Did you know there’s a whole world of websites, Instagram accounts, and blogs dedicated solely to breakfast? I tend to get into food rhythms where I eat the same dishes repeatedly, so this morning, when we got home from a nice, sunny walk, I was inspired to get sassy with my breakfast.
But don’t worry, I won’t only be posting breakfast recipes. As much as I love breakfast, I love every other meal and snack, although I do respect that others can be so focussed.
This vegan, anti-inflammatory breakfast is heavy on the flavour. I especially love the turmeric with the light notes of lemon juice. It’s high in protein and fibre, and although I intend to eat some awesome rainbow chard I bought at the market later today, it gives you a daily dose of greens in one dish.
Not a bad way to start the day.
Ingredients – Crispy Tofu Kale Hash for two
1 tsp coconut oil
1/2 red onion
2 cloves of garlic
2 tsp turmeric
1 tbsp nutritional yeast
2 carrots, chopped finely
1/2 cube of extra firm organic tofu
1 whole head of kale
2 spring onions
2 tsp dulse
juice of half a lemon
pinch of rock salt
salt and pepper to taste
Avocado and spring onions to garnish
Melt your coconut oil in a fry pan on medium heat. Add onions and garlic, and sauté for a couple minutes. Add tofu, turmeric and rock salt, and toss then let sit for five or so minutes. Add carrots, and cook for another couple minutes. Reduce heat to low, and add the kale and the rest of the ingredients except the garnishes, covering for a minute or two to steam.
Plate it up, top with your avo and spring onions, and enjoy this savoury, vegan breakfast with a pal, or save half and re-heat for breakfast the next day.
Super-powered food for superhuman peeps.