Breakfast recipes

Scrambled Tofu with Onion on Toast


Submitted by Owen.

This is an easy to make recipe for breakfast or any other meal. The main ingredient is tofu. Tofu does not have much taste on its own but is good at absorbing the taste from other ingredients. This dish can be as basic (2 or 3 ingredients) or as elaborate as you wish. So depending on your own preferences it is good to experiment with other flavours and ingredients.


* 150-200g Tofu (Firm), * 2 tsp Soy Sauce, * 2 tsp Mustard, * 1 small Spring Onion, * 1 tsp Turmeric, * Vegan Margarine or Olive Oil or 2tbsp Water, * Wholemeal Bread.


  • Wash and cut the Spring Onion into small pieces. Heat the Oil (or water) in the saucepan and add the chopped Onion. Stir well then cover the pan. Cook on a very low heat for about 5 minutes.
  • Drain the Tofu then mash the Tofu with a fork and place in a bowl. Put the Mustard, Turmeric and Soy Sauce into the bowl with the Tofu and mix well.
  • Add the contents of the bowl to the sauce pan and mix well.
  • Cook on low heat until it is well heated and slightly crispy and serve with hot toast.

Carrot pancakes


Submitted by Gloria.


* 300g oat flakes, * 300ml soy/rice milk or water, * 1/2 grated carrot, * 1/2 grated courgette, * 1/2 grated Parsnip, * 1/2 tsp curry powder or herbs.


  • In a bowl, add the oat flakes and the soy/rice milk or water. Leave aside for 10min.
  • Grate the carrot, Parsnip and courgette and add to the oat mixture. Mix well.
  • Pour 2 tbps of the mixture to an oiled non-stick frying pan. Flatten with the spoon and give them a round shape. Do not make them too thin though, 1cm ( 0.4 inch) thickness is ideal.
  • Cook until it is browned from underneath and flip it over for another few minutes.

Breakfast Potato and Pepper


Submitted by Sandra.


* 3 large potatoes, * 1 red bell pepper, chopped, * 2 tomatoes, sliced or chopped, * 1/4 turmeric and paprika, * 1 garlic clove, minced. * some black or green olives for decoration (optional)

  • Cut the potatoes in small chunks and steam or boil for about 10 to 15min.
  • Oil a frying pan and add the garlic, red bell pepper, tomatoes and spices. Stir and cook for a few minutes.
  • When the potatoes are soft, transfer them into the frying pan, stir well and cook for another minute or two.
  • Transfer into a plate and garnish with some chopped parsley and sliced olives.

Spelt bread

Submitted by Andrea Back.


* 300 gr wholegrain spelt flour, * 100 rye flour, * 100 gr porridge oats (Flahavans), * 1 sachet yeast, * 1 teaspoon salt, * ½ litre lukewarm water (approx).

  • Sieve the spelt and rye flour, mix with the oat flakes, yeast, salt, seeds and water.
  • Transfer into a greased baking tin, cut lengthways approx 1 cm deep, sprinkle with oat flakes and bake at approx 200 degrees for ca. 55 mins, depending on oven type.
  • Leave to cool before slicing.
  • I experimented with the types of flour until I found this combination which I really like, you can also add rice flour or use white spelt or more rye, it’s down to personal preference.

Optional: pumpkin seeds, pine nuts, chopped olives, sundried tomatoes etc. I usually also add a pinch of curry powder.

Strawberry crumble

Submitted by Gloria and Cif.


This crumble takes less than 15min to prepare. It is so easy to make and tastes really nice! More pictures on Facebook/VeganIreland.


* 3/4 cup oats,
* 1/2 cup wholemeal flour,
* 1/2 cup almond powder or coconut flakes,
* 500g minimum Strawberries (frozen or fresh. For the pic, we used mixed berries),
* 1/3 cup sugar*,
* 1/3 cup vegan margarine or 1/3 cup vegetable oil.


  • Pre-heat the oven at 180&#176 / Gas 5.
  • Cut the strawberries into medium slices (try to get 3 or 4 slices per strawberry). You can cut them straight away, no need to defrost them. Place 3/4 of the strawberries evenly over the base of a lightly oiled oven dish.
  • In a bowl, stir together the flour, oats, coconut flakes or almond powder and sugar. Mix well. Add the vegan margarine or vegetable oil and rub in your fingers until you get a crumbly consistency (avoid making a dough!).
  • Add the crumble as evenly as you can on top of the strawberry filling. Press hard with your hands or a dessertspoon. Add the remaining strawberries on top and bake for around 30min. For the first 15min, cover the top in foil to allow the filling to cook, and then remove the foil. Crumble is ready when the top turns golden in colour.
  • It is best eaten with a cream, so either make a banana cream or cashew nut cream. For the banana cream, simply add 2 bananas in a blender and blend until smooth. Add some soya milk and blend until you get a nice creamy texture. Do the same thing with cashew nuts, simply blendy cashew nuts with water until you get a creamy texture.

* I did not use any sugar for this recipe, strawberries are sweet enough. It is up to you if you want to add sugar!
You can also use other fruits instead of strawberries.