WFPB Breakfast Ideas! Today we’re making 3 savory breakfasts, all whole food plant based, vegan, oil-free, healthy and delicious. Since starting my weight loss journey in 2021, I’ve been inspired to start eating more vegetables throughout the day, and what a better way to start than with breakfast. All of the recipes use simple, whole food ingredients, and of course, lots of veggies! Hope you enjoy!
More Daily inspo on IG! @lets.eat.plants
FB: Let’s Eat Plants
Oil Free-Hummus Recipe:
Weight Loss Journey:
Some of my favorite kitchen tools!
Black Salt from the tofu scramble (gives food an “eggy” taste!)
Old Bay Seasoning:
Vitamix blender:
Instant Pot (I LOVE my instant pot!)
Silicone muffin cups:
🌱 Tofu Scramble
1/2 onion
2 cloves garlic
2 cups mushrooms
1 block tofu (pressed to remove excess liquid, if desired)*
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. black salt (see Amazon link above)
1/4 tsp. Old Bay Seasoning (see Amazon link above)
1 tsp. nutritional yeast
3-4 cups greens (such as chard, spinach, etc.)
Optional: top with hot sauce
*If you freeze your tofu first, it will release even more moisture upon defrosting it!
🌱 Sweet Potato with Black Beans & Corn
1 large sweet potato (previously baked at 400F for 1 hour OR steamed 10 mins) then re-heated (I used microwave or you can pan-fry to reheat)
1/2 cup black beans
1/2 cup frozen corn
1 TBL chopped red onion
1 TBL green onion
3-4 chopped cherry tomatoes
1/2 tsp. chili powder
1/4 tsp. smoked paprika
Optional: top with salsa, cilantro (coriander) and cashew sour cream
🌱 Mediterranean Chickpea Scramble
1/2 cup chickpeas (mashed)
1/8 cup red onion
1/3 cup bell pepper
1/3 cup broccoli
1-2 artichoke hearts
3-4 cherry tomatoes
3-4 kalamata olives
Optional: top with homemade tzatziki (I used homemade soy yogurt, dill, chopped garlic, lemon zest & salt, or sub cashew cream for soy yogurt)
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