Tofu Scramble with Coconut Bacon and Balsamic Glazed Tomatoes

We went on a beautiful hike in Newlands forest today. This delicious vegan breakfast gave me all the energy I needed to get to the top of the mountain and run all the way back down!

For the tofu scramble:

1 tbs olive oil
150g soft tofu
1/4 tsp turmeric
1/4 tsp garlic powder
1 tbs light soy sauce
salt to taste

Pop all the incredients in a hot pan and scramble away!

For the coconut bacon:

20g coconut flakes
1 1/2 tsp liquid smoke
1 tbs soy sauce
1 heaped tsp xylitol

Mix all the ingredients, using only 1 tsp of the liquid smoke, in a small bowl until the coconut is well coated. Spread the flakes evenly on an oven tray. Place under the grill on about 180 degrees Celcius for about 5 minutes. Watch it closely, as it burns quite quickly. Its ready when it is golden brown. Return to the bowl and add the remaining 1/2 tsp of liquid smoke.

For the cherry tomatoes:

1 tsp olive oil
5 cherry tomatoes
1 tbs balsamic vinegar
2 tsp xylitol
1/2 tsp garlic powder

Fry the tomatoes in the olive oil on high heat until they are softish. Take the pan off the heat and add the vinegar, xylitol and garlic powder. Stir and return to the heat until the xylitol is dissolved and the vinegar is slightly caramelized.

Serve it all up on a slice of vegan friendly toast and a dollop of tomato sauce on the side for a fabulous brekkie!

xxx