Simple Vegan Brunch

Artichoke hearts, pan-fried mushrooms and crumbled scrambled tofu on a bed of white rice.

22 g
53 g
5 g


  • 92 grams Artichoke Hearts (Cooked from fresh)
  • 82 grams Tofu, Silken, Cooked
  • 73 grams White Rice, Cooked
  • 220 grams Broccoli, Cooked
  • 220 grams Mushrooms, Cooked


Cook the rice according to package instructions.

Preheat a frying pan over medium heat. Open and drain away the liquid from the tofu package. Crumble the tofu in the pan using a wooden spoon. Season with nutritional yeast, onion powder, garlic powder, turmeric, salt and pepper to taste.

Cook the tofu for 10-15 minutes until the water is completely evaporated and it looks nice and yellow. It should look like eggs and not have any liquid left whatsoever when it’s done.

Pan fry the mushrooms until softened and golden.

Steam the broccoli.

Season to taste, then air fry the artichoke hearts at 350F for 10 minutes. Flip and air-fry for 3 more minutes. (Or, bake at 425F/218C)

Arrange all prepared ingredients into a bowl or plate and serve.

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