Easy Breakfast For Vegetarians | Food

If you love South American Food, then why not base more mealtimes around the flavors and spices. There are several traditional recipes that you can enjoy among the family or some that have a more modern twist. Here are two easy breakfast for vegetarians that are inspired by South American cuisine.

Breakfast For Vegetarians

Tofu Scramble

This is a high protein breakfast packed full of energy and nutrients. Enjoy with or without toast. Delicious toppings include chives, avocado, or tomatoes. It is also a great option if you love vegan food.

Serves 2

Takes 20 minutes 


  • 220g extra firm tofu
  • 1 tbsp butter
  • 2 tbsp nutritional yeast
  • ½ tsp paprika
  • ½ tsp turmeric
  • Three chopped chilies
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp salt
  • 80ml milk


  1. Mash the tofu bowl until small chunks are formed, ideally with a fork
  2. In a different bowl, add the following ingredients into the bowl – nutritional yeast, paprika, turmeric, garlic powder, onion powder, chilies, and salt.
  3. Add the milk and whisk the ingredients until a sauce is formed.
  4. Heat the butter in a pan. 
  5. Add the tofu and fry the tofu until brown, making sure not to break down the chunks.
  6. Mix the sauce with the tofu until desired texture is met

Mexican Vegetarian Breakfast Casserole

There is nothing in this dish that screams “bland.”OneThis casserole dish is famous for its mouth-watering flavor because food must be savored. Moreover, it is easy to freeze for future consumption. For a smokier flavorful taste, roast the poblano peppers. But, you could dice and sauté them in a skillet instead, whatever tickles your fancy.

Serves 8

Takes 45 minutes


  • 12 whole eggs
  • 2 cups shredded cheddar cheese, divided
  • 1/2 cup roasted poblano peppers, chopped
  • 1/4 cup onions, minced 
  • 1/3 cup diced tomatoes
  • 1/3 cup heavy cream
  • 1 teaspoon garlic salt
  • 1/2 teaspoon cayenne pepper (optional)
  • Two tablespoons fresh cilantro, chopped (plus extra for garnish)


  1. Heat the oven and line a pan with foil.
  2. Coat the lined sheet pan with olive oil, and add two medium poblano peppers.
  3. The poblano must remain in there roasting till the skins are charred.  
  4. Remove them and put them in a glass bowl. 
  5. Leave them in plastic wrap for a few minutes to make the skins easier to peel off. 
  6. Chop them after you have peeled the skin off and removed the skins. 
  7. Reduce the oven temperature to 350F. 
  8. In another bowl, beat two eggs for 2 minutes using either; a hand mixer immersion blender or a hand whisk. 
  9. Take the minced onion and sauté them for few minutes. 
  10. Get the sautéed onions and all the other ingredients into the egg bowl, caring to keep a cup of shredded cheese later. 
  11. Spray a 9 x 13 casserole baking dish with a non-stick spray.
  12. Add the mixture into the casserole dish and top it with the remaining cup of shredded cheese. 
  13. Leave the mixture in the oven for 30-35 minutes or until the eggs have set.
  14. Leave to cool before cutting. 
  15. Top the casserole with cilantro, sliced avocado, and crumbled queso fresco before serving for extra flavor; this is optional.

Anyone can enjoy these fun and flavorsome breakfast recipes. They are both meat-free and packed full of texture and spice. To add your own twist, you can add or change some spices or vegetables.

Love Lilla xx

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