Name: Savoury Breakfast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 2 leeks (finely chopped in the food processor); 450g tofu (hard, roughly chopped in the food processor); 1 cup water; 2 stock cubes (Massel, chicken lavour); 1/2 cup nutritional yeast flakes; 1/2 tsp turmeric (ground); Quinoa; 1 cup quinoa (rinsed in cold water); 2 cups water; 1 tsp salt; 1tsp light olive oil; For serving; 1 cup cherry tomatoes; 1/2 cup radishes; 2 cups rocket leaves (or salad mix); 1 avocado (sliced); 1 lemon (wedges)

Method

Serves 6 · about 25

1
To make the vegan scrambled eggs place the chopped leek in a pan with the water, stock cubes, yeast flakes, turmeric and bring to boil. On medium heat cook until soft and the water has evaporated. Add the roughly chopped tofu. Combine gently, cover and allow to continue cooking for about 3 minutes. Remove from heat.
2
To cook the quinoa, in a separate pot bring the 2 cups of water and salt to boil. Add the rinsed quinoa and boil on medium heat for 15 min. Remove from heat and allow sitting covered for another 10 min. Add the oil and fluff with a fork.
3
When serving stack rocket or salad mix, cherry tomatoes, radishes, avocado, quinoa and the vegan scrambled egg. Drizzle with a bit of olive oil and grind some salt on top.

Tagged breakfast leeks quinoa savory Tofu yeast flakes