“Sensational Vegan Chilean Breakfast: A Cinematic Culinary Experience”
Discover this mouthwatering vegan Chilean breakfast recipe, crafted by a Michelin-star chef for an unforgettable culinary experience. With quinoa-stuffed empanadas, merken-spiced scrambled tofu, avocado salsa, and more, it's the perfect way to start your day with flavor and nutrition.
Allergens
Soy (tofu)
Ingredients
- 1. Quinoa
- stuffed empanadas 2. Vegan Chilean merken
- spiced scrambled tofu 3. Avocado salsa 4. Fresh tomato and corn salad 5. Tofu bacon 6. Coconut yogurt 7. Chia seed jam 8. Açaí berries 9. Edible flowers for garnish
Instructions
- Prepare quinoa stuffed empanadas using vegan pastry and a mix of quinoa, bell peppers, onions, garlic, spices, and olive oil. Bake until golden brown.
- Scramble tofu with merken spice blend, nutritional yeast, turmeric, and garlic powder for an aromatic, protein rich dish.
- Whip up a zesty avocado salsa with ripe avocados, tomatoes, onions, cilantro, lime juice, and salt.
- Create a vibrant fresh tomato and corn salad with cherry tomatoes, sweet corn, red onion, parsley, olive oil, lemon juice, salt, and pepper.
- Make tofu bacon by marinating thinly sliced tofu in smoky seasonings, then pan frying until crispy.
- Serve coconut yogurt as a creamy base.
- Top the plate with chia seed jam made from berries and lemon juice.
- Accentuate with açaí berries for a burst of antioxidants.
- Garnish with edible flowers for an artistic touch.
Chef’s Insight
This vegan Chilean breakfast recipe is an excellent way to explore traditional flavors with modern twists, making it both delicious and healthy.
Notes
Feel free to adjust the spice levels according to your preference.