Veggie Chic

Tofu and Brussels Sprouts for Breakfast

by Jul on January 18th, 2007

My trip to Japan last October caused a big breakthrough in my approach to breakfast. There breakfast almost always consisted of rice, dried seaweed, miso soup, pickled vegetables, and (for those who ate it) a slab of cold fish. I thought I had died and gone to breakfast heaven (well, except for the fish part, but at least it was on its own plate which I could easily pass across the table to my husband).

I have never been big on sweet things for breakfast. Even unsweetened cereal doesn’t interest me - I’m more interested in savory foods. Lunch and dinner have always presented much more exciting eats than breakfast did. So this salty-food-for-breakfast thing in Japan was right up my alley.

Now that I’m doing this vegan experiment (17 days and counting), my old standby breakfast of eggs and veggies (and sometimes salsa and/or cheese) is out. I’ve been enjoying scrambled tofu, but it’s just not something I want to make every single day. So I have taken to eating leftovers for breakfast. This morning I enjoyed some of last night’s tofu, roasted Brussels sprouts, and mashed potatoes smothered in Punk Rock Chickpea Gravy from VwaV (picture was taken pre-gravying).

I figure as long as it’s healthy food, I might as well eat whatever I feel like, right? Maybe tomorrow I’ll try some miso soup.

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POSTED IN: Becoming Vegetarian, Food