It’s been a crazy few exciting weeks here in the studio. I’m just home after a wonderful week cheffing at Wild View Retreat. It was a vegan week and I totally smashed it! I must admit every time I do a yoga retreat I think wholly guacamole four meals a day for 26 people, that’s a lot of aprons I will totally destroy with my messy pawprints! But everyone loved it.
My vegan and plant based recipe repertoire is growing and i’m really enjoying it. Right now i’m totally in love with this Vegan Tofu Scramble with Avocado and Kale I created in collaboration with Plenish Drinks. Packed with plant based protein, healthy fats and veggies to fuel your day right.
I marinated the tofu scramble with nourishing spices and Plenish’s creamy almond milk to give it the best flavour and the tomatoes are roasted in a little balsamic vinegar and olive oil for complementary sweetness.
This healthy vegan breakfast was so good, I made it three days in a row! I hope it makes it onto your weekend food planner too.