Tasty Breakfast for your RV Kitchen

Tasty Breakfast for your RV Kitchen
Breakfast has always been my favorite meal of the day. And I know I’m not the only one. However, if you’re like many RVing Boomers, you’re probably kicking some of that meat, dairy and eggs to the curb on more of your meals these days. That doesn’t mean you have to give up good taste on your breakfast dishes. There are plenty of flavorful ways to ensure that breakfast remains your favorite meal. Below are two recipes that are super easy to prepare in your RV kitchen. Not only are they cholesterol free, they taste great too!

Fooled Ya Scrambled Tofeggs
Some people believe that eating vegan means giving up on great breakfasts. With dishes like this, breakfast is still the best meal of the day! This is the best darned tootin’ scrambled tofu I’ve ever had. And believe me; I’ve had a few tofu scrambles in my life.

1 12 ounce package firm tofu
2 tablespoons canola oil
2 teaspoons low sodium soy sauce
2 tablespoons Earth Balance margarine
1 tablespoon Dijon mustard
1/4 teaspoon salt (slightly less)
1/4 teaspoon pepper
2 tablespoons nutritional yeast
2 tablespoons Silk Original Creamer (or plain soy milk)
A dash of turmeric
A few shakes of Bragg Organic Sprinkle 24 Herbs & Spices Seasoning (optional)

Drain the tofu and then wrap it in a dish cloth and lightly press to squeeze some of the excess water from it. Heat the oil in a frying pan and then crumble the tofu into the pan. Add all of the rest of the ingredients, one at a time, and mix it well. Cook over medium heat for about 10 minutes. That’s it. You’re done. Now go eat this tasty wake-up call!

Makes 2 servings

Freakin’ Awesome French Toast

I’ve always had a soft spot in my heart for French toast. So imagine my delight when I realized that it was possible to make a scrumptious vegan version at home. This recipe is adapted from several similar recipes that I discovered during many Google searches. If you didn’t know any better, you would never know that this French toast recipe doesn’t use any eggs. I think the key here is to use French bread.

1 cup vanilla soy milk
2 tablespoons flour
1 ½ tablespoons nutritional yeast
1 tablespoon sugar or agave nectar
2 teaspoons cinnamon
8 slices French bread

Whisk first five ingredients together. Dip both sides of bread slices into mixture and lay in lightly greased pan on medium-high heat. Make sure both sides of the bread get sexy brown. That’s all there is to it. Now enjoy!

Makes 4 servings

You Should Also Read:
Corn, Carrot and Potato Chowder Recipe
Vegan Hashbrown Casserole Recipe
Vegan and Gluten-Free Lasagna Recipe

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This content was written by Erin Lehn Floresca. If you wish to use this content in any manner, you need written permission. Contact Erin Lehn for details.