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5 Overnight Breakfast Ideas. (easy, vegan & high protein...kinda)

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Mina Rome
Mina Rome
22 recipes on Enhanced Recipes
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Recipes in this Video

6 recipes

Ingredients

  • 1 cup strong brewed coffee, cooled
  • 1/2 cup granulated sugar
  • 2 cups mascarpone cheese
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1/4 cup cocoa powder
  • 1 package ladyfinger cookies (about 24)
  • 1/4 cup coffee liqueur (optional)

Instructions

  1. 1In a mixing bowl, combine the cooled brewed coffee and coffee liqueur (if using). Set aside.
  2. 2In another bowl, whisk together the mascarpone cheese, granulated sugar, and vanilla extract until smooth and creamy.
  3. 3In a separate bowl, whip the heavy cream until stiff peaks form.
  4. 4Gently fold the whipped cream into the mascarpone mixture until well combined.
  5. 5Dip each ladyfinger into the coffee mixture for a few seconds, ensuring they are soaked but not soggy.
  6. 6In a serving dish or individual cups, layer the soaked ladyfingers at the bottom.
  7. 7Spread a layer of the mascarpone mixture over the ladyfingers.
  8. 8Repeat the layers until all ingredients are used, finishing with a layer of the mascarpone mixture on top.
  9. 9Sift cocoa powder over the top layer for garnish.
  10. 10Cover and refrigerate overnight to allow the flavors to meld and the pudding to set.

Equipment

mixing bowlswhiskserving dish or cupssifter
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free

Scrambled tofu is a popular vegan alternative to scrambled eggs, originating from the need to create a protein-rich breakfast option without animal products. It has gained popularity in health-conscious and plant-based communities, celebrated for its versatility and ability to absorb flavors. Today, variations can be found worldwide, often incorporating local spices and vegetables, making it a beloved dish for breakfast or brunch.

Ingredients

  • tofu
  • olive oil
  • onion
  • garlic
  • bell pepper
  • spinach
  • nutritional yeast
  • turmeric
  • cumin
  • black salt
  • black pepper
  • chili powder
  • fresh herbs

Instructions

  1. 1Drain tofu and press to remove excess moisture.
  2. 2Crumble tofu into a bowl using your hands or a fork.
  3. 3Heat olive oil in a skillet over medium heat until shimmering.
  4. 4Add diced onion and sauté until translucent, about 3-4 minutes.
  5. 5Stir in minced garlic and cook until fragrant, about 1 minute.
  6. 6Add diced bell pepper and cook until tender, about 3-4 minutes.
  7. 7Sprinkle in turmeric, cumin, and chili powder; stir to combine.
  8. 8Add crumbled tofu to the skillet and mix well with vegetables.
  9. 9Cook for 5-7 minutes, stirring occasionally, until heated through.
  10. 10Stir in spinach until wilted, about 2 minutes.
  11. 11Add nutritional yeast and season with black salt and black pepper to taste.
  12. 12Garnish with fresh herbs before serving.

Ingredient Alternatives

nutritional yeast

Healthier: nooch

Cheaper: none

Nutritional yeast adds a cheesy flavor and is often used in vegan cooking.

black salt

Healthier: sea salt

Cheaper: table salt

Black salt adds a unique flavor but can be substituted with regular salts.

olive oil

Healthier: avocado oil

Cheaper: canola oil

Avocado oil has a higher smoke point and is healthier.

Techniques

sautéingcrumbling

Equipment

skilletspatulabowlknifecutting board
🌶️🌶️🌶️Lowsoy

Also Known As

Tofu ScrambleVegan Scramble
veganplant-basedgluten-freenut-freesoy-free

Scrambled tofu is a popular vegan alternative to scrambled eggs, often enjoyed for breakfast or brunch.

Ingredients

  • 1 block (14 oz) firm tofu
  • 1 tbsp olive oil
  • 1/4 cup onion, diced
  • 1/4 cup bell pepper, diced
  • 1/4 cup nutritional yeast
  • 1/2 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black salt (kala namak)
  • 1/4 tsp black pepper
  • 1/4 cup fresh spinach, chopped

Instructions

  1. 1Drain the tofu and press it to remove excess moisture.
  2. 2In a skillet, heat the olive oil over medium heat.
  3. 3Add the diced onion and bell pepper to the skillet and sauté until softened, about 3-4 minutes.
  4. 4Crumble the tofu into the skillet using your hands or a fork.
  5. 5Stir in the nutritional yeast, turmeric, garlic powder, onion powder, black salt, and black pepper.
  6. 6Cook for about 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly golden.
  7. 7Add the chopped spinach and cook for an additional 2 minutes until wilted.
  8. 8Taste and adjust seasoning if necessary.
  9. 9Serve warm as a filling breakfast or brunch option.

Equipment

skilletspatulatofu press (optional)
vegandairy-freeegg-freenut-free

Ingredients

  • 2 cups almond milk
  • 2 tbsp cocoa powder
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp loose Earl Grey tea leaves
  • 1/4 tsp salt
  • 1/4 cup dark chocolate chips (vegan)
  • 1/2 cup water

Instructions

  1. 1In a small saucepan, bring 1/2 cup of water to a boil.
  2. 2Once boiling, remove from heat and add the loose Earl Grey tea leaves. Steep for 5 minutes.
  3. 3Strain the tea into a separate container, discarding the leaves, and set aside.
  4. 4In the same saucepan, combine the almond milk, cocoa powder, maple syrup, vanilla extract, and salt. Whisk together until smooth.
  5. 5Heat the mixture over medium heat until warm, but do not boil.
  6. 6Add the strained Earl Grey tea to the chocolate mixture and stir well.
  7. 7Add the dark chocolate chips and continue to stir until melted and fully incorporated.
  8. 8Taste and adjust sweetness if necessary by adding more maple syrup.
  9. 9Pour the hot chocolate into mugs and serve immediately.

Equipment

saucepanwhiskstrainermeasuring cupsmeasuring spoons
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free

Ingredients

  • 1 cup silken tofu
  • 1/4 cup nutritional yeast
  • 1/4 cup unsweetened almond milk
  • 1/2 tsp turmeric powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp black salt (kala namak)
  • 1/2 cup chopped spinach
  • 1/4 cup diced bell pepper
  • 1/4 cup diced onion
  • 1/4 cup cherry tomatoes, halved
  • 1 tbsp olive oil
  • 1/4 tsp black pepper

Instructions

  1. 1Preheat your oven to 350°F (175°C).
  2. 2In a blender, combine the silken tofu, nutritional yeast, almond milk, turmeric powder, garlic powder, onion powder, black salt, and black pepper. Blend until smooth and creamy.
  3. 3In a mixing bowl, combine the chopped spinach, diced bell pepper, diced onion, and cherry tomatoes.
  4. 4Pour the blended tofu mixture into the bowl with the vegetables and stir until well combined.
  5. 5Grease a muffin tin with olive oil or use silicone muffin cups.
  6. 6Spoon the mixture into the muffin tin, filling each cup about 3/4 full.
  7. 7Bake in the preheated oven for 25-30 minutes, or until the bites are firm and slightly golden on top.
  8. 8Remove from the oven and let cool for a few minutes before gently removing the bites from the muffin tin.
  9. 9Serve warm or at room temperature as a snack or part of a meal.

Equipment

blendermuffin tinmixing bowlspatulameasuring cupsmeasuring spoons

Ingredients

  • 2 cups rolled oats
  • 2 cups almond milk
  • 1/2 cup Nutella
  • 1 cup fresh cherries, pitted and halved
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 cup chopped walnuts (optional)

Instructions

  1. 1Preheat the oven to 350°F (175°C).
  2. 2In a large mixing bowl, combine the rolled oats, almond milk, Nutella, maple syrup, vanilla extract, salt, baking powder, and cinnamon. Mix well until all ingredients are combined.
  3. 3Fold in the fresh cherries and chopped walnuts (if using).
  4. 4Pour the mixture into a greased 9x9 inch baking dish, spreading it evenly.
  5. 5Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the oatmeal is set.
  6. 6Remove from the oven and let it cool for a few minutes before slicing.
  7. 7Serve warm, optionally drizzled with extra Nutella or a dollop of yogurt.

Equipment

mixing bowlbaking dishoven

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