7 Days of Vegan Breakfasts - Scrambled Tofu on toast

Recently on Facebook I asked my friends to ask me anything about veganism, and one person asked "How many years of practise does it take to get used to the taste of tofu?" I trumped their jovial sarcasm with an equally droll response of  "what taste?"

It's true, tofu has a bit of a bad reputation, but it is unfounded because tofu has the remarkable property of being able to easily adopt and marry the flavours added to it, meaning you can make it taste delicious.

In honesty I haven't been that adventurous with my use of tofu but there is one breakfast choice that  is hard to replace with a vegan alternative in many recipes - the egg, however, my one escapade into tofu use has yielded delicious results in the form of scrambled tofu, which when flavoured appropriately, makes a delicious scrambled egg alternative.

Scrambled tofu is great if you prefer a savory breakfast option rather than sweet (I usually go for sweet for breakfast, so happily this also makes a great lunch option)

It has that unmistakable eggy wobble, and a very similar colour, the taste is achieved by a mixture of spices and a pinch of salt.

I served mine with potato cakes and vitalite today because I like to mix things up every now and again and switching bread for potato cakes is about as exciting as it gets round here. 

So I used half a pack of Cauldron Original Tofu for this recipe, I cooked it in a cast iron skillet with some vitalite spread.  I seasoned it with:

• 1/2 tsp medium curry powder
• 1/4 tsp mustard powder,
• 1/4 tsp turmeric.
• A pinch of pepper,
• A pinch of salt. 

I literally just tip the tofu in, stir it around with a spatula and then add the flavorings. I served it with a good dollop of tomato ketchup as I would with scrambled egg. 

A delicious breakfast high in protein, it contains all eight essential amino acids, and is also high in calcium, iron and a variety of micronutrients. It is thought to protect us from many cancers and heart disease, it's free from saturated fat, contains almost no cholesterol and is low in salt. (A diet high in these things can lead to cancer and heart disease).

So, I dare you, try some tofu and dispel your own myths about it, it CAN be tasty, it IS nutritious and is a great way to start the day without harming any animals in the process. Yey!

7 Days of Vegan Breakfasts - Smoothie bowl

Phew it's hot in this part of the UK at the moment, I am loving it, playing out in the garden, with the water table and running through a sprinkler, when it's sunny it just cheers you up and makes you feel glad to be alive.  It is days like these when I am beyond thankful that I am a full time mum and about to be outside making the most of the weather instead of being in a stuffy office (been there) or classroom (been there too).

So what better way to honour the hot sunny weather than to enjoy a cooling smoothie bowl for breakfast. 

I used frozen berries in mine to make it extra cool and refreshing.

I just whiz it all up in my blender,

And it comes out looking like sorbet,

I add some finishing touches,

The dig in,

It's a thing of beauty!

In this smoothie bowl I used a glass full of frozen mixed berries, topped up half way with orange and mango juice, the added several tablespoons of soya yoghurt and the a squirt of maple/carob syrup blend.  I add this because I just don't find the fruit sweet enough, it's a bit sharp on my palette so the syrup just sweetens it up beautifully.  I then add a sliced banana on top with some goji berries, then I sprinkle on some linseeds, chia seeds, sunflower and pumpkin seeds.  

It's delicious, refreshing, satisfying, a perfect breakfast for a hot summer day. 

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