Balanced Breakfast Bowl
[Vegan]
Author Bio
Always fascinated by the subject of nutrition, Helyn first strayed from eating animal-based products in...
Always fascinated by the subject of nutrition, Helyn first strayed from eating animal-based products in 2012. She immediately saw so many health benefits from eating only plants that she decided to share some fun recipes she was creating in her kitchen by starting her blog. Before long, her following exploded, and she now has a loyal readership, a published smoothie book, and over 600 recipes on Helyn's Kitchen! She is a graduate of T. Colin Campbell's plant-based nutrition program through eCornell University. She plans to continue her education to help others realize a healthier lifestyle, a greener planet, and a more compassionate world. Read more about Helyn Dunn
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Balanced Breakfast Bowl [Vegan]
A gorgeous breakfast idea for you today… it’s yummy, filling and has the balance of satisfying grain, gorgeous greens and heart-healthy beans in the form of a tofu “egg” patty. Delicious meets nutritious! The “egg” patty is the star of this breakfast show and is so easy to make if...
A gorgeous breakfast idea for you today… it’s yummy, filling and has the balance of satisfying grain, gorgeous greens and heart-healthy beans in the form of a tofu “egg” patty. Delicious meets nutritious! The “egg” patty is the star of this breakfast show and is so easy to make if you have the right kind of tofu. Look for one that is super firm and is in a package that looks like it’s vacuum packed. Wildwood brand has one that’s great, especially because it’s sprouted which makes the soy beans easier to digest.
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Ingredients You Need for Balanced Breakfast Bowl [Vegan]
How to Prepare Balanced Breakfast Bowl [Vegan]
- Slice the tofu. Make four 1/2-inch thick pieces. Save the rest for another dish.
- Mix all the marinade ingredients together and place the tofu slices in, letting them soak for about one hour or more (overnight is fine, too).
- Bring 3 cups of water and a pinch of salt (optional) to a low boil and gently whisk in the grits. Reduce the heat to low and simmer until all of the liquid is absorbed. Whisk frequently while they're cooking to avoid sticking and clumping.
- When all of the water is absorbed add 1 cup plant-based milk and stir well. Remove from heat.
- Steam the greens while your grits are cooking.
- Cook the tofu patties on a non-stick skillet until golden on both sides, then lightly sprinkle with the Kala Namak.
- Assemble your bowls, topping with some cherry tomatoes and sprouts, or any other fresh veggie you prefer!
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