I have, most of my life, preferred a savoury breakfast, finding most breakfast cereals too sweet, until I decided to try my hand at making my own. This granola is really awesome, especially when served with homemade soy coconut yoghurt!
As already mentioned, I’m not a fan of sugar in my first meal of the day. My favourite breakfasts include scrambled tofu and tofu spread on whole grain toast, mixed bean spread and scrambled oats. On rare occasions, I will have cereal, usually oats soaked overnight with chia seeds, or cooked oatmeal. I feel like I need protein in the morning; commercial cereal and granola are way too sweet and pretty much deliver only carbs.
One of my favourite hearty breakfasts! I need something substantial in the morning, more than coffee and carbs. This is a very flexible recipe. Start with the basic ingredients, I like Soyarie tofu (made with organic non-GMO, Canadian grown soybeans), then add to it according to what you have on hand (pictured above with spinach). I really like the texture of chickpeas, celery and sweet peppers; a nice balance with the soft tofu.