the best part about christmas for me, beyond getting presents, is the breakfast! since we’re not spending it with our families this year, i thought it would be extra important to make something fantastic.
so our spread here is a tofu scramble, lemon-blueberry muffins, and a cinnamon-sugar bagel with cranberry vanilla cream cheese.
(we made the muffins last night, to make less work for this morning.)
- zest two whole lemons
- combine 2 cups flour, 1 1/2 tsp baking soda, 1/2 tsp salt, the lemon zest, and 1 cup sugar
- in a separate bowl, combine 1 cup rice milk, 1/3 cup vegetable oil, 1/2 of a freshly squeezed lemon, 1 tbsp white vinegar
- mix the liquids and solids until just combined
- add in 1 1/2 cups freshly washed blueberries
bake at 400F for twenty minutes. these are PERFECT when served hot. (we made another batch without cupcake liners, and they looked way better than these. so much so that we ate them before i could take a picture :D)
the tofu scramble is so easy and delicious, i don’t know why i haven’t ever made it before.
in one pan, crumble tofu in with some olive oil, and COVER it with lots of cumin, turmeric, curry power, and a little bit of salt. cook until it’s done how you like it - i like mine a little crispy, so i waited until it browned.
in another pan, just sautee some vegetables in non-dairy butter or water with salt & pepper. we used mushrooms, onions, broccoli, asparagus, and loads of spinach.
combine when the vegetables are cooked through.
we got this vegan cream cheese from the wonderful balsam bagels.
hope you guys have a great xmas :)