“Divine Vegan Portuguese Breakfast: A Symphony of Earthy Tastes and Textures”

Allergens

Soy (for tofu), Tree Nuts (cashews)

Ingredients

• 1 cup Portuguese
• o de Deus)
• 4 oz Tofu scramble (made with nutritional yeast, turmeric, and paprika)
• 2 Medium avocados, sliced
• 1 cup Vegan chourico sausage
• 1/2 cup Marinated mushrooms
• 1/4 cup Kale and spinach mix
• 1/2 cup Cashew cream
• 1/4 cup Almond milk
• 1 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper, freshly ground
• 1/4 tsp Cayenne pepper (optional)
• Optional: Fresh parsley, for garnish

Instructions

1. In a non stick pan, heat olive oil over medium heat.
2. Season tofu scramble mix with salt, black pepper, and cayenne pepper (if using). Cook the tofu scramble until golden brown, stirring occasionally. Remove from pan and set aside.
3. Pan fry the vegan chourico sausage according to package instructions. Set aside.
4. In another pan, heat a tablespoon of olive oil and sauté the marinated mushrooms until tender. Add kale and spinach mix, cook for 2 minutes and remove from heat.
5. Warm the Portuguese style bread in an oven or toaster.
6. Prepare the cashew cream by blending soaked cashews with almond milk until smooth and creamy. Season with salt and pepper to taste.
7. Assemble the vegan Portuguese breakfast on a plate, starting with a slice of the bread as the base. Top with tofu scramble, vegan chourico sausage, marinated mushrooms and kale mix, sliced avocado, and drizzle cashew cream over everything.
8. Garnish with fresh parsley, if desired.

Chef’s Insight

The combination of flavors and textures in this recipe is inspired by traditional Portuguese breakfasts, with a vegan twist. Enjoy the comforting earthy tastes and the perfect balance between savory and sweet elements.

Notes

Feel free to add more or less heat according to your preference by adjusting the cayenne pepper.