Egg Replacement Recipes for Breakfast

Directions

1. Mix the chickpea flour, nutritional yeast, turmeric, baking soda, and salt & pepper together in a bowl.
2. Add the plant-based milk of your choice and whisk until there are no visible lumps. Let sit.
3. Chop vegetables of your choice and saute them in a frying pan until lightly browned. Some of my favourite vegetables for this recipe are bell peppers, mushrooms, onions, and spinach. Once cooked, remove the vegetables from the frying pan and put to the side.
4. Pour the chickpea batter into a lightly oiled or nonstick frying pan on medium heat. The batter should be spread out in the frying pan and resemble one crepe-like shape.
5. Sprinkle the cooked vegetables on top while the batter is still wet
6. The omelette should cook from the bottom upwards so you won’t need to flip it. Just keep an eye on the pan and turn down the heat if necessary to ensure that the bottom does not burn.
7. Once cooked throughout, fold the omelette in half and serve!

Notes

• You can use water instead of plant-based milk if you would like. Feel free to get creative with different chopped vegetables inside of the omelette as well as toppings – some additional toppings that work well are salsa, avocado, vegan cheese, and/or hummus!

Directions

• Sauté the onion in a pan over medium-high heat until translucent
• Add in the garlic, continuing to heat until fragrant. Use vegetable stock to sauté for extra flavour 
• Crumble over the block of firm tofu with your hands until it resembles scrambled egg texture.  Add in the dijon mustard and extra water and cook until desired texture. 
• Finally, add all the spices in and continue cooking and adding more vegetable stock and water as needed. At the end, you can add in any frozen vegetables of leftovers (i.e spinach) to bulk the meal out! 
• Serve with avocado sourdough and garnish with green onion 

Directions

1. First grab your tofu, pat dry with paper towels and set aside.
2. Sauté the potatoes in olive oil or on a non-stick pan until they start to brown, then add the bell pepper and cook until they both reach your desired consistency.
3. Crumble your tofu onto the potatoes and peppers, add the turmeric and cumin.
4. Stir everything until well combined, then salt and pepper to taste.
5. Plate and top with the spring onions.
6. Now you are all set to enjoy a delicious meal!

Directions

1. Mix everything together in a bowl and you’re ready to go!
2. I add a little bit of oil into a pan, just to coat it and have the gas on medium heat. I only add a tablespoon of batter for each pancake. If you find that the batter is too watery, add a little bit more flour. They should hold their shape when you add the spoonful to the pan.
3. I find that cooking them on a lower heat, works better, they just take a little longer to cook through but it saves you burning them! Once you see the little bubbles appear… they are ready to be flipped over.

• The best thing about pancakes is that you can be so creative about what to add to them!
• You can add in some chocolate chips as you cook them, even prices of fruit… blueberries or bananas!
• Every time, I try something different. Don’t be scared to try different combinations!

Directions

1. Mix the marinade ingredients in a bowl/seal-able container.
2. Drain the tofu and pat dry with a paper towel. Slice into 1/2cm thick strips. Slice the mushrooms and zucchini into similar sized slices. Add to the marinade and stir to coat.
3. Marinade for at least one hour. This can be done longer (even overnight), shaking occasionally to mix.
4. Heat the oil in a frypan and fry the sliced onion and capsicum for 3-4 minutes.
5. Add the marinaded ingredients, and marinade too. Fry the mixture until the tofu/capsicum starts to blacken slightly.
6. Serve in warmed tortillas with lettuce, salsa and/or guacamole and any other desired toppings.
7. To make guacamole, scoop out the flesh from the avocado and mash with a fork (or blitz in a food processor).
8. Add the remaining ingredients, then adjust for taste. Add more lime juice if too oily/avocado-y. Add more garlic if you can’t taste it. Add more salt if the taste seems flat. Add more oil if too zesty from the lime.