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Breakfast Recipes

Blueberry Muffins

  • Muffin ingredients
    • 1 1⁄2 C flour
    • 3⁄4 C sugar
    • 2 tsp baking powder
    • 1⁄2 tsp salt
    • 2⁄3 C vegan milk (soy, rice, almond, etc.)
    • 1⁄3 C oil
    • 1 C fresh blueberries
  • Crumb topping
    • 1⁄2 C brown sugar
    • 1⁄3 C flour
    • 1⁄4 C margarine
    • 1 1⁄2 tsp cinnamon

Preheat oven to 400° F. Grease muffin cups or line with muffin liners.

Mix the flour, sugar, baking powder, and salt in a bowl. Combine the oil and plant-based milk in a second bowl; then stir into dry mixture. Fold in blueberries.

Mix all the topping ingredients with a fork. Fill muffin cups right to the top with batter, and sprinkle with crumb topping mixture.

Bake for 20 to 25 minutes, or until done.

 

Chilaquiles

  • 1 medium onion, chopped
  • 2 tsp diced garlic
  • 2–3 T oil
  •  
  • 1 package extra-firm regular tofu, crumbled
  • 2 15-oz jars salsa (use a bit less than 4 C of your favorite brand)
  •  
  • 1 16-oz bag tortilla chips

Sauté the onion and garlic in oil until tender; then add the tofu and salsa. When the mixture begins to bubble, turn off heat and add the chips, using a spatula to mix well.

 

Tofu Breakfast Scramble

  • 1 lb firm or extra-firm regular tofu, crumbled
  • 2 T vegan margarine or vegetable oil
  •  
  • 1⁄2 C nutritional yeast
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp parsley flakes
  • 1⁄2 tsp turmeric
  • salt & pepper, to taste

In a large frying pan, sauté crumbled tofu in margarine for 2 to 3 minutes. Add remaining ingredients; mix well. Cook over medium heat for 5 to 10 minutes, stirring often.

Serve with traditional breakfast sides such as toast, potatoes, and veggie bacon or sausage.

Variations: Add sautéed vegetables (onions, mushrooms, peppers, etc.) and/or top with melted vegan cheese. For breakfast burritos, wrap scramble in tortillas and serve with salsa.

 

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