Tofu Benedict Fillo Pockets

Ingredients

Tempeh Ham

• 8 ounces tempeh
• 1/4 cup water
• 3 tablespoons tamari or soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon liquid smoke

Eggy Tofu

• 8 ounces extra-firm tofu, , drained
• 2 teaspoons nutritional yeast
• ¼ teaspoon black Indian salt, (Kala Namak)
• Pinch of black pepper
• Pinch of salt
• ½ tablespoon coconut oil

Assembly

• 6 sheets fillo dough, (the very thin layers)
• 1 cup fresh baby spinach
• 4 slices tomato
• 1 tablespoon olive oil, for brushing
• Pinch of smoked paprika
• 1/2 teaspoon minced fresh parsley

Hollandaise Sauce

• ¼ cup chickpea flour
• 1 cup (235 ml) water
• ¼ cup (60 ml) melted vegan butter
• 1 tablespoon nutritional yeast
• 1 tablespoon white cooking wine
• 2 teaspoons (10 ml) lemon juice
• ¾ teaspoon black Indian salt, (Kala Namak)
• ¼ teaspoon sea salt
• Pinch of ground turmeric

Instructions

To make tempeh ham:

1. Slice tempeh in half, diagonally, then in half to create 4 thin triangles. In a wide/shallow bowl or food container whisk together water, tamari, maple syrup and liquid smoke. Marinate tempeh for 30 minutes, while preparing eggy tofu. 
2. After you cook the tofu, keep the pan hot at medium heat. Place the tempeh slices in the pan and pour marinade over it. Cook for 3 minutes on both sides, uncovered. Get ready to assemble pockets. 

To make eggy tofu:

1. Slice the tofu into half, diagonally and then cut one half into 4 thin triangles. (use the excess tofu in another recipe) In a small bowl, whisk the nutritional yeast, black Indian salt, black pepper, and salt together. Dust each side of the tofu with this mixture.
2. In a large pan, warm the coconut oil over medium heat. Once hot, place tofu triangles in it and brown the two largest surfaces of them for 5 minutes, each. Adjust temp to medium-low and place tofu on a plate.

Directions For Assembly

1. Preheat oven to 375F. Line baking sheet with parchment paper or a silicone baking mat.
2. Lightly brush each sheet of fillo with olive oil. Layer fillo sheets on top of each other and slice them in half, lengthwise. Split them into 4 rectangles, three sheets thick.
3. Place a triangle of tempeh toward one end of a rectangle, leaving roughly 1-inch of fillo bordering it on 3 sides. Top tempeh with eggy tofu, 1/4 cup spinach and one tomato slice.
4. Fold the 1-inch border of the long side over the filling, and then fold over the 1-inch flap on the end. Now, holding it together, fold the triangle of filled fillo over to one side, then the next, and more until it is fully wrapped.
5. Brush a little oil on top of the pockets and place them on lined baking sheet. Bake for 16-18 minutes, or until golden brown. Make hollandaise sauce while pockets are baking.
6. Once pockets are baked, top with sauce, a dash of smoked paprika and pinch of parsley on each one.

Directions For Hollandaise Sauce

1. Place all ingredients in a blender and puree until smooth. Transfer sauce to a large saute pan and bring to a simmer, over medium-low heat, whisking frequently. Continue whisking and cook until the sauce has thickened and is not grainy from the chickpea flour. Adjust heat to low, to keep warm for serving.

This delicious recipe and photos were created by VeganYackAttack.com, we simply shared it. Check them out for more great ideas!

Breakfast Skillet Recipe

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total: 25 mins

Ingredients

• 1/4 cup olive oil
• 5 cups (1 pound) frozen shredded hash browns (or 2 medium russet potatoes)
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 tablespoon cumin
• 1/4 teaspoon fennel seeds
• 1/2 teaspoon kosher salt
• 2 green onions, thinly sliced
• 1/4 cup shredded cheddar cheese, plus a sprinkle more
• 1 tablespoon butter
• 4 eggs
• For the garnish: Salsa, fresh cilantro (optional)

Instructions

1. Cook the hash browns: Heat the olive oil in a large oven-proof or cast iron skillet and add the hash browns, flipping occasionally until browned. At 6 minutes, add the chili powder, garlic powder, cumin, fennel seeds, and kosher salt. Cook another about 6 minutes until browned, continuing to flip so they don’t stick.
2. Add the cheese and eggs: Reduce the heat to low. Add the green onions (reserving a handful for the garnish) and cheese and mix it in. Make divots for the eggs (all the way down to the bare pan) and add 1/4 tablespoon butter into each well. Crack 1 egg into each well, and top each with a pinch of kosher salt. Add a sprinkle of additional shredded cheese on top.
3. Cook the eggs on the stovetop: Increase the heat to medium low and cook for 3 minutes on the stove. Meanwhile, preheat the broiler.
4. Finish in the broiler: Transfer the skillet to the broiler and cook for 3 to 4 minutes until the whites of the eggs are set.
5. Serve: Garnish with salsa, the reserved green onions, and fresh cilantro. Serve warm.

This delicious recipe and photos were created by ACoupleCooks.com, we simply shared it. Check them out for more great ideas!

Veggie Pecan Mini Frittatas Recipe

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total: 30 minutes

Ingredients

• 1/2 cup roughly chopped pecans
• 1/3 cup thinly sliced green onions
• 1/3 cup diced jarred roasted red peppers
• 8 large eggs
• 1/4 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1/3 cup shredded Parmesan cheese (or shredded cheese of any type)
• Butter, for greasing

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Grease a 12-cup muffin tin generously with butter.
3. Roughly chop the pecans. Thinly slice the green onions. Dice the roasted red peppers.
4. In a medium bowl, whisk together the eggs, milk, garlic powder, smoked paprika, kosher salt, and a few grinds of black pepper. Divide the mixture evenly into the muffin cups (fill them about halfway). Sprinkle the shredded Parmesan cheese evenly into each cup. Then top with the green onions, then the red peppers. Finish by adding the pecans, divided evenly between the cups.
5. Bake for 20 to 25 minutes until golden brown and puffed. (When you remove them from the oven, they’ll immediately start to deflate and will continue deflating as they cool.) Allow to cool for 5 minutes in the tin, then remove. Eat immediately, refrigerate up to 4 days, or freeze up to 3 months. They work great as an on-the-go breakfast or lunch, and are good at room temperature or cold (don’t need to be reheated).

This delicious recipe and photos were created by ACoupleCooks.com, we simply shared it. Check them out for more great ideas!

Vegetarian Breakfast Tacos Recipe

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total: 20 mins

Ingredients

• 3 cups frozen diced hash brown potatoes (12 ounces)
• 1/4 cup olive oil
• Kosher salt and fresh ground black pepper
• 2 tablespoons butter, divided
• 6 eggs (or substitute Tofu Scramble for vegan)
• 1/2 cup cheddar cheese, plus more for topping
• 8 small tortillas (flour for authentic, corn for gluten-free)
• Fresh cilantro, torn
• Salsa
• Hot sauce (optional)
• Pickled red onions (optional)
• Jalapeno slices or pickled jalapeños (optional)

Instructions

1. Cook the potatoes: Cook the diced hash brown potatoes from frozen, according to the package instructions. Or heat 1/4 cup olive oil in a skillet and add the potatoes, cooking 12 to 15 minutes and stirring occasionally until browned. In the last minute or so, add 1 tablespoon butter. Season with about 1/4 teaspoon salt and fresh ground black pepper.
2. Scramble the eggs: In a medium bowl, crack the eggs and whisk them together until well-beaten. Stir in 1/4 teaspoon kosher salt and plenty of fresh ground pepper. In a skillet, heat the butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter. Pour in the eggs. Keep the heat on medium. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, about 1 to 2 minutes total. Add the cheese and remove them from the heat just before they are fully hardened.
3. Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
4. Assemble the tacos: Place the potatoes and scrambled eggs into the warmed tortillas. Top with pickled onions, fresh cilantro, salsa, hot sauce, pickled onions, and jalapeno slices. Serve immediately.

This delicious recipe and photos were created by ACoupleCooks.com, we simply shared it! Check them out for more great ideas!

Vegetable Skillet Hash Recipe

PREP: 10 mins – Cook: 20 mins – Total: 30 mins

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 yellow onion, diced
• 1 cup diced Yukon gold potato
• 1 teaspoon dried all purpose seasoning blend
• sea salt (I am loving truffle salt here!)
• 1 cup diced red or yellow bell pepper
• 1 zucchini, diced
• 1 ear corn, kernels sliced off
• 1 cup halved cherry tomatoes
• 1/4 cup chopped fresh parsley
• free range eggs (as many as you’d like or none at all!)
• 1 tablespoon white vinegar
• 1-2 avocados, for serving
• sriracha or favorite hot sauce, for serving (optional)

Directions

1. Heat olive oil in a large skillet over medium low heat. Add onion and potato, and lightly season with a pinch of salt. Cook until golden and lightly browned, stirring occasionally, about 5 minutes.
2. Add the bell pepper, zucchini, corn, and tomatoes, and continue to cook until tender. Feel free to toss in any other veggie you have around and would like to use up! Season to taste with salt and pepper, and more seasoning blend. Sprinkle with parsley.
3. To poach the eggs, bring 1-2 inches of water to a simmer in a large saucepan. Add the vinegar. Crack 1 egg into a small bowl and then slowly pour it into the pot of simmering water. Repeat with any remaining eggs, one at a time. Cook at a low simmer until cooked to desired doneness, about 5 minutes.
4. Serve the hash warm with eggs, avocado, and sriracha.

This delicious recipe and photos were created by YummyMummyKitchen.com, we simply shared it! Please check them out as they have so many great ideas!

Courgette Frittata Recipe

Ingredients

• olive oil 3 tbsp
• courgette 1, sliced
• garlic 2 cloves, thinly sliced
• dried chilli flakes a large pinch
• eggs 4, beaten
• goat’s cheese 100g
• spring onion 1, thinly sliced
• leafy green salad to serve

Directions

1. Preheat the grill. Heat the olive oil in a 20cm ovenproof frying pan and add the sliced courgette. Fry for 4-5 minutes over a high heat or until browned. Add the garlic and dried chilli flakes, and cook for 1 minute.
2. Lower the heat to medium. Tip in the eggs, and season generously. Cook until set around the edges.
3. Dot the top with the goat’s cheese and slide under the hot grill. Cook until browned on top then scatter with the spring onions and serve with a leafy green salad.

This recipe and photos were created by OliveMagazine.com, we just shared it! Please check them out for more great ideas!

Chickpeas & Poached Eggs Recipe

Prep: 5 mins – Cook: 10 mins

Ingredients

• 1 tbsp rapeseed oil
• 2 garlic cloves, chopped
• 1 yellow pepper, deseeded and diced
• ½ – 1 red chilli, deseeded and chopped
• ½ bunch spring onions (about 5), tops and whites sliced but kept separate
• 1 tsp cumin, plus a little extra to serve (optional)
• 1 tsp coriander
• ½ tsp turmeric
• 3 tomatoes, cut into wedges
• ⅓ pack coriander, chopped
• 400g can chickpeas in water, drained but liquid reserved
• ½ tsp reduced-salt bouillon powder (we used Marigold)
• 4 large eggs

Directions

1. Heat the oil in a non-stick sauté pan, add the garlic, pepper, chilli and the whites from the spring onions, and fry for 5 mins over a medium-high heat. Meanwhile, put a large pan of water on to boil.
2. Add the spices, tomatoes, most of the coriander and the chickpeas to the sauté pan and cook for 1-2 mins more. Stir in the bouillon powder and enough liquid from the chickpeas to moisten everything, and leave to simmer gently.
3. Once the water is at a rolling boil, crack in your eggs and poach for 2 mins, then remove with a slotted spoon. Stir the spring onion tops into the chickpeas, then very lightly crush a few of the chickpeas with a fork or potato masher. Spoon the chickpea mixture onto plates, scatter with the reserved coriander and top with the eggs. Serve with an extra sprinkle of cumin, if you like.

This awesome recipe and photos were created by BBCGoodFood.com, we just shared it! Check them out for more ideas!