Welcome back veganizers. Today I want to introduce a new author you might be seeing on this site, and it seemed appropriate to do this introduction while showing some simple vegan breakfast meals since I can credit this new addition to the Crunchy Vegan website for having inspired me to make these dishes in the first place.
That’s right, your favorite vegan geek has a partner in crime on the site now, and vegan cooking is really the perfect way to achieve domestic bliss in the household, right? I introduce to you “The Veganaut”, your crunchy girl’s favorite vegan chef of all time.
Now a lot of this website probably has pizza and taco and other veganized recipes, but it is the Veganaut that has gotten me back in the habit of eating a healthy, hearty morning vegan meal. I have complained in the past that breakfast is really the most difficult meal out there for a vegan, and maybe that is why I rarely eat a healthy breakfast. But the Veganaut and I are tackling the challenge together to try to bring you more breakfast recipes in the future.
Today I will bring you too simple ways to clean out your pantry and enjoy a filling breakfast that fuels your morning: variations on tofu scramble!
I had both leftover potatoes from some vegan home fries the Veganaut and I made earlier in the week, and leftover apple-flavored vegan sausage that I had purchased for taco night and not used. Add in a block of tofu that is a staple never missing from my fridge, and a bunch of tomatoes from a co-workers garden, and this first meal turned out to be a simple yet delicious breakfast scramble.
For the next breakfast scramble I realized I had an extra package of mushrooms that I had not used, so I fried this as well as a package of frozen spinach in a little olive oil, and then also added a package of crumbled firm tofu, 6 chopped tomatoes, and one package of vegan apple flavored salsa.