Whipped Tofu Breakfast Recipes

• Blend until smooth and creamy. No salt, flour, or cornstarch needed. Chill in the fridge for a few hours to let it thicken. Use for sweet, cold, or uncooked dishes. Store refrigerated for up to 4 days.

• Heat a skillet over medium-low heat, and add the oil. Once the oil is hot, add the savory tofu mixture, and spread it out. It might start to bubble and spatter a bit, but if it’s spattering too much turn the heat down a little bit. Sprinkle turmeric in the center for a yolk look, and sprinkle black pepper and kala namak generously.

• Cover the pan and cook for 3 to 4 minutes, increasing heat to medium at the 2-minute mark. Once it’s golden on the edges and the center has set, top with pesto, a small pinch of Kala namak , my bacon drizzle (see notes), chili oil or other toppings of choice. Serve immediately on buttered multigrain or sourdough toast, with sliced tomatoes or avocado.

• Mix together the tofu mixture, cornstarch , turmeric, Kala namak, oregano, baking powder, salt, and pepper.

• Heat a skillet over medium heat and add a little bit of oil. Sprinkle the onion, peppers, and mushrooms onto the skillet, and cook for a minute. Sprinkle vegan cheese on top, then drizzle the tofu mixture all over the veggies, and spread it out with a spatula.

• Cover, and cook 4 to 5 minutes, reducing to medium-low during the last minute of cooking. Cook until the edges get golden and the top is set, then sprinkle more kala namak, if desired, fold the omelette, and serve with toasted bread or however you like.

• Preheat the oven to 400°F (205° C). In a baking dish, mix the onion, mushroom, herbs, salt, pepper, and bread with oil, tossing well to coat. Bake for 13 to 15 minutes, until the bread is golden.

• Meanwhile, mix together the tofu with turmeric, kala namak, mustard, paprika, baking powder, and flour. Pour over the bread and veggies, add spinach if you want, and toss well. Bake 20 to 25 minutes, until the top is nicely set. Cool 10 minutes before slicing and serving with hot sauce, vegan Hollandaise, or dressing of choice

• Heat oil in a skillet over medium heat. Once the oil is hot, add the veggies with a pinch of salt and sauté 2 minutes. Mix in the crumbled tofu, whipped tofu mixture, and scramble seasoning. Cook for about 2 more minutes, until heated through. Top with more kala namak, black pepper, green onion, and fresh herbs. Serve with toast, roasted veggies, salad, or fruit on the side.

Make the egg muffins.

• Preheat the oven to 350°F (175° C).

• In a bowl, mix whipped tofu, flour, baking powder, and seasonings. Then, fold in the sun-dried tomato, sausage, spinach, and any other veggies of choice. Scoop into a lined muffin tin or double liners on a baking sheet. Bake for 22 to 25 minutes.

Or, make savory waffles!

• Add 2 more tablespoons flour, grease the waffle iron well, and cook the batter in the waffle iron until it’s golden brown.

• Chill the neutral whipped tofu cream for at least an hour, so it thickens up. Toast the bread. Spread the tofu cream onto the toast, and add toppings of choice.

• Combine chia seeds with hot water in a small bowl, and let that sit 5 minutes for the chia seeds to hydrate. Stir in the whipped tofu, cocoa powder, maple syrup, and vanilla. Mix well. Spoon into jars, swirl in the peanut butter, and top with nuts and/or berries.

• In a small bowl, combine the tofu cream, maple syrup, cinnamon, and vanilla. Mix well. If the mixture is too thick, add the non-dairy milk, and mix until smooth. Pour the mixture into a shallow bowl. Place the bread slices into the mixture, flipping them over to coat both sides thoroughly.

• Heat a skillet over medium-high heat. Once hot, add a little oil or vegan butter. Place the coated bread slices on the skillet and cook until golden brown on both sides.

• Mix the flour, almond flour, baking powder, and vanilla powder (if using) well. Press and mix to mix the almond flour in. Stir in the vanilla extract (if using), the whipped tofu, maple syrup, and 6 tablespoons of the milk to make a thick batter. If it’s too thick, add more milk to thin it out, but don’t thin out too much. Keep batter thicker than pancake batter.

• Heat a skillet over medium-high, and add some oil or vegan butter. Once the oil is hot, spread the protein pancake batter onto the skillet. The batter is going to be thick, so you’ll need to spread it out using a spatula instead of by hand. Then press in the berries and chocolate chips. Cook 2 minutes until golden, flip, and cook another minute or two. Serve with fruits, maple syrup, vegan butter, and your favorite fixin’s.