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!
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.
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.
This is a super easy and quick breakfast option that’s fresh, delicious and filling.
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.
Ingredients:
- 150g firm or silken tofu
- 1 tsp ground turmeric
- 1 tsp dried basil
- 1 tsp ground paprika
- S&P
- Coconut oil
- 3 iceberg lettuce leaves
- 1/2 ripe avocado, diced
- 1/2 red capsicum, diced
- 1/2 small lebanese cucumber, diced
- 1 spring onion, chopped
- 1/2 lemon
Directions:
- If your tofu is quite moist let it drip off on a bit of kitchen paper or a kitchen towel.
- 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.
- 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.
- Enjoy :)
