Agave-Miso Lacinato Kale, Curry Scrambled Tofu, Roasted Potatoes & It’s Really Vegan pancakes. *A Perfect Vegan Breakfast*

Gosh! This is our kind of breakfast. It’s simple (even though it feels decadent), tastes AMAZING and is totally toddler-approved. A satisfying representation of #attainableveganism.

1 pack/bushel // Lacinato Kale (or greens of choice)

2 tblspns // Coconut Oil

1 tblspn // Agave

1 tblspn // Garlic Powder

1 tblspn // Onion Powder

1⁄2 tspn // Cayenne Pepper Powder

a pinch // Pink Himalayan Salt

1 tblspn // Miso Paste (traditional red is best)

1/4 c // Water

1

Combine all ingredients (lacinato kale, coconut oil, honey, miso, seasonings and 1⁄4 cup water) in a pot or pan of choice.

2

Cook kale on medium-low heat, covered for last 10 minutes, until completely wilted and relatively soft, about 25 minutes.

You may need to add additional water in tablespoons from time-to-time so that the kale doesn’t burn on the bottom.

1 16oz block // Organic Extra Firm Tofu

3 tblspns // Olive Oil

1/4 c // Finely Chopped Red and Green Bell Pepper

1 tspn // Garlic Powder

1 tspn // Onion Powder

1/2 tspn // Cayenne Pepper Powder

1/4 tspn // Turmeric

1 tspn // Pink Himalayan Salt

1 tspn // Oregano Flakes

2 tblspns // Nutritional Yeast

1

Heat oil on medium heat in a non-stick pan and add bell pepper. Let sauté for 2-3 minutes.

2

Place block of tofu in a pan and mash with a fork or potato masher until it arrives at a consistency of small crumbles (reminiscent of scrambled eggs).

3

Add remaining ingredients to the pan and stir for even distribution.

4

Allow the tofu to cook until the color has darkened and there are some crispy fried bits throughout (10-15 minutes). Make sure to stir for even cooking.

3 lbs // Yukon Gold Potatoes, Diced

1/4 c // Olive or Coconut Oil

2 tspn // Salt

2 tblspn // Garlic Powder

1 tblspn // Onion Powder

1 tspn // Cayenne Pepper Powder

1 tspn// Paprika

2 tblspn // Oregano

1 tblspn // Parsley

1/2 tspn // Turmeric

1

Combine all ingredients (potatoes, oil, salt, garlic powder, onion powder, cayenne pepper, paprika, oregano, parsley, turmeric) in a bowl and toss until potatoes are evenly coated.

2

Transfer potatoes to a sheet pan. Make sure to get them into one layer on the pan.

3

Preheat the oven to 390º and cook the potatoes until they’ve softened and browned. Make sure to turn them a couple times while they’re cooking, for evenness.

1 c // It’s Really Vegan Complete Pancake/Waffle Mix

1/2 c // Water

Whisk mix and water together in a bowl and cook on nonstick griddle.

(For a super easy step-by-step pictorial, click here).

Let us know how you liked these simple recipes! We’d love it if you tagged us #itsreallyvegan with pics of what you come up with using these recipes.

Happy Vegan Eats!!!