Breakfast is my absolute favourite meal of the day. Probably because it means I haven’t eaten for 8 hours since dinner. Sleep is like a time-capsule that’ll get you to breakfast so much quicker – I like it!<\/p>\n

That said, I quite like my breakfast’s or any other meal of the day to be quite quick, easy but still full of flavour and nutrients.<\/p>\n

Trying to live a vegan lifestyle you often have to be a little bit more creative and plan your meals as you want to ensure you get all the nutrients from plant-based foods.<\/p>\n

This is a super easy and quick breakfast option that’s fresh, delicious and filling.<\/p>\n

You get the protein from the tofu that will fill you up for a few hours without giving you that heavy, bloated feeling and topped with delicious, fresh, raw veggies in the lettuce cups you’ll have your veggie-levels covered for the morning.<\/p>\n

<\/a><\/p>\n

Ingredients:<\/strong><\/p>\n

\n
• 150g firm or silken tofu<\/li>\n
• 1 tsp ground turmeric<\/li>\n
• 1 tsp dried basil<\/li>\n
• 1 tsp ground paprika<\/li>\n
• S&P<\/li>\n
• Coconut oil<\/li>\n
• 3 iceberg lettuce leaves<\/li>\n
• 1\/2 ripe avocado, diced<\/li>\n
• 1\/2 red capsicum, diced<\/li>\n
• 1\/2 small lebanese cucumber, diced<\/li>\n
• 1 spring onion, chopped<\/li>\n
• 1\/2 lemon<\/li>\n<\/ul>\n

  Directions:<\/b><\/p>\n

  \n
  1. If your tofu is quite moist let it drip off on a bit of kitchen paper or a kitchen towel.<\/li>\n
  2. Heat a skillet on medium heat and add a bit of coconut oil. Crumble the tofu onto the skillet and add the turmeric, basil & paprika. Cover it with a lid, stirring every minute for about 7 minutes. Taste with S&P.<\/li>\n
  3. To ensemble the lettuce cups, grab your three iceberg lettuce leaves, add the scrambled tofu, top with the avocado, capsicum, cucumber, spring onion and squeeze over fresh lemon juice.<\/li>\n
  4. Enjoy :)<\/li>\n<\/ol>\n

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