High Protein Plant Based Breakfast

For athletes or people that are concerned about protein, this Plant Based recipe is for you! This meal packs a mean 43 grams of protein. What could be more iconic for breakfast than eggs and sausage? Replacing the animal proteins with plant based sources makes this meal healthy and nutritious as well as delicious. There are so many Plant Based options when it comes to protein, tofu and chickpeas being two of them. The “eggs are made with tofu and the sausages with chickpeas. Adding blackberries and kiwi on the side adds even more protein as well as numerous beneficial vitamins and minerals. Can’t wait for you to fill your belly with this delicious breakfast!


1 – 14oz box of extra firm organic tofu
1 medium red onion, diced
1 red bell pepper, diced
2 cups packed spinach
1 – 8oz container sliced mushrooms
1 tsp turmeric
1 tsp paprika
1 tsp onion powder
1/2 tsp cracked pepper
1 tsp Braggs liquid amino acids


2 cups chickpeas ( 1 1/2  – 15 oz cans)
1 Tbsp tomato paste
1/3 cup arrowroot powder
5 Tbsp low sodium veggie broth
1 Tbsp onion powder
1 tsp basil
1 tsp oregano
1 tsp smoked paprika
1 tsp fennel seeds, lightly crushed
1 tsp Braggs liquid amino acids

Add 3 Tbsp water to a pan and sate the onions, red pepper and mushrooms for 5-10 minutes. Crumble tofu into the pan with the onions, peppers and mushrooms. Add spices and mushrooms and cook for another 10 minutes or so. Add Braggs liquid amino acids at the end to add a bit of saltiness.

Preheat oven to 350°. Place the chickpeas into a bowl and lightly mash with a potato masher. Add remaining ingredients and stir. Make into 8 balls and place on a parchment paper lined cookie sheet. Bake for about 25 minutes.

Serve together with a side of 1/2 cup blackberries and a whole sliced kiwi.

4 servings: 43 grams protein, 550 calories each


3 Comments Add yours

  1. FL granny says:

    Enjoy Jill’s presentations, clear explanations, good recommendations and additional hints, and GREAT recipes.


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