Super Eggy Vegan Tofu Scramble


Tofu scramble is one of my favourite things to eat for breakfast because it is so delicious, easy and quick to make particularly if you have a busy schedule! You can also keep this recipe for the weekend and eat it along with Vegan pancakes. If you are new to Veganism and miss scrambled eggs, this recipe is definitely for you because the taste is so similar. For this yummy recipe you will need:


1 block of firm or extra-firm tofu

1 large onion

3 or 4 pimentos

1 bell pepper (optional)

Salt (to taste)

Black pepper (to taste)

Garlic powder (to taste)

Onion powder (to taste)

2 teaspoons (or more) of turmeric powder


Remove tofu from pack and using a clean cloth, very carefully pat-dry it. Set aside.

In a greased frying pan, add chopped onion, pimentos, bell pepper (optional) and sautee for a few minutes. Using your fingers, crumble the tofu into little pieces and add them to the pan. Mix everything thoroughly and let it cook for a few minutes at medium heat. Add now salt, black pepper (optional), garlic and onion powder and stir everything until well-combined. Let it cook for a couple of minutes and then add the turmeric powder, feel free to add a little more if necessary, you want the white tofu to turn into a gorgeous and beautiful yellowish colour. Mix everything and let it cook for a few more minutes and that’s about it! You have some delicious and tasty tofu scramble.

Like everything else, make sure to taste, taste and taste while you are cooking. Seasoning is key, so you want to ensure it is not bland.

Happy Carnival everyone!

Deliciously Crispy Vegan Hash Browns


Breakfast is one of those meals that I ensure not to miss particularly if I have tofu and potatoes in the fridge! I love to do scrambled tofu, pancakes and hash browns during the weekend, it is truly the perfect Vegan breakfast.

Today I have a very simple recipe that provides you with the freedom to be creative and you are not bound to follow this recipe to the ‘T’. In all honesty, I eyeball most of my recipes! The greatest thing about these hash browns is that they are 100% oil free and they are delicious nonetheless.


2 or 3 large potatoes

Very cold water

Clean cloth or cheese cloth

Salt (to taste)

Black pepper (optional) (to taste)

All purpose-seasoning (to taste)

Onion Powder (to taste)

Garlic Powder (to taste)

1 medium size onion

3 or 4 pimentos

2 or 3 tablespoons of all purpose flour


1. Peel the potatoes and grate them. Add the potatoes into a large bowl of very cold water and let it soak for a few minutes. Drain the potatoes and then place them into a clean cloth or cheese cloth.

2. Squeeze all the water out until the potatoes are nice and dry, set aside.

3. Using an electric chopper or knife, chop the onions and pimento peppers very finely, place the mixture in a little bowl until you are ready to use it.

4. In a large teflon pan (medium heat), add the onions and peppers and let them saute for a few minutes. Add the grated potatoes and mix carefully and constantly to ensure they can cook well for a few minutes. Remove from the heat and let it cool for 5 minutes.

5. After the potatoes cool down, add salt and the rest of your favourite seasonings. Add the flour and mix thoroughly until you no longer see the white residues.

6. Shape into hash browns and placed them into a large greased baking sheet and bake them on medium heat for approximately 15-20 minutes or until golden brown at the bottom. Turn the hash browns carefully and let it cook for an extra 15-20 minutes in the other side.

Voila, they are ready to be devoured!

Hope you enjoy this recipe my friends. 🙂

Savory Vegan Oat & Coconut Flour Bread


Some of the things I enjoy the most about being Vegan is that you get to try so many different alternatives of your favourite dishes. Today I have for you a super comforting Vegan bread that smells and tastes fantastic! This bread does not use any regular flour so if you don’t consume it, this recipe is great for you. Let’s start!


1 3/4 cup of warm soy or almond milk

1 small sachet of active dry yeast

2 tablespoons of brown sugar

3 cups of oat flour (no need to buy, just take quick oats and add them to your food processor until it becomes flour)

1/2 cup of coconut flour

3 tablespoons of flaxmeal

1/2 cup of tapioca flour/starch

1/2 teaspoon of baking powder

2 tablespoons of coconut oil or olive oil

1 teaspoon of salt


Pour plant-based milk into a medium size bowl. Add brown sugar and yeast, stir and set aside.

In a large bowl add oat flour, coconut flour, flaxmeal, tapioca starch, salt and baking powder and carefully stir well. Add the milk mixture and the oil. Stir everything until it is well combined.

Pour mixture into a greased bread pan and with a spoon smooth the top. You want to work quickly with this mixture since it is mainly oats, they absorb liquid very fast making it hard for you to work with it when it gets too thick. Do not overflow the pan, leave some room. Cover with a cloth and let it rise for approximately 40-45 minutes.

Bake at 350 degrees Fahrenheit (176 degrees C) for around 45-50 minutes. Mine cooked after 40 minutes but every oven is different so keep checking after 30 minutes. Let it cool completely before you slice it.