Ayurvedic High Protein Breakfast Ideas For Vegans
Feb 13, 2025
In ayurveda we talk about Breakfast and lunch as the most important meals of the day. I will add to this that a hgh protein brekafast is vital for proper functioninf of Vata Dosha, our nervous system thought out the day.
If you are a Vata constituion or are struggling with Vata imbalances, it is so important to not skip breakfast and infact make it the most importnant part of your diet to avoide the blood sugar roller coaster. Since Vatas are more prone to this, they have to be extra cautious to feed their bodies at the right times and with the right type of norishment.
This challenge becomes even more challenging when we are on a Vegan diet. So here I have created a couple of recipes for the beginign of the day to get you going. The following is suggestion and there is one Scrambled Tifu recipe I love that I am sharing here.
Humus Toast
Nutritious and high in protein, east to make. Add Avacados for even better results.
Oatmeal with coconut oil
Make your fresh oatmeal and add some coconut oil to add good fat energy for the morning. Idealy can be mixed wth any favourite seeds.
Scrambled Tofu Burrito
TOFU
1 12-ounce package firm or extra-firm tofu*
1 tsp Coconut oil
3 cloves garlic (minced)
1 Tbsp hummus (store-bought or home-made)
1/2 tsp Chili powder
1/2 TSP Turmeric
1/2 tsp cumin
1 tsp Nutritional YEast
1/4 tsp Himalayan Pink salt
1 pinch cayenne pepper (optional)
1/4 cup minced parsley
VEGETABLES
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5 whole baby potatoes (chopped into bite-size pieces)
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1 medium red bell pepper (thinly sliced)
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1 tsp coconut oil (or 1 Tbsp (15 ml) water)
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1 pinch PH salt
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1/2 tsp ground cumin
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1/2 tsp Chili powder
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2 cups chopped kale
THE REST
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3-4 large flour or gluten-free tortillas (ensure vegan friendly – I like TJ’s brand)
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1 medium ripe avocado (chopped or mashed)
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Cilantro
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Chunky red or green salsa or hot sauce
Instructions
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Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (use more baking sheets if increasing batch size). In the meantime, also wrap tofu in a clean towel and set something heavy on top – such as a cast-iron skillet – to press out excess moisture. Then crumble with a fork into fine pieces. Set aside.
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Add potatoes and red pepper to the baking sheet, drizzle with oil (or water) and spices, and toss to combine. Bake for 15-22 minutes or until fork tender and slightly browned. Add kale in the last 5 minutes of baking to wilt, tossing with the other vegetables to combine seasonings.
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In the meantime, heat a large skillet over medium heat. Once hot, add oil (or water), garlic, and tofu and sauté for 7-10 minutes, stirring frequently, to slightly brown.
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In the meantime, to a small mixing bowl, add the hummus, chili powder, cumin, nutritional yeast, salt, and cayenne (optional). Stir to combine. Then add water until a pourable sauce is formed. Add the spice mixture to the tofu and continue cooking over medium heat until slightly browned – ~3-5 minutes. Set aside.
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Assemble burritos: Roll out a large tortilla. Add generous portions of the roasted vegetables, scrambled tofu, avocado, cilantro, and a bit of salsa. Roll up and place seam side down (you can wrap in foil to keep warm – optional). Continue until all toppings are used up – about 3-4 large burritos.
Enjoy
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