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My Morning Routine + My Fav Breakfast

  • Author: Maria Koutsogiannis
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 3-4 1x
  • Category: Breakfast & Bowls
  • Cuisine: Vegan

Description

Everyone’s morning looks different, but I think I’ve mastered the perfect routine for me + my go-to quick breakfast. Read more to see what my morning looks like!


Scale

Ingredients

Toppings:
  • 1 wrap of choice
  • 1/4 cup refried beans
  • Diced tomato, lightly salted
  • Sliced avocado, lightly salted
  • Cooked collard greens, sauteed in olive oil and lightly dusted with salt
  • Herb of choice

Tofu Scramble:

  • 1 block of firm to extra-firm tofu, pressed for 1 hour to release excess liquid
  • 2 tbsp nutritional yeast
  • 1/2 tsp turmeric powder
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/4 tsp black salt
  • 2 cloves of garlic, pressed
  • 1/4 cup oat milk
  • Fresh cracked pepper, to taste
  • 1 tbsp olive oil

Instructions

To a large bowl add the tofu and mash using a fork. Leave large chunks. To a medium-sized bowl add all the remaining ingredients apart from the olive oil. Stir with a whisk till well combined. You are looking for a sauce texture/consistency. Heat a skillet on medium-high and add your olive oil, heat until hot. Add the tofu and fry it until lightly browned, don’t over stir, you want the tofu to maintain its shape. Add sauce to the skillet and fold/stir to combine. Fry till the tofu is at your desired consistency, the sauce will absorb. If you like your egg drier, then it could till dry or vice versa. To assemble, heat a wrap gently, add your refried beans, tofu scramble, chard, tomato, avocado and herb of choice – I used fresh oregano!


Notes

Regular salt can be used in place of black salt. Enjoy!

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