  • 1 1/2 cups diced mushrooms
  • 18 ounces firm tofu, drained/pressed/crumbled
  • 1 teaspoon garlic powder
  • sprinkle of cayenne
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoon tumeric
  • 3/4 teaspoon sea salt or to taste
  • 1 teaspoon olive oil
  • 2 teaspoon agave syrup
  • 1 teaspoon liquid smoke
  • 1 tablespoon apple cider vinegar
  • 1 cup spinach, chopped
  • 1/2 cup Daiya pepperjack cheese

Add 1-2 tablespoons of olive oil to a hot saute pan. Saute the mushrooms, pepper and onions for a few minutes.

Add in the tofu and remaining ingredients (all except the spinach and Daiya). Saute the tofu and veggies for about 5 minutes – breaking up the tofu further and salting to taste.

When tofu has reached the consistency you like, fold in the spinach to wilt. Turn off heat.

Add your scramble to a bowl and top with Daiya cheese. It will melt against hot tofu. Or wrap up everything with a warm tortilla. Serve with extra cheese and salsa if you like.

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2 thoughts on “Not so sweet vegan breakfast

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