The Realist Recipes: Delish Vegan Breakfast Ideas!
Written by Whitney Blomquist
I love having breakfast for dinner because it is simple, quick, and I usually have everything needed to make it in my cabinet. When Instagram launched their video app I wanted to try it out and share how easy and delicious vegan meals can be! The below recipe for blueberry pancakes and baked tofu can be adjusted however you see fit; cooking is supposed to be fun and experimental! If you don’t have a particular ingredient sub it out for something else- there is a substitute for just about anything you can imagine. Pancakes probably don’t need a recipe, but there are actually adults out there who have never made them. So check out the video to see the process and try out the recipe. There are more to come @veganfortheevenin!
Blueberry Pancakes & Baked Tofu
1 tablespoon Bobs Red Mill egg replacer
3 tablespoons of water
1 handful of blueberries
1 cup pancake mix (makes two medium-sized cakes)
2/3 cup soy, almond or coconut milk
A few pinches of organic brown sugar
1 tablespoon Earth Balance vegan butter (or an oil of your choice)
100% pure maple syrup or Agave nectar
1 package extra firm tofu
Seasoning of your choice (I used Montreal Steak seasoning and nutritional yeast)
2 cups spinach
1/2 large onion, sliced however you like
1 cup mushrooms
1 garlic clove
1 glass juice of your choice
Baked Tofu Topped with Veggies
Slightly grease a pan with butter or oil ( you don’t need a lot because the veggies will release water to cook themselves in).
Add chopped onion, mushroom spinach, and garlic. Let simmer while you make your pancakes and baked tofu.
Slice tofu into thin strips and top with seasoning. Bake at 350° on non-stick pan for 15 minutes then flip and bake for 1 5 more. I make mine in a toaster oven so it tends to bake faster. You want it to be somewhat crunchy/golden brown, not mushy, so adjust baking time accordingly.
Mix egg substitute and 3 tablespoons of water. Stir together well. Let sit for 3 minutes until it thickens.
Combine pancake mix, egg replacer, milk, sugar and blueberries in a bowl and stir together. The consistency should be thick but not to the point that it won’t pour- if it is just add a touch of milk.
Heat butter or oil in a frying pan and add pancake mix. Let cook until several bubbles have started to form on the top, then flip and cook until golden. I love for my pancakes to be crispy around the edges and somewhat doughy inside so I don’t let them cook as long.
When the tofu is finished top with veggies, poor a cup of juice, add syrup to your pancakes and enjoy!
Love this recipe? Share it with your foodie friends!