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What time is it?!

…..breakfast of course!

Cereal is a bore.

Oatmeal is the best thing ever but can get old.

And donuts are just bad for you.

So, try something new and completely dairy free! If you like scrambled eggs or even if you don’t, a breakfast hash/scramble is awesome. Tofu, tempeh and sweet potato are a match made in heaven. I also added baby portobello mushrooms just because I love them and they’re very low calorie. However, you can add whatever veggies you would like. Zucchini and some bell peppers in this would be delicious. To spice it up, I used very light salt, pepper, paprika, and chili powder. I topped it with some hot sauce after I took the picture because hot sauce is the best creation since sliced bread. Also not pictured: two slices of ezekial toast with hummus. I put my my breakfast scramble on top of the toast and let me tell you, restaurant breakfast sandwiches will be forgotten about. Hope you love this and devour it as breakfast, lunch or dinner. Or a snack. lol. Enjoy guys 🙂 xx

Serves 1

Cook time+prep 10-12 minutes


1/2 cup chopped sweet potato

1 cup baby portobello mushrooms

1/2 serving tempeh

1/3 cup tofu

Vegetable stock

For the spices, you decide how much you want to add! I added a dash of each.

paprika, pepper, chili powder, salt.

I topped the dish with fresh dill

  1. Chop the sweet potato and tempeh into very small cubes. Also, chop the mushrooms in half as they will wilt down a lot.
  2. Coat the pan with some vegetable stock and let the sweet potato, mushrooms and tempeh cook for 5 minutes. Cover with a lid so the sweet potato will steam and cook faster.
  3. Pick apart the tofu with your fingers until a scrambled egg consistency forms. Add along with the spices and cook for another 4-5 minutes.
  4. Enjoy 🙂