We don’t know one person who hasn’t fallen into a breakfast rut. Getting creative in the kitchen before the day has really started can seem daunting–even for morning people. Fortunately, vegan breakfast aficionados Nadine Horn and Jörg Mayer are here to give us all the guidance we need as we rub our eyes and stumble kitchen-ward. The Ultimate Vegan Breakfast Book: 80 Mouthwatering Plant-Based Recipes You’ll Want to Wake Up For is packed with healthy, crave-worthy breakfast recipes plus tips for enjoying the perfect cup of coffee or tea.
Expect to find inspiring recipes for everything from savory spreads to gluten-free crepes and detoxifying smoothies. You can preorder the book here, and bide your time until its October release with their recipe for Tofu Omelet with Roasted Cherry Tomatoes.
Here’s an excerpt from the book:
“You don’t have to give up savory, fluffy omelets if you’re a vegan. Silken tofu and our favorite secret weapon—kala namak—are transformed into a light and airy twist on the classic that we like to stuff with roasted cherry tomatoes. They’ll knock your socks off.
Tip: During the roasting, the tomatoes develop a sweet, caramelized flavor and melt-in-your-mouth texture. Don’t skip the roasting step unless you are literally running out the door!”
Tofu Omelet With Roasted Cherry Tomatoes–The Ultimate Vegan Breakfast Book
- 9 ounces (250 g) cherry tomatoes
- 2 teaspoons olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon fresh thyme leaves
- 7 ounces (200 g) silken tofu, drained
- 1/2 cup (50 g) chickpea flour
- 1 1/2 tablespoons rolled oats
- 1 tablespoon tapioca starch
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon salt
- 1 teaspoon olive oil
- 1/4 teaspoon kala namak
- 2 tablespoons chopped fresh flat-leaf parsley
1. Preheat the oven to 400°F (200°C).
2. To make the tomatoes, place the cherry tomatoes in a baking dish in one layer. Drizzle with the 2 teaspoons olive oil and sprinkle with the coarse salt and thyme. Mix well to coat. Roast for 25 minutes. Remove from the oven and set aside.
3. Meanwhile, place the tofu, chickpea flour, oats, tapioca starch, turmeric, and 1/4 teaspoon salt in a food processor and process until fully blended.
4. Put 11/2 teaspoons of the olive oil in a nonstick skillet over medium-high heat. Pour half of the tofu mixture into the pan and cook for 4 minutes or until slightly browned. Flip and cook for another 4 minutes. Remove from the pan and set aside, keeping warm. Repeat with the remaining oil and tofu mixture for the second omelet.
5. Place the omelets on two plates. Arrange half of the roasted tomatoes on each, season with kala namak, and fold the omelet in half before serving. Garnish with the parsley.
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Photos: The Ultimate Vegan Breakfast Book