K33 KitchenAmericanAsianEuropeanFusionSouth AmericanBreakfast30-minute recipesClean eatingPlant-basedQuick and easyVeganVegan recipeRecipePlantbasedVegetarian
300g extra-firm tofu2 stems of cherry tomatoes (about 150g)2 tbsp olive oil10g fresh basil leafPinch of black pepper2 tbsp nutritional yeast1/2 tsp salt50ml soy milk1/2 tsp garlic powder1/2 tsp cumin powder1/4 tsp paprika powder1/4 tsp turmeric powderPinch of black pepperPlace the cherry tomatoes on a baking tray and grill for 15 minutes.Wrap the tofu in a kitchen towel and press down for 5 minutes (about as much weight as a couple of thick books), which is done to remove as much as water as possible.Mash the tofu with a fork but leave some nice big chunks and set aside.Add the sauce ingredients to a bowl, whisk and mix well.Heat the olive oil in a large flat pan and add the mashed tofu. Stir-fry it gently for 3-5 minutes until lightly browned.Pour over the sauce and stir continuously until the sauce is fully absorbed by the tofu. Add the basil and stir for another 1 minute.Top with some black pepper and serve with the grilled cherry tomatoes.
For some just starting their vegan journey, they may agree one of the hardest things about being vegan is giving up cheese and egg. This is especially when it comes to savoury breakfast options, which is often all about eggs, eggs and more eggs!!
If you’re missing a good scrambled egg breakfast, this recipe will be your MUST-TRY egg alternative recipe – a simple and DELICIOUS tofu scramble.
The gorgeous dish tasty can be served with a light serving of tomatoes, toast or avocado on the side. You can also upgrade to a full English breakfast by topping it with veggie sausages, hash browns, mushrooms and baked beans! Sound good? Here’s how to make it:
Place the cherry tomatoes on the baking tray and grill for 15 minutes. Fresh cherry tomatoes are so super sweet and juicy that you won’t need oil or seasoning.
Wrap the tofu in a kitchen towel and press down on it for 5 minutes (about as much weight as two thick books). This is done to remove as much as water as possible. Mash the tofu with a fork but leave some nice big chunks and set aside.
Add the sauce ingredients to a bowl, whisk and mix well.
Heat the olive oil in a large, flat pan and add the mashed tofu. Stir-fry it gently for 3-5 minutes until lightly browned.
Pour over the sauce and stir continuously until the sauce is fully absorbed by the tofu.
Add the basil and stir for another 1 minute.
Top with some black pepper and serve with the grilled cherry tomatoes.
This is my favourite breakfast dish lately. It’s such a healthy, satisfying, quick and easy dish to make. What’s more, it contains 26 grams of protein per serve, which makes a great choice to start your energetic day.
If you’ve followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes!
Hello! My name is Kee. I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker based in London.
For me, food is not just the indulgence of taste-buds; it is a way to connect people together, a way of feeling, of touching, of loving and of sharing. It creates a moment, a memory and a togetherness with someone you care for or an experience just for yourself. I want to create delicious plant-based dishes that everyone can experience and enjoy together, whether vegan, vegetarian or meat eater. Seeing people’s joy when eating just gives me butterflies and so here I am. Welcome to K33 Kitchen! <3 <3