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Brekky Protein Plate

This incredible breakfast plate is making history because I’ve never shared a savory breakfast recipe on this blog before! This easy brekky is packed with plant-based protein from tofu and beans, and filled with nutrients from vitamin-rich tomatoes. It’s the perfect 20-minute brekky idea that you’ll love for lunch and dinner too. If you’re looking for a vegan alternative to scrambled eggs, the easy tofu scramble is perfect for you!

Ingredients

Tofu Scramble

  • 16 oz. firm tofu

  • 1 Tbsp olive oil

  • 1 red onion, chopped

  • 2 garlic cloves, minced

  • 1 tsp dried oregano

  • 1 tsp cumin

  • 1 tsp ground turmeric

  • 3/4 tsp Celtic salt OR 1/2 tsp Celtic salt + 1/4 tsp black salt

  • pinch of cayenne pepper

Black beans

  • 1 tsp olive oil

  • 1 (15 oz) can black beans, drained and rinsed

  • 1/2 tsp ground cumin

  • 1/4 tsp Celtic sea salt

  • pinch of cayenne pepper

Plus

  • 1 punnet grape tomatoes, halved OR 1 cup chopped tomatoes

Instructions

  1. Heat a large skillet over medium heat and add 1 Tbsp olive oil. When hot, add the onion and garlic and saute for about 6 minutes until everything is soft and fragrant.

  2. Add the tofu and break it apart with your spatula until you get a nice chunky scramble texture.

  3. Stir in the seasonings. Heat through for another 6 minutes until hot. Remove from skillet and set aside.

  4. Add another 1 tsp olive oil to skillet. When the oil is hot, add the black beans and seasonings. Cook for 3 minutes, stirring frequently.

  5. Serve tofu scramble and black beans with fresh grape tomatoes. Enjoy!

Yield: 4 servings.

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Carob Kibble & Coconut Quinoa Porridge

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I've been hooked on quinoa ever since I organised an Amazing Race event around Sydney in 2009. One of the teams dubbed themselves "The Quinoas", piquing my curiosity about this incredible gluten-free grain. It's good for you in so many ways, one of which is it's a complete protein - ideal for vegans like me!

Over the years, quinoa porridge has become a favourite at breakfast time. There are so many different flavours and varieties you can make and this is one of my favourite combinations.

Ingredients (makes 1 bowl)

1/2 cup quinoa, rinsed
3/4 cups water
1/2 cup coconut cream
1 tbsp almond meal

1. Cook quinoa in water and coconut cream for about 12-15 minutes until liquid has evaporated and quinoa is cooked.
2. Drown in extra coconut cream and serve with avocado, coconut chips, ground ginger, and carob kibbles. Add coconut nectar if you need sweetener.

*Stick it in the fridge for 20 minutes to serve cold on warmer days.

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