Roasted Breakfast Potatoes
Serves 2 to 4

• 4 medium baking potatoes
  
• 1 tablespoon garlic powder
  
• 1 tablespoon onion salt
  
• 1 tablespoon paprika
  
• 1 tablespoon cumin
  
• 1 tablespoon dried parsley
  
• 1 teaspoon cayenne (or more to taste)
  
• 1 teaspoon black pepper (or more to taste)
  
• 1/4 cup olive oil

Preheat oven to 450^oF.

Wash the potatoes well and chop them into small chunks. Place them in a bowl with the spices and the olive oil. Toss well. Spread the seasoned potatoes on a baking sheet and bake for 20 to 25 minutes, until browned and crispy. Serve immediately.

For added flavor, top with salsa or picante sauce.

 

Egg-Free Breakfast Scramble
Serves 2

• 1 14-ounce package extra-firm tofu, drained
• 2 tablespoons vegetable oil
• 1/4 teaspoon turmeric
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1/2 cup nutritional yeast
• salt and pepper, to taste
• 1/2 pound mushrooms, chopped (optional)
• 1 green onion, finely chopped (optional)
• 1 bell pepper, finely chopped (optional)

Using a fork or potato masher, crumble the tofu into small pieces and then sauté in oil in a frying pan. After a few minutes, add the remaining ingredients, turmeric through bell pepper, if used. Lightly toss in the pan until well-cooked. Serve warm.

 

Carrot Muffins
Serves 6 to 8

• 1 cup whole-wheat flour
  
• 1 cup oat bran
  
• 1 tablespoon cornstarch
  
• 1 teaspoon baking soda
  
• 1 teaspoon baking powder
  
• 1 teaspoon all-spice
  
• 1/2 teaspoon cinnamon
  
• 2/3 cup grated carrots
  
• 1/3 cup maple syrup
  
• 1 cup water
  
• 1/4 cup canola oil
  

Preheat the oven to 375^oF.

In a large mixing bowl, combine all of the dry ingredients (flour through cinnamon) and the grated carrots. Add all of the wet ingredients, maple syrup through oil. Mix well.

Pour the batter into a lightly oiled muffin pan and bake for 25 to 30 minutes, or until an inserted toothpick comes out clean.

 

Fluffy Pancakes
Serves 4

• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon sugar
• 1 1/2 cups soymilk or water
• 2 tablespoons vegetable oil

Mix together the dry ingredients and then stir in the wet ingredients. If the batter is too thick, add 1 tablespoon of water at a time until reaching the desired consistency.

Pour onto a pan with a nonstick surface and cook over medium heat, turning once when the edges begin to bubble and brown.

 

Tofu French Toast
Makes 6 pieces

• 8 ounces silken tofu
• 1/2 cup water
• 1 teaspoon sweetener (molasses or maple syrup)
• 1/2 teaspoon cinnamon
• 1 banana
• 6 slices of bread
• fresh berries (optional)
• maple syrup

Mix all the ingredients except the bread in a blender until smooth. Pour the mixture into a shallow dish, dip the bread, and cook on a non-stick pan, turning once when the edges begin to brown.

Serve with fresh berries or maple syrup.

 

Miss Kitchen Witch’s Chilaquiles
Serves 4 to 6

• 8-10 flour tortillas
• 3 tablespoon olive oil
• 2 tablespoons mild chili powder
• 1 1/2 cups tomato sauce
• 1 cup firm tofu, or about 2/3 a 12 oz. package
• 1/4 cup soymilk
• 1 teaspoon garlic powder
• 1/2 teaspoon chili flakes
• 1 teaspoon salt
• A squeeze of lemon
• Black pepper to taste
• 1/2-3/4 cup of Pepper Jack Vegan Cheese
  

Tear up the tortillas into large bite-sized pieces.

Heat the olive oil in a large to medium frying pan over medium heat. Add chili powder and cook for about 30 seconds, then add tortillas and stir, coating the tortillas with chili oil.

Meanwhile, in a food processor combine all the remaining ingredients except the Daiya cheese and process until blended, not smooth. Pour the blended mixture over the tortillas in the frying pan.

Top the dish with Daiya Pepper Jack and cover, turning down heat to medium-low. Let cook until heated all the way through and the cheese has
begun to melt, about 30 minutes.

Watch Miss Kitchen Witch create this delicious breakfast in this short and entertaining video!

 

Chorizo and Potato Frittata
Serves 6-8

• 1 package extra firm tofu, drained
• 1 package soy chorizo
• 3 small golden potatoes, diced and blanched
• 1 onion, diced
• 1 red bell pepper, julienned
• 3 cloves garlic, minced
• 1/4 cup soy milk
• 1 tbsp mustard
• 1 cube vegetable bouillon
• 1 tbsp salt
• 1 tsp turmeric
• 2 tsp black salt

1. Cook the soy chorizo, potatoes, onion, and garlic in a frying pan over medium heat.
2. Blend tofu, soy milk, bouillon, mustard, salt, kala namak, and turmeric until completely smooth.
3. Once the potatoes are cooked through, spread the chorizo mix over an 8-inch baking dish.
4. Pour tofu mixture over chorizo and smooth. Top with red pepper and bake for 30 minutes at 400°.

 

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