Vegan Breakfast Plate

Name: Vegan Breakfast Plate
Yield: 4 servings
Cuisine: Plant-Based
Ingredients: 1.5 pcs avocado; 3 tbsp Sauerkraut; 400 g tofu; 1 pc shallots (chopped); 2 pcs garlic cloves (minced); 1 tbsp olive oil; 1 tbsp nutritional yeast; 1 tsp garlic powder; 0.25 tsp turmeric powder; 1 tsp salt; 1 pinch black pepper; 1 cup Kale (chopped); 2 tbsp plant milk, unsweetened; 500 g sweet potatoes (peeled, chopped in wedges); 1 tbsp Avocado Oil; 1 pinch salt; 1 tsp garlic powder; 0.5 tsp smoked paprika powder

This nourishing vegan breakfast plate is packed with protein, fiber, and anti-inflammatory goodness. It features soft scrambled tofu with wilted kale, perfectly roasted sweet potatoes, creamy avocado, and a spoonful of sauerkraut for a probiotic boost. Simple, grounding, and incredibly satisfying—it's the kind of meal that supports your gut while keeping you energized all morning.

Serves

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Ingredients

Serves4

For the breakfast plate

1 1/2 pcs avocado
3 tbsp Sauerkraut

For the tofu scramble

400 g tofu
1 pc shallots(chopped)
2 pcs garlic cloves(minced)
1 tbsp olive oil
1 tbsp nutritional yeast
1 tsp garlic powder
1/4 tsp turmeric powder
1 tsp salt
1 pinch black pepper
1 cup Kale(chopped)
2 tbsp plant milk, unsweetened

For the sweet potatoes

500 g sweet potatoes(peeled, chopped in wedges)
1 tbsp Avocado Oil
1 pinch salt
1 tsp garlic powder
1/2 tsp smoked paprika powder

Instructions

Preheat your oven to 400°F (200°C). Line baking sheet with parchment paper.
Peel and cut sweet potatoes into cubes or wedges.
Toss with avocado oil, salt, pepper, and paprika or garlic powder.
Crumble firm tofu into a pan using your hands or a fork. Season the tofu with nutritional yeast, garlic powder, turmeric powder, salt and pepper. Mix well.
Heat a pan over medium heat with a splash of olive oil.
Add chopped shallots and sauté until they are translucent and glassy, about 2–3 minutes. Then add minced garlic and kale. Cook for 2-3 minutes until the kale is wilted down.
Add the tofu scramble and mix well. Deglaze the pan with a splash of plant milk, stirring to combine and create a creamy texture.
Cook for another 2–3 minutes until the tofu is heated through.
Serve your scramble with roasted sweet potatoes, avocado slices and top with sauerkraut.

Vegan Breakfast Plate

Ingredients

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