Scrambled tofu southwest style garnished with fresh parsley and sliced avocados.

Scrambled Tofu

Scrambled tofu is an easy breakfast meal that takes no time at all. It makes a plentiful amount and is perfect for serving at large gatherings or saving for second breakfast.

Thanks to nutritional yeast, spices and fresh herbs, tofu can be transformed into tasting like a plate of flavorful scrambled eggs.

How To Make Vegan Scrambled Tofu

This recipe is one of my favorites because it’s ready in under 20 minutes and is an easy family-style breakfast. If you like your scrambled tofu with fresh sautéed vegetables, follow my recipe to make a Southwest-inspired tofu. Start by dicing up the ingredients and sautéing them until golden.

To prepare the tofu for scrambling, simply open the package of firm or super firm tofu and drain the water. Next, add the block of tofu to the pan and smash into crumbles using a fork or spatula. During this time any extra liquid will cook out of the tofu. This should take around 5 minutes.

Next, add the nutritional yeast and dry spices into the pan and stir until well mixed. The tofu will turn a golden color and will look similar to scrambled eggs! To finish off the tofu and give it a texture closer to that of eggs, add in the 1/4 cup of plant based milk. Stir together and just before serving, sprinkle with fresh parsley.

Unlike other tofu recipes, you won’t have to press the tofu to remove excess moisture.

This simple scrambled tofu recipe is as tasty as eggs and can be eaten in a variety of ways. Enjoy them in tortilla wraps, as part of a traditional fry-up breakfast or with rice for an easy lunch idea. If you enjoyed this recipe, subscribe to my newsletter, leave a rating below and don’t forget to tag @PlantBasedDogGuy on Instagram!

For more delicious and easy breakfast ideas, try these recipes:

Scrambled tofu southwest style garnished with fresh parsley and sliced avocados.
Yield: 4 Servings

Scrambled Tofu

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Vegan scrambled tofu is the perfect centerpiece for an egg-free breakfast. Every bite is flavorful, savory and buttery.

Ingredients

  • 16 oz. / 1 Block of Firm/Extra Firm Tofu
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1/2 Onion or 2 Shallots
  • 4 Large Garlic Cloves
  • 2 Jalapeños (Seeds Removed)
  • 1/2 Teaspoon Sea Salt + More For Seasoning Vegetables
  • 3 Tablespoons Nutritional Yeast
  • 1/2 Teaspoon Onion Powder
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Tumeric Powder
  • Jamaican Curry Powder To Taste (I Recommend JCS Reggae Country Style)
  • 1/4 Cup Plant Based Milk
  • 1 - 2 Tablespoons Fresh Parsley

Instructions

HOW TO MAKE SCRAMBLED TOFU

  1. To make a Southwest-inspired tofu, start by dicing up the onions, garlic and jalapeños. Set a pan on medium-high heat, add extra virgin olive oil to the pan and then add the chopped ingredients to the pan. Season with salt and sauté until golden.
  2. To prepare the tofu, open the package of firm or super firm tofu and drain the water. Add the block of tofu directly to the pan and smash into crumbles using a fork or spatula. During this time any extra liquid will cook out of the tofu. This should take around 5 minutes. Stir until the vegetables and tofu are evenly mixed.
  3. Next, add the nutritional yeast and dry spices into the pan and mix together. The tofu will turn a golden color and will look similar to scrambled eggs!
  4. To finish off the tofu and give it a texture closer to that of eggs, add in the 1/4 cup of plant based milk. Stir together and just before serving, sprinkle with fresh parsley.

Notes

Unlike other tofu recipes, you won't have to press the tofu to remove excess moisture.

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Nutrition Information

Yield

4 Servings

Serving Size

1/4

Amount Per Serving Calories 98Total Fat 4.5gSodium 200mgCarbohydrates 5gFiber 1.5gProtein 12g

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Creamy chocolate roasted hazelnut spread in a jar, pictured with pastries and a knife.

Chocolate Hazelnut Spread

This whipped chocolate hazelnut spread is good enough to help anyone overcome their love of non-vegan Nutella. It’s creamy, chocolaty, nutty and best of all, unprocessed and dairy free.

The smooth chocolate taste is complimented by the taste and fragrant aroma of roasted hazelnuts. While coconut oil and agave syrup mellow out the more dominant flavors.

How To Make Vegan Chocolate Hazelnut Spread

Making homemade chocolate spread is simple and takes less than 15 minutes. Start by setting an oven to 400°F. Next, prepare a baking tray by lining it with parchment paper or a reusable silicone mat. On top of this, spread an even layer of raw hazelnuts.

When the oven is ready, place the tray on the middle rack and bake for around 8 minutes. Check up on the hazelnuts often to make sure they don’t burn. The hazelnuts will be a light golden color and they should look a little shiny because of the release of fragrant oil.

Let the hazelnuts cool for around 10 minutes. If they have skins on them, press them between your fingers to peel it off – do the best you can. It doesn’t have to be perfect.

Next comes the easy part. Start adding the ingredients to the blender. I add them in the following order; almond milk, coconut oil, maple syrup, vanilla extract, cocoa powder and then the roasted hazelnuts and sea salt. Blend the ingredients until smooth and creamy. If the spread needs a little more thinning, add almond milk one tablespoon at a time.

For an even smoother, milk-chocolate taste, add a tablespoon of Silk Whipping Cream Alternative.

This delicious fluffy chocolate hazelnut spread will bring back memories of nostalgia with zero of the guilt. Spread over toast, add a scoop to oatmeal or use as a fruit dip. If you make this recipe, leave a rating below and don’t forget to tag @PlantBasedDogGuy on Instagram!

For more easy breakfast ideas, try these recipes:

Creamy chocolate roasted hazelnut spread in a jar, pictured with pastries and a knife.
Yield: 8 Servings

Chocolate Hazelnut Spread

Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes

This homemade vegan chocolate hazelnut spread recipe is creamy, chocolaty, nutty and best of all, unprocessed and dairy free.

Ingredients

  • 1 Cup Raw Hazelnuts
  • 1/2 Cup Vegan Milk (I Used Almond Milk)
  • 2 Tablespoons Coconut Oil
  • 1 Teaspoon Vanilla Extract
  • 1/3 Cup Agave Syrup
  • 1/4 Cup Cocoa Powder/Cacao Powder
  • Pinch Sea Salt
  • Optional: For a creamier spread, add a tablespoon of Silk Heavy Whipping Cream Alternative

Instructions

HOW TO MAKE HOMEMADE CHOCOLATE HAZELNUT SPREAD

  1. Start by setting an oven to 400°F. Next, prepare a baking tray by lining it with parchment paper or a reusable silicone mat. On top of this, spread an even layer of raw hazelnuts.
  2. When the oven is ready, place the tray on the middle rack and bake for around 8 minutes. Check up on the hazelnuts often to make sure they don't burn.
  3. Let the hazelnuts cool for around 10 minutes. If they have skins on them, press them between your fingers to peel it off - do the best you can. It doesn't have to be perfect.
  4. To make the spread, add the ingredients to the blender. I add them in the following order; almond milk, coconut oil, maple syrup, vanilla extract, cocoa powder and then the roasted hazelnuts and sea salt. Blend the ingredients until smooth and creamy. If the spread needs a little more thinning, add almond milk one tablespoon at a time.

Notes

  • For an even smoother and milk-chocolate taste, add a tablespoon of Silk Whipping Cream Alternative.
  • To save this spread for later use, store in a glass jar and keep in the fridge for up to 5 days.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

8

Serving Size

2 Tablespoons

Amount Per Serving Calories 174Total Fat 12gSodium 90mgCarbohydrates 15gFiber 2gSugar 10gProtein 2g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Slices of buttery french toast garnished with strawberries and powdered sugar.

Fluffy French Toast

French toast is just one of those dishes that’s good to eat any time of day – as a brunch food, when you’re in a breakfast-for-dinner mood or as a midnight snack. It hits all the right spots between subtly sweet and savory.

Today, I’m sharing a recipe that is easy to make and delicious to eat. Even if you’ve never made it before you’ll be happy with the results.

How To Make The Best Vegan French Toast

Great french toast starts with drying out the bread. Set the oven to 300°F and place the slices of bread on 2 baking trays. Bake the bread for 7 minutes on each side and then flip them over. This is done to remove moisture from the bread.

Next, make the delectable custard mixture. For this recipe, combine JUST Egg, whipping cream, cinnamon, vanilla and granulated sugar in a large bowl. Once that’s done, grab each slice of vegan bread and dip it into the custard mixture – allowing it to soak into the center.

Place a pat of vegan butter into a large pan and place a few slices of bread in at a time – taking care to not overcrowd the pan. Cook on medium heat until browned (around 5 minutes), carefully flip the toast over and cook the other side. When done, set aside and cook the remaining slices.

French toast is best served toasty and warm so serve immediately. Garnish with fresh berries, agave and powdered sugar for the full brunch experience.

French toast is an easy way to make use of almost-stale bread. Think of it as finding a second life for your bread.

French toast is an easy breakfast to whip up on lazy weekends and as a delicious late night snack. If you make this recipe, leave a rating below and don’t forget to tag @PlantBasedDogGuy on Instagram!

For more breakfast and brunch meals, try these recipes:

Slices of buttery french toast garnished with strawberries and powdered sugar.
Yield: 4 Servings

Easy French Toast

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Vegan french toast is perfect for breakfast, brunch or as a midnight snack. Follow this simple recipe for fluffy and delicious french toast.

Ingredients

  • 8 Slices Vegan Bread
  • 1 Cup JUST Egg
  • 1/2 Cup + 2 Tablespoons Vegan Whipping Cream (I recommend Silk Dairy-Free Heavy Whipping Cream Alternative)
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Cinnamon Powder
  • 2 Tablespoons Granulated Sugar (I recommend Zulka Morena Pure Cane Sugar)

Instructions

HOW TO MAKE VEGAN FRENCH TOAST

  1. Set the oven to 300°F and place the slices of bread on 2 baking trays. Bake the bread for 7 minutes on each side and then flip them over. This is done to remove moisture from the bread.
  2. Combine JUST Egg, whipping cream, cinnamon, vanilla and granulated sugar in a large bowl. Once that's done, dip the slices of vegan bread into the custard mixture - allowing it to soak into the center.
  3. Place a pat of vegan butter into a large pan and place a few slices of bread in at a time - taking care to not overcrowd the pan.
  4. Cook on medium heat until browned (around 5 minutes), carefully flip the toast over and cook the other side. When done, set aside and cook the remaining slices.
  5. French toast is best served toasty and warm so serve immediately. Garnish with fresh berries, agave and powdered sugar for the full brunch experience.

Notes

French toast is an easy way to make use of almost-stale bread. Think of it as finding a second life for your bread.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

4 Servings

Serving Size

2 Slices

Amount Per Serving Calories 340Total Fat 15.5gSaturated Fat 4gSodium 460mgCarbohydrates 50gSugar 8gProtein 8g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Buttery homemade biscuits covered in vegan sausage gravy sauce served on a plate.

Biscuits And Gravy

Vegan biscuits and gravy is a delicious breakfast for any day of the week. It’s got fluffy, buttery baked biscuits smothered in a flavorful thick gravy. But this isn’t just any ordinary gravy – it’s got bits of seasoned sausage spread throughout.

This meal feels indulgent and luxurious, without being too heavy. The flavors are salty, savory and spicy and really hit the spot when you have a comfort food craving.

How To Make Vegan Biscuits

Golden, pillowy biscuits start with a buttermilk base. An easy way to make vegan buttermilk is by combining a thick plant based milk, such as oat milk or soy milk, and whisking in some lemon juice. When the mixture curdles and bubbles, it’s ready for use.

Next, combine the dry ingredients and add 6 tablespoons of cold vegan butter**. Use a fork to press the butter into the dry components. After a few minutes it will start to look like a course crumble. From here, add the vegan buttermilk into the bowl and using a spoon, carefully fold everything together until it forms a sticky ball. The resulting dough will be soft and pliable.

Generously flour a work surface and knead the dough, adding more flour along the way. When the dough is no longer tacky, roll out the dough and use a 3″ cookie cutter to cut out biscuit rounds. This batch is enough for around 12 biscuits. Place the biscuits on a baking tray and bake in an oven set to 450°F for around 12-15 minutes.

** A note on the vegan butter: It is difficult to find unsalted vegan butter so I use Earth Balance with salt already added. I do not add additional salt because I do not want the biscuits to become overly salty. If you are able to use unsalted vegan butter for this recipe, add around 1 teaspoon of salt to the dry mixture.

When cutting out the biscuits, try to not twist the cutter – This will seal the edges of the biscuits and prevent it from rising.

How To Make Homemade Sausage Gravy

Homemade sausage gravy without the meat? Yes please! This gravy is indulgent and flavorful and can be eaten with biscuits, toast, mashed potatoes and breakfast burritos.

To begin building the gravy, mix 1 teaspoon of Better Than Bouillon No Chicken Base with 2 cups of hot water. Set aside. In a saucepan set to low heat, mix 2 tablespoons of olive oil and 2 tablespoons of all-purpose flour. Stir until all the lumps are gone and it starts to thicken and bubble. Add the stock water to the saucepan and stir. When boiling, add black pepper and Trader Joe’s Onion Salt to the saucepan. Stir and reduce to a simmer for around 8 minutes.

As the gravy simmers, cut the Beyond Meat Spicy Breakfast Sausage Patties into small chunks. To cook, set a pan on medium heat and lightly fry the meat until crisp and brown.

Add the sausage and an additional 1/2 cup of water to the saucepan with the gravy. Boil and reduce to a simmer until the gravy has thickened.**

When you’re ready to serve the biscuits and gravy, cut the buttery biscuits in half and ladle a generous serving of sausage gravy in-between and/or over the biscuits.

**A note on thickening the gravy: If the gravy is thin, use cornstarch to add body. To make a cornstarch mixture, add a small amount to cold water. Stir until a smooth mixture is made. Add a little at a time until the gravy is the right consistency.

If you want a breakfast the whole family will love, you have to try making this plant based version of the Southern classic. Leftovers reheat nicely and the biscuits and sausage gravy can be eaten in a variety of ways (think biscuits with butter and jam or gravy covered breakfast burritos). As always, don’t forget to leave a rating below and tag @PlantBasedDogGuy on Instagram!

For more comfort food dishes try this Crispy Fried Chicken recipe.

Buttery homemade biscuits covered in vegan sausage gravy sauce served on a plate.
Yield: 12 Biscuits

Biscuits and Sausage Gravy

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

This Southern biscuits and gravy recipe makes fluffy, buttery baked biscuits smothered in a flavorful thick sausage gravy.

Ingredients

Biscuits

  • 3/4 Cup Oat Milk (Soy Milk Will Also Work)
  • 3 Tablespoons Lemon Juice
  • 2 Cups Self Rising Flour
  • 2 Small Pinches of Cream of Tartar
  • 1 Tablespoon Baking Powder
  • 6 Tablespoons Vegan Butter (I Recommend Earth Balance)
  • All-Purpose Flour To Flour Surface

Sausage Gravy

  • 1 Teaspoon Better Than Bouillon No Chicken Base + 2 Cups Water 
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons All-Purpose Flour
  • 1 Pack Beyond Meat Spicy Beyond Breakfast Sausage Patties (6 Patties)
  • 1 Teaspoon Trader Joe's Onion Salt
  • 1 Teaspoon Black Pepper

Instructions

HOW TO MAKE VEGAN BISCUITS

  1. Start by making vegan buttermilk. Do this by whisking plant based milk and lemon juice in a bowl. The mixture will begin to bubble and curdle. Set aside.
  2. Next, combine self-rising flour, cream of tartar and baking powder in a large mixing bowl. Add in 6 tablespoons of plant based butter.
  3. Use a fork to press the butter into the dry components. After a few minutes it will start to look like a course crumble.
  4. From here, add the vegan buttermilk into the bowl and using a spoon, carefully fold everything together until it forms a sticky ball. The resulting dough will be soft and pliable.
  5. Generously flour a work surface with all-purpose flour and knead the dough, adding more flour along the way.
  6. When the dough is no longer tacky, roll out the dough and use a 3" cookie cutter to cut out biscuit rounds. This batch is enough for around 12 biscuits.
  7. Place the biscuits on a baking tray and bake in an oven set to 450°F for around 12-15 minutes. Make sure the biscuits don't stay in too long - they'll become dry and flaky.

HOW TO MAKE VEGAN SAUSAGE GRAVY

  1. To begin building the gravy, mix 1 teaspoon of Better Than Bouillon No Chicken Base with 2 cups of hot water. Set aside.
  2. In a saucepan set to low heat, mix 2 tablespoons of olive oil and 2 tablespoons of all-purpose flour. Stir until all the lumps are gone and it starts to thicken and bubble.
  3. Add the stock water to the saucepan and stir. When boiling, add black pepper and Trader Joe's Onion Salt to the saucepan. Stir and reduce to a simmer for around 8 minutes.
  4. As the gravy simmers, cut the Beyond Meat Spicy Breakfast Sausage Patties into small chunks. To cook, set a pan on medium heat and lightly fry the meat until crisp and brown.
  5. Add the sausage and an additional 1/2 cup of water to the saucepan with the gravy. Boil and reduce to a simmer until the gravy has thickened.
  6. If the gravy is thin, use cornstarch to add body. To make a cornstarch mixture, add a small amount to cold water. Stir until a smooth mixture is made. Add a little at a time until the gravy is the right consistency.

HOW TO SERVE BISCUITS AND GRAVY

  1. Biscuits are best served toasty and warm. Serve straight from the oven or reheat when ready to serve.
  2. Slice each biscuit in half and pour a generous amount of warmed gravy over the biscuit and between the two halves.

Notes

  • When cutting out the biscuits, try not to twist the cutter to make the shape - This will seal the edges of the biscuits and prevent it from rising.
  • The biscuits and gravy in this recipe can be used in other dishes. Try serving biscuits with Vegan Fried Chicken or smothering the sausage gravy over mashed potatoes.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

12

Serving Size

1 Biscuit w/ Gravy

Amount Per Serving Calories 189Total Fat 10.3gSaturated Fat 2.7gSodium 428mgCarbohydrates 19gSugar .6gProtein 4g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.

Delicious banana date breakfast smoothie in a mason jar.

Banana Date Smoothie

Smoothies are a healthy way to fuel your mornings. One of my favorites is this simple banana date smoothie recipe. It’s unabashedly bananary, caramelly and sweet.

Banana date smoothies make a filling breakfast and have an almost dessert like quality to it – which is never a bad way to start off the morning.

How To Make A Banana Date Smoothie

You only need 5 ingredients to make this smoothie and, thanks to the magic of a blender, it only takes 1 minute. You’ll need bananas, dates, vegan milk, cinnamon and vanilla to create this delicious breakfast concoction.

Blend it all together and pour into mason jars to enjoy on the go or the next day. For a boost of protein in the smoothie, add a protein powder of your choice to the blender.

Ingredients for banana date smoothie including vegan milk, dates, banana, cinnamon and vanilla.
These vegan banana date smoothie are creamy, healthy and free from preservatives.

If possible, use organic medjool dates. They are plump and lend beautiful notes of caramel to the smoothie.

Try making this smoothie for a convenient and filling breakfast. It’s got a wonderful taste any one can enjoy and might even make you feel guilty for having a sweet treat before midday.

Delicious banana date breakfast smoothie in a mason jar.
Yield: 1 Serving

Banana Date Smoothie

Prep Time: 2 minutes
Total Time: 2 minutes

This banana date smoothie recipe is bananary, caramelly and sweet. Using only 5 ingredients recreate this delicious smoothie at home.

Ingredients

  • 1 Banana
  • 5 Medjool Organic Dates (Less or more depending on desired caramel flavor)
  • 1 Cups Vegan Milk (Oat milk for a creamier smoothie, almond milk for a thinner smoothie, coconut beverage milk for a hint of coconut)
  • 1/2 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Ground Cinnamon
  • 1 Cups Ice
  • Hot Water (To loosen dates)

Instructions

HOW TO MAKE A DELICIOUS BANANA DATE SMOOTHIE

  1. Cut dates into small pieces and throw away the seeds.
  2. Place the dates into the blender with a splash of hot water to loosen up the fibers.
  3. Pulse until a date paste forms.
  4. Add the vegan milk, followed by the cinnamon, vanilla and banana.
  5. Lastly, add ice and blend until smooth.
  6. Store in mason jars and chill or serve immediately.

Notes

  • Try adding a boost of protein with plant based protein powder.
  • If you want a cold smoothie without using ice, simply peel the bananas, slice them and place in the freezer for at least 2 hours. Take them out of the freezer when you're ready to make the smoothie.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Yield

1

Serving Size

1 Serving

Amount Per Serving Calories 330Total Fat 2.9gSodium 160mgCarbohydrates 75gFiber 8gSugar 57gProtein 1g

Did You Make This Recipe?

Tag @plantbaseddogguy on Instagram and hashtag #plantbaseddogguy to share your awesome food.