Loaded Breakfast Bowl

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This breakfast bowl came about when I was extremely hungry but had very little ingredients in my fridge. This has become a regular occurrence as of late because:
1. I’m a uni student living on a budget, and
2. Sometimes I just don’t feel like doing grocery shopping… (Do my ‘I live on my own’ pals feel me?)

So that is the history of this breakfast bowl. I could also call this the ‘Vegan Protein Bowl’ as it is made up entirely of protein rich ingredients. With over 10g protein per 100g, tofu is a great energy source for us vegans (and it’s also loaded with healthy fats). Then you’ve got chickpeas, which have approximately 3g protein per tbsp.

I enjoyed this breakfast after a huge morning run and oh boy was it satisfying.

Ingredients:

  • 1 block extra firm tofu, drained and patted dry with paper towel
  • Coconut oil
  • Nutritional yeast
  • A splash of almond milk
  • Smoked paprika, turmeric, salt, pepper
  • 1 can chickpeas, rinsed and drained
  • 1 sachet burrito/ Mexican seasoning
  • Frozen spinach

Method: 

  1. In a saucepan, melt roughly 1tbsp coconut oil.
  2. Crumble the tofu (between your hands) into the saucepan.
  3. Begin to fry it off and then gradually add in the almond milk, herbs, spices, 1 cube of frozen spinach and nutritional yeast. Also add in 1/4 (ish) of the burrito seasoning sachet.
  4. Once the spinach is cooked through and the tofu is crispy, either place in a bowl or remove from heat.
  5. In the same saucepan (once emptied… Or just use another, but I was avoiding washing up…) add a little more coconut oil and heat the chickpeas with some smoked paprika, salt and pepper and another 1/4 of the burrito seasoning sachet.
  6. Plate up as much as desired and enjoy!

This recipe makes two generous portions, and can last in the fridge for a few days. (Though I doubt it’ll last that long.)

morgswelch

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