Breakfast of Champions.

Condiment city. Population: bug.

Lemony scrambled tofu

½ block firm tofu, crumbled

1 Tablespoon oil

¼ red onion, finely sliced

¼ zucchini, finely sliced

½ teaspoon nigella seeds

2 Tablespoons lemon juice

1 teaspoon nutritional yeast

½ teaspoon pickled chillis (or just chilli)

1 teaspoon Dijon mustard

s+p

1 teaspoon toasted sesame seeds

Press tofu for about 20 minutes to remove excess liquid. (If you like soft scrambled eggs disregard this step)

In a small bowl, combine lemon juice, nutritional yeast, pickled chilli, mustard and salt and pepper.

In a frying pan, heat oil and add tofu, onion, zucchini and nigella seeds and fry for a few minutes.

When there is no excess liquid in the pan, add in the rest of your ingredients. Fry for another 5 minutes until no liquid remains and tofu is a golden colour to your liking. Serve with dry toasted nuts on top for added crunch!

Vegan French toast

Make a slurry of soy milk, flour, nutritional yeast and salt and pepper.

Thoroughly coat mixture on either sides of bread.

Fry in vegan butter until browned on both sides.

Place in 200C oven to crisp up a little. Leave this step out if you prefer your French toast a little softer.

To make a sweet version you could remove the nutritional yeast, salt and pepper and instead add in cinnamon and a little sugar.

Rosemary mushrooms

Soften some fresh rosemary in a little vegan butter and olive oil. Add in 2 large field mushrooms, chopped, and sauté until mushrooms are soft and brown. When pan is very hot, deglaze with white wine and add in a little soy milk, salt and pepper. Reduce until no liquid remains and serve.

all gone.

On another note, straw straw straw! this is my straw! Anyone who knows anything about me, knows that I am a straw lover. This is my 2nd one as I managed to shatter my first one within about a week of having it! It is delightful and lovely and environmentally friendly and the perfect size for a smoovie :D