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Savoury Breakfast

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Adjust Servings:
2 leeks finely chopped in the food processor
450g tofu hard, roughly chopped in the food processor
1 cup water
2 stock cubes Massel, chicken lavour
1/2 cup nutritional yeast flakes
1/2 tsp turmeric ground
1 cup quinoa rinsed in cold water
2 cups water
1 tsp salt
1tsp light olive oil
For serving
1 cup cherry tomatoes
1/2 cup radishes
2 cups rocket leaves or salad mix
1 avocado sliced
1 lemon wedges

Savoury Breakfast

  • Cooktop

A delicious breakfast featuring Quinoa.

  • 25
  • Serves 6
  • Medium


  • Quinoa

  • For serving



“Never eat ingredients you can’t pronounce. Except QUINOA. You should eat quinoa.”

Are you vegan and craving scrambled eggs? Then this is the dish for you. It begins with leek finely chopped in the food processor and organic hard tofu roughly chopped in the food processor. Place leeks, tofu, water, stocked cubes (Massel brand), nutritional yeast flakes and turmeric (for color) and cook until the water evaporates.

Quinoa takes the longest time to cook: 15 minutes plus another 10 minutes to rest. But it’s worth to wait.

Always serve with salad.

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To make the vegan scrambled eggs place the chopped leek in a pan with the water, stock cubes, yeast flakes, turmeric and bring to boil.
On medium heat cook until soft and the water has evaporated. Add the roughly chopped tofu. Combine gently, cover and allow to continue cooking for about 3 minutes. Remove from heat.


To cook the quinoa, in a separate pot bring the 2 cups of water and salt to boil. Add the rinsed quinoa and boil on medium heat for 15 min. Remove from heat and allow sitting covered for another 10 min. Add the oil and fluff with a fork.


When serving stack rocket or salad mix, cherry tomatoes, radishes, avocado, quinoa and the vegan scrambled egg. Drizzle with a bit of olive oil and grind some salt on top.

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