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.

Agave-Miso Lacinato Kale


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



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


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.

Curry Scrambled Tofu


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



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


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).


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


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.

Roasted Potatoes


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



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.


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


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.

Vegan Pancakes (Easy and Delicious)



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!!!