HANGOVER BREAKFAST BOWLS
Your alarm clock goes off and you’ve already hit the snooze button 487 times. Somehow you find the strength to peel yourself from in between your sheets, and you hop into last nights jeans to start your day. It’s 8:45. You’ve got 15 minutes to get to work, but first things first, you need some nourishment.
You could easily grab a $4 breakfast sandwich from Tim’s, or stop in at the <insert chain restaurant here> and grab an overpriced breakfast in hopes of fighting off your massive hangover.
But wait - you spent an hour this past Sunday preparing the below recipe, and that means you are more than taken care of.
This all vegan recipe is incredibly easy to prepare, no matter how difficult it may seem. I promise you this.
With ONE ingredient, you can make these amazing little hash brown nests, and then fill them up with one of the most delicious Tofu Scramble recipes EVER. Add in the fact that you can freeze these beauties and heat them up in only a few minutes, and you have yourself a winner.
Make these because: You don’t need to be awake in the morning to enjoy a delicious homemade breakfast. You’re welcome.
1 Brick, extra firm tofu
1/2 red pepper, chopped
3 cloves, garlic
1 medium shallot, diced
1 jalapeño, minced
1/2 t, turmeric
1 t, paprika
1 cup, Kale, cut into small pieces, stems removed.
1 T, Lemon juice
2 baking potatoes
1 T, chipotle (optional)
1/2 T, brags (or low sodium soya sauce)
2 T, nutritional yeast (or daiya/cheese)
Clean and scrub your potatoes. Bake in the oven at 400• for 45-60 minutes.
You don’t want to cook them until they are too soft. Just enough so that you can grate them. Once done, cool in the fridge, peel, and grate.
Press your tofu and try to get out as much water as possible. Break up into a big bowl and with your hands. Break it down as much as possible. Add in your turmeric, chipotle, paprika and a little salt.
Mix it all together and set aside.
Now, heat some oil in a pan on low and toss in your onion. Once translucent, add in red pepper, garlic, & jalapeños. Cook for about five minutes.
Add in the tofu scramble and raise heat to medium.
Now, add in your brags and nutritional yeast, stir well, and finally add in your kale and lemon juice.
Grab a muffin tray, and either spray it with cooking oil, or simply take a little bit of vegan butter and rub the edges with a paper towel.
Spoon in a hefty portion of the grated potato and push down, forming a nest.
Finish off with a grind of pepper and bake in the over at 450 for about 20 minutes.
Once crispy on the top, fill with a spoon or two of scramble, pack it in, and return to the oven for another 10-15 minutes.
See, that wasn’t difficult, was it?
Once they’ve cooled down, you can easily remove them from the tray with a spoon or fork.
I wrapped mine in tin-foil and put them in the freezer so I can reheat quickly in the mornings.
YOU ARE GOING TO LOVE THESE!!
Spend the rest of the day bragging to your friends about how amazing these breakfast cups taste. Even better, reheat one of these the next time you’re having a slower than normal morning and watch how fast you start to feel better.