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. However, I have developed an awesome recipe for granola, thus adding variety to my short list of favourite breakfasts!
I thought I’d make a bit of a change from my tofu breakfasts, and tried a toast topper with tempeh. I used one package of Organic Original Soy tempeh from Noble Bean and used many of the same seasonings used in my Kale Chips recipe. Of course, I like to spread it nice and thick on my favourite bread: toasted Multigrain One Bun from Ozrey Bakery topped with a spoonful of sauerkraut. 🙂
Verdict? I love it! Great with a couple of spoonfuls of vegan mayonnaise. For a hearty vegan breakfast, it works. 🙂 PS this is also great on crackers with soup for a quick lunch! Oh, and the dark spots in the spread are pieces of sun dried tomatoes, in case you were wondering.
- 1 package tempeh
- ½ cup chickpeas (cooked)
- 1-2 tablespoons tahini (optional)
- 1 tablespoon cider vinegar, or fresh lemon juice
- 3 tablespoons nutritional yeast (optional)
- 2-3 tablespoons olive oil
- 1-2 tablespoons soy sauce
- 1 teaspoon dijon mustard
- ¼ small onion, chopped
- ½ small carrot, chopped
- ½ teaspoon salt (or to taste)
- ½ teaspoon turmeric
- ½ teaspoon paprika
- 1 teaspoon onion powder
- 2-3 tablespoons nondairy milk, as needed, for smooth consistency
- Steam tempeh before use (about 20 minutes) if it is unpasteurized). Allow to cool.
- Place all ingredients in food processor.
- Process until smooth, adding a bit of nondairy milk to help it along.