Quick Breakfast Ideas To Try This Week. (easy, Vegan & Realistic)

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This video contains 7 easy & delicious vegan breakfast recipes! No actually 6 breakfast ideas plus 1 cake recipe that I highly recommend as well. Hope you’re staying cool; the weather is so crazy at the moment over here. Thanks for watching!!!

⭐INGREDIENTS + NOTES⭐

intro 0:00

#1 Best Ever Tofu Scramble Bagel 0:34

200g firm tofu (7oz)
1 tbsp cornstarch
generous pinch of salt
a little oil for panfrying
1 dash garlic powder (or to taste)
1 dash black pepper (or to taste)
1 medium tomato, cubed
1 handful vegan pizza cheese (make sure it can melt lol)
1-2 tbsp fresh chives, minced

1-2 bagels, toasted
vegan butter for the bagels
optional: tiny pinch of kala namak before serving

→ serves 1-2

#2 Cherry Choc Chia Bowl 2:23

for the chia part:
1 ½ tbsp chia seeds
pinch of salt
½ tsp vanilla extract or a few drops vanilla aroma
1 tsp maple syrup
3 tbsp oat milk

for the cherries:
½ cup frozen cherries (75g)
~ ¼ cup orange juice (60ml)
optional: 1 tsp cornstarch mixed into 1 tbsp cold water, then added to the pot, allow to simmer for 1-2 min to activate the starch
optional: 1 tsp orange zest (didn’t do that but that sounds SO good do it)

1 serving yogurt of choice (vanilla soy perhaps?)
a dusting of cocoa powder
granola of choice
drizzle of maple syrup

→ serves 1

#3 Breakfast Fried Rice 3:24

1 tbsp olive oil
1-2 spring onions, chopped
~80g smoked tofu, cubed (2.8oz)
~50g frozen peas (⅓ cup)
1 ½ servings cooked sticky rice (1 ½ cups ; ~275g)
1 tbsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar/white wine vinegar

for the tofu mix:
150g – 200g silken tofu (5.3 – 7oz)
1 tsp light miso paste
1 tsp light tahini
1-2 tbsp water

2 tbsp fresh chives
1-2 tbsp vegan parmesan
extra salt if needed

→ serves 1-2

#4 Biscoff Tahini Toasts 5:12

2-3 slices toast
2-3 slices apple, cut into a cute shape
1 squeeze lemon juice for the apple
equal amounts tahini and biscoff per toast , or up to preference!

→ serves 1

#5 Picnic 6:36

#5.2 Chocolate Sheet Cake 6:59

300g flour (2 1/2 cups)
175g cups sugar (1 cup minus 1 1/2 tbsp)
1 tsp salt
35g unsweetened cocoa powder (1/3 cup plus 1 tsp)
1 1/2 tsp baking powder
80g vegan yogurt (1/3 cup)
1 tsp vanilla paste 1 packet vanilla sugar (or sub with another tsp of vanilla paste)
113g vegan butter (1/2 cup) ; melted
300ml oat milk (1 1/4 cups)

for the frosting:
250g vegan butter AT ROOM TEMPERATURE
pinch of salt
1 tsp vanilla
190g – 250g powdered sugar (add ½ cup add a time until you’re happy with the consistency) (1 ½ cups – 2 cups)

optional sprinkles decoration for the top

My baking dish is ~ 28cm x 20cm , something around 9×11, 8×11 inches should work!

#6 Random Leftover Wrap 9:47

200g firm tofu (7oz)
1 tbsp cornstarch
pinch of salt
a little oil for panfrying
1-2 tbsp crispy seaweed flakes
1 tbsp soy sauce
1 tsp maple/agave syrup
1 tsp vinegar
2 tbsp vegan pizza cheese

2 warm tortillas of choice
vegan sour cream
peanut saté sauce (or use any condiment u have and think fits)
romaine lettuce
tomato lettuce

#7 Green Smoothie Pudding Bowl 11:29

1-2 frozen bananas, cut into chunks
½ cup frozen mango (75g)
½ tsp vanilla
1-2 handfuls fresh baby spinach
1 tsp maple syrup
¼ cup coconut milk (60ml)

also fresh berries, granola for the top

→ serves 1

Music used:
Intro: https://open.spotify.com/track/59bAebVUMSwUztOOr1Zaoj?si=ac54cd9b2417415b
https://www.youtube.com/@metzmusic1657/videos
https://www.youtube.com/@rafikimusicc

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