A great morning wave. You are loved and don’t you EVER forget it❣️ 💚👋🏻
Tofu Breakfast Muffins (Serves 2)
2 wholemeal English muffins, halved with a knife
200 grams of tofu cut into 4 cubes
1 tablespoon of nutritional yeast
1 teaspoon of dried parsley
1 teaspoon of Tamari
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of chilli sauce
1 teaspoon of cold-pressed extra-virgin olive oil
2 tablespoons of water
1/2 avocado, mashed
4 grape tomatoes, halved
4 red onion rings
1/2 cup of cashews
1/2 cup water
1 1/2 tablespoons of lemon juice
1/2 teaspoon onion powder
1/2 teaspoon of garlic powder
1/2 teaspoon of turmeric
1/2 teaspoon of wholegrain mustard
1 teaspoon of nutritional yeast
A dash of cayenne powder
1 spring onion sprig, chopped finely
Mix together nutritional yeast, parsley, Tamari, onion powder, garlic powder, chilli sauce, oil, and water in a bowl and place tofu in marinade overnight in the fridge. The next morning, heat pan on medium fire and cook the tofu for 10 minutes, turning at halfway point.
While the tofu is cooking, place all ingredients for the sauce in a blender (except spring onion) and blend until smooth. Blend the cashews first to ensure a smooth consistency for sauce. Cook the spring onion in the same saucepan you used to cook the marinade until it turns a dark green. Stir the cooked spring onion into the sauce.
Toast the muffin for 1 1/2 minutes. To assemble, place mashed avocado, cooked tofu, sauce, grape tomatoes, and onion on the muffin.
Serve with salad (lettuce, kale, rocket, baby spinach, cucumber, carrot), sweet potato wedges, and roast mushrooms. Enjoy❣️
Thank you for this divine tasting breakfast 🙏.
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