• Cooking

    Vegan English Breakfast

    I love trying to work out how to recreate dishes I tried in a restaurant or at a retreat. It sends you back there and feeling emotions again, like a prompt. This recipe is one I have been quite obsessed about since coming from Mallorca last May. Let’s say I am not the quickest at getting things into motion, or getting things. I know you should do things straight away, otherwise it never gets done. I had big plans to share a version of my favourite recipes from the retreat. I never did it, and let it go. But I could not let this breakfast recipe go.

    This is not my recipe. I found it because I was told that one of the key ingredients is coconut milk – which I had never would have guessed from the taste. A quick google search led me to this recipe by Cook Republic, made it a few times, and recreated at home my own vegan scramble tofu. It is a great alternative to eggs, and you sneak in a bit of turmeric which is always a good idea in general, as many studies show. Research is even looking at its effect on depression (could turmeric be the answer to everything?) – it seems to have some effect, but the clinical trials are definitely not definitive. However having more balanced, satisfying meals do help, so I might leave it at that.

    Vegan tofu scramble

    I have done this recipe a few times – do not be tempted to substitute light coconut milk for the coconut milk, it does not work as well. I usually have a lot of leafy greens on the side, sauted (to make it quicker). Have a try and let me know what you think.

    I copied the recipe below from the website for reference, with some of the changes I incorporate when cooking the recipe.

    Vegan Scrambled Tofu

    An easy breakfast option for vegans, using turmeric. 

    Servings 2 people
    Author The Cook Republic (adapted)


    • 1 tsp olive oil (coconut oil)
    • 1 leek, trimmed, white par finely chopped
    • 2 garlic cloves, crushed
    • 500 g firm tofu, crumbled
    • 1/2 tsp ground turmeric
    • 1 tsp sweet paprika
    • 1 tbsp ground cumin
    • 60 ml coconut milk
    • 1 tsp sea salt flakes
    • 1/2 cup chives (chopped)


    1. Heat oil in a small skillet or wok on medium. Add leek, garlic and chilli. Sauté for a few minutes until leek starts to sweat and everything has softened. 

    2. Add the crumbled tofu to the wok. Add the spices, coconut milk and salt. Using a wooden spatula, start breaking up the tofu and mixing all the ingredients as you do so. Turn constantly to avoid sticking. Cook for 5-6 minutes until evenly mixed and heated through.
    3. Remove from heat. Top with freshly chopped chives and serve hot.

    4. If you love extra heat, add some chilli flakes.  

    If you try one of my recipes, let me know in the comment box below or by using #eatbreathecreate on social media. I would love to see your own version.




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