Vegan Tofu Scramble – 5 Minute Protein Breakfast

I bloody love breakfast. It is definitely my favourite meal of the day, I think it is because I’m such a morning person. Of course now I’m here in Bali I’ve been cramming in a lot of breakfasts! I’m SO spoilt for choice here it’s just ridiculous. Honestly, stay here for 3 days and you still won’t have finished the list of epic foodie spots I’d have for you to drool over! The last few months I’ve majored on the tropical fruits as its been pretty exciting to have these in abundance. But in the last few weeks I’ve switched it up, and to match my more intense gym routine I’ve been seeking a more protein rich spread. So this vegan tofu scramble has been the answer to my breakfast dreams.

Quick + Easy + Tasty + Protein Filled + Nutrient Dense = #BreakfastGoals This recipe is something you need in your life and it couldn’t be simpler! You can keep it lean and carb free, or go large and add toast too!

To make up for me spamming the gram with all these amazing foodie photos I’ve decided to start re-creating my favourites so you can make them yourself at home and bring a bit of the Bali sunshine to your cooking! I hope you like this idea and enjoy the recipes 🙂

Recipe Inspiration

In Canggu, Bali, I’ve been loving the delicious vegan tofu scramble dishes at Shady Shack and Vida Cafe. Naturally I’ve been sampling these thoroughly in preparation for this post… market research is the best 😉

Shady Shack’s Vegan Tofu Scramble

Shady Shack - Vegan Tofu Scramble - The Vegan Edit


Vida Cafe’s Vegan Tofu Scramble (+ Vegan BLT)

I really enjoyed making my own version of these at home. I did an epic organic food shop from Bali Jiwa so I was also able to use super fresh locally grown, organic, non-gmo tofu and veggies! Obviously I’ve been buzzing to eat this every day after the gym this week!

This super tasty vegan tofu scramble has become a staple breakfast of mine. Give it a try, I know you’ll love it!


220g (or half a standard sized block) Organic Firm Tofu (Organic is important as Soy can be GMO)
4 Organic Tomatoes (halved)
4 Handfuls of Organic Spinach
4 Handfuls of chopped Mushrooms
1 Grated Carrot
1 Grated Courgette
1 Cloves Garlic (finely chopped)
1/2 Tsp Smoked Paprika
1/2 Tsp Dried Herbs (Basil, Oregano etc)
1/4 Tsp Turmeric
6 Sticks of Asparagus (if in season)
Salt & Pepper to season
Coconut Oil or refined Olive Oil for the cooking


Start by mashing up the tofu in a bowl and mixing in the grated carrot, grated courgette,  herbs, spices and half the chopped garlic.

I prefer to cook this in two pans, to keep the scrambled tofu separate from the rest of the ingredients. It’s a little easier this way! Add a little drizzle of oil into each pan and put both on a low-medium heat.

Pan 1
Sautee 1/2 chopped garlic clove with the mushrooms, asparagus and tomatoes for roughly 3 minutes, then when they have softened add in the spinach on top for the final minutes of cooking. The steam and heat from the pan will cook it very quickly. Add a sprinkle of salt and pepper.

You can choose to keep the ingredient separate in the pan or mix them all together, your preference. You’ll see I have examples of both in the photos 🙂

Pan 2
Transfer the bowl with tofu etc into the second pan, and sauté for 3-4 minutes. I sometimes add a splash of Tamari/Soy sauce too. t doesn’t take long to cook at all, and some of the tofu will start to brown slightly when it is ready.

Serve immediately with a dollop or hummus, a squirt of ketchup or your favourite condiment. This dish is great as it is nutrient dense and a super healthy meal to start the day with. It’s pretty filling, but if you are after a mega breakfast then you could add a few slices of sourdough toast.

Vegan Tofu Scramble 2 - The Vegan Edit Notes + Variations for if you’re feeling #Extra

-If you like things hot, you could add some Mexican vibes by adding a side of avocado, dollop of refried beans, red peppers and you could also add a sprinkle of chilli powder into the scramble mix.
-Those Italian fans could add fresh basil, vegan pesto, nutritional yeast and a drizzle of Extra Virgin Olive Oil on the top to serve.

Here are the links for more #Inspo on Bali or Vegan RecipesThe Vegan Edit - Thanks for reading

Nutty Peanut Butter Granola Recipe

In the spirit of self empowerment, self love and all things self celebratory, I’m going to be bold and tell you straight that this recipe is going to knock your socks off. I mean, it’s all in the name… Nutty Peanut Butter Granola Recipe. It sounds dreamy, and it tastes dreamy. It delivers! Let me give you some top advice in advance, be good to yourself and make a double batch. You WILL thank me later!

Don’t you just love spending time with people who share your passions? The ideas flow, the conversation is fiery, and the laughter is LOUD! I recently at an anniversary lunch, and ended up having an awesome time sat opposite my hardworking, smart, savvy friends who own a few restaurants in Bali (as you do).  As expected the conversation was totally food centric and after discussing granola recipes and mutual worship of peanut butter the lightbulb moment happened. Honestly, I can’t believe it’s taken me so long to create this recipe. I’m even a bit disappointed in myself!

In my world breakfast time is sacred. I really feel that when you have a really delicious breakfast that is relaxing, nourishing and really enjoyable then the day gets off to a solid start. The day’s ‘foundation’ if you will, and who wouldn’t want a Peanut Butter Granola Recipe to kickstart their day?

Peanut Butter Granola Recipe


Prep time: 10 minutes | Cook time: 30 minutes

  • 3 Cups Organic Rolled Oats
  • 1/2 Cup Sunflower Seeds
  • 1/2 Cup Pumpkin Seeds
  • 1 Cup Mixed Nuts
  • 1 Cup Raisins
  • 1 Tsp Vanilla Extract
  • 1 Tsp Cinnamon Powder
  • 1/2 Cup Peanut Butter
  • 1/2 Cup Coconut oil
  • 1/4 Cup Coconut Syrup
  • 2 Tbs Chia Seeds
  • 1 Pinch Sea Salt


Place all dry ingredients into a large mixing bowl and stir together.

Peanut Butter Granola Recipe - Ingredients

Add together Vanilla Extract, Peanut Butter, Coconut Oil and Coconut Syrup into a small bowl and mix together until combined. Mmmm mmm!

Peanut Butter Granola Recipe - Peanut Butter

Add the peanut butter sauce into the bowl of dry ingredients and mix together thoroughly until all the dry ingredients have been covered by the sauce.

Peanut Butter Granola Recipe - Bowl

Spread out on a baking tray and pop into the oven at 180c (350f) for 10 minutes. After the first 10 minutes is up, take out the tray and give the ingredients a stir. Put the tray back into the oven and removed after another 15 minutes. Leave to cool and then store in a large glass jar, or alternative airtight container.

Peanut Butter Granola Recipe - Baking Tray

For maximum yumminess…

If you like mixing things up a bit, you might like to swap the raisins for chopped dates or goji berries.

My favourite way to enjoy this granola is with fruit….

Nutty Peanut Butter Granola - Fruit Bowl

…or sprinkled on top of a tropical smoothie bowl (click here for some recipes). For those movie nights, it’s great sprinkled on top of freshly made nice-cream/ vegan ice-cream too!

Nutty Peanut Butter - Poolside Smoothie Bowl

Let me know how you like to have yours!

The Vegan Edit - Thanks for reading





Seasonal Broad Bean Recipe with Vegan Pesto

My New Summer Dinner Party Favourite

Cooking with seasonal and local ingredients is better for your health (and wallet).  When foods are grown in season they need less chemical pesticides to grow well, they taste better, are fresher and contain more nutrition. Seasonal produce is picked when its ripe and fully developed, so doesn’t require any ripening treatments. I’ve recently started receiving the amazing Abel & Cole Organic Veg/Fruit boxes and last weeks box contained beautiful broad beans and new potatoes. Since some of my favourites ladies were coming for dinner, I decided to get creative. I ended up making this light healthy broad bean recipe and hosting a little dinner out in the back garden. It was really delicious and everyone enjoyed it, so I thought I’d share it with you lovely lot! It’s my new favourite dinner party dish, as it is light and super tasty.

Seasonal Broad Bean Recipe - The Vegan Edit

Main Ingredients

400g mixture of frozen Garden Peas, frozen Edamame Beans and fresh Broad Beans

150g Toasted Buckwheat

750g Organic New Potatoes

2 large ripe Avocados

200g Smoked Tofu (I recommend Taifun’s range)

Vegan Pesto

2 generous handfuls of fresh organic basil

½ cup pine nuts (or sunflower seeds if you have a nut allergy)

2 cloves of garlic

½ cup extra-virgin olive oil (the finest you can get your hands on)

Juice of 1 lemon

2 tablespoons of nutritional yeast

How to make it…

Buckwheat is easy and quick to cook, simply place the buckwheat in a pan with two parts water (2 cups) to one part buckwheat. Once boiling, reduce the heat and simmer for 10 – 12 minutes until tender, then drain off any excess liquid.

Tip the peas, edamame beans and broad beans into a large pan of salted boiling water, and cook for 3 mins (or until cooked and tender). Drain, and cool under cold water, once cool drain again thoroughly.

You could buy vegan pesto from the supermarket Free From section, brands such as Sacla or Meridian Foods. However, I like to make my own in a big batch and pop a few little pots full in the freezer. That way it is fresher, healthier and also more garlicky and zesty that the shop bought versions. I also tend to add a little drizzle of flax seed oil to add in some Omega-3. To make the vegan pesto simply blend together the ingredients and season with salt and freshly ground pepper to taste.

For the new potatoes, start by giving them a wash and then place in a pan of lighly salted water. Bring to the boil, and simmer for about 10 minutes until tender. Whilst the potatoes are boiling, melt 1 tbsp coconut oil on a baking tray in the oven.  Drain the potatoes and transfer onto the tray, but be careful of the hot oil. To get the potatoes crispy and fluffy, squash down with the back of a wooden spoon and shake/stir them around the tin to ensure they are covered in the oil. The potatoes should crisp up after about 10-15 minutes in a medium heat oven (180 degrees if fan oven, 200 if standard).

Whilst the potatoes are cooking, mix together the buckwheat, peas, and beans and add in the chopped tofu. Serve with the potatoes, sliced avocado and drizzle over the pesto to finish.

A lovely light summer supper that is simple, healthy and seasonal. Give it a try and let me know how you get on 🙂

The Vegan Edit - Thanks for reading

Vegan Mushroom Risotto with Thyme & Sage

This is the time of year when comfort food really comes into its own.  Cosy nights in with friends, food and flix (of the net variety) are what dreamy Friday’s are made of.  To embrace the most recent trend, I would describe this vegan mushroom risotto dish as a plate of Hygge! A super delicious and warming hug for your tummy and your tastebuds.

Whilst a creamy risotto might not seem an achievable vegan variation, with this recipe I like to think I have proven otherwise. I challenge you to give it a try and prove me wrong 😉

Now I can’t take all the credit for this delight, as it was a team effort.  My Dad and Brother both helped to make this dish as scrummy as it is – they are both food fanatics too. It runs in the family! So together we supercharged one of our favourite dishes into a healthier vegan version that packs a punch of vitamin-D from the mushrooms (essential during the darker winter months) and tons of flavour!

Print Recipe
Vegan Mushroom Risotto
Vegan Mushroom Risotto-2
Course Main Dish
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Dish
Prep Time 15 minutes
Cook Time 45 minutes
Vegan Mushroom Risotto-2
  1. Find a large lidded pan and add in a tablespoon of oil (coconut or rapeseed), melt over a medium heat. Once the pan is hot, add a handful of sage leaves and thyme sprigs. When the oil becomes fragrant and the leaves start to brown take off the heat and remove the herbs.
  2. Put 40g of porcini mushrooms in a glass bowl, and cover with boiling water. Leave to soak for 10 minutes (or follow the on-pack instructions).
  3. Chop up the chestnut and wild mushrooms, along with 3 cloves of garlic. Fry in the herbed oil over a medium-high heat for approx 7 mins. Once cooked, take the mushrooms off the heat and set aside, these will be added back to the pan later on.
  4. Slice up the leeks and add to the pan. Sweat down with the lid on for 10 mins, until they have softened and are sticky.
  5. Add the risotto rice (75g per person) and turn up the heat. When you can hear the rice starting to 'crackle' add approx 2/3 of a bottle of wine. Reduce down until the liquid disappears, you need to watch and keep stirring every minute or so.
  6. Once the rice starts to stick to the bottom of the pan drain the porcini juice into a container, and gradually pour into the pan. Keep adding the rest of the vegetable stock bit by bit.
  7. When the rice is al dente, stir in the mushrooms and a generous sprinkle of nutritional yeast. Take the pan off the heat and add grated vegan parmesan to taste. Dollop 5-6 teaspoons of Oatly Creme Fresh, and add the lid back onto the pan. Leave to rest for 5 minutes.
Recipe Notes

Indulge your tastebuds with this vitamin-D boosting hygge hug on a plate. You can thank me later!

Let me know how you get on.

Ruth x

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Lentil & Sweet Potato Nut Roast Recipe

I love a delicious Christmas Roast, and so do my family. Being able to cook one is almost a rite of passage! It’s always difficult to get everyone together during the holiday season, so this year we had an early Christmas get together down in Devon and had a full blown Vegan Christmas lunch! I’m lucky that my family happily embrace the Vegan lifestyle and enjoy trying new things, in fact my Aunt and Cousin have been Vegan for years and years before me! This early get together was the perfect opportunity to try out a new recipe, and I decided upon a Vegan Lentil & Sweet Potato Nut Roast. Although this was one of the first attempts, it turned out really well and I’ll be making this again and again for years to come.

I was mindful of getting the right consistency, and looked at a tonne of different recipes and products in the shops before I decided on what has turned out to be a winning combination.  It is all about making sure everything sticks together and you have the right mixture of textures and tastes.  I’ve done the testing for you, and this recipe now works a treat! The ingredients are some of my favourites, and it’s a bit like a decadent super stuffing mixture!

Rosemary and sage are gorgeous flavours, absolute essentials on a ‘roast’ dinner plate.  The nuts add a lovely crunch, and the dried fruit (apricots or cranberries) add a lovely sweetness. No two mouthfuls are the same which is what makes this such a special and enjoyable dish to eat. Plus, all the ingredients are healthy, nourishing and filling. Perfect for a supersize Sunday roast or Christmas lunch main!  I’m going to be making this for the family on Boxing Day and am really looking forward to it!

INGREDIENTS (serves 4)

1x Medium Leek

2x Carrots

1x Sweet Potato

1x Tin of cooked Green or Brown Lentils

2x Handfuls of Chestnut Mushrooms

1x Small bunch of Kale

200g Organic Nuts

5-6 Apricots (Sulphate-free if possible) or handful dried Cranberries

1x Small handful fresh Sage leaves

1x Small handful fresh Rosemary

Sprinkle of smoked paprika

Coconut oil (for roasting and sautéing)

1x Flax ‘Egg’ – 3 Tbsp Ground Flax Seed (aka Linseeds) mixed with 9 Tbsp filtered water


Wash the sweet potatoes and chop into small chunks. Spread ½ tablespoon of coconut oil on a baking tray and pop into the oven for 5 minutes to melt. Then spread the sweet potato chunks evenly over the roasting. Sprinkle with some smoked paprika. Put in the oven at 180 C for 20 mins, or until soft and cooked through. Put the flax ‘egg’ ingredients into a small bowl and set aside.

While the sweet potato is roasting, wash and chop the leek, mushroom, kale, rosemary and sage. Add a tsp of coconut oil to a large frying pan and put on a medium heat.  Once the oil is hot add the chopped leeks and sauté for 5 minutes until soft and translucent. Then add in the kale, mushrooms and herbs to the pan, and sauté for a further 5-7 minutes.

Lentil, Kale & Mushroom Mixture

Grate the carrots and add them to the pan along with the chopped herbs. Chop the dried fruit, apricot or dried cranberries, and add to the pan. After 5-10 minutes the mixture should have sweated down and be cooked through.

Lentil, Kale & Mushroom + Carrot Mixture

If you haven’t already, remove the sweet potato from the oven and transfer into mixing bowl. Drain and rinse the tinned cooked lentils and add to the bowl. Mash these together until they form a paste.

Smash the bag of nuts with a rolling pin until they are in small pieces. Add the broken nuts, pan of sautéed vegetables and the flax egg into a large bowl with the lentil/potato mixture and mix together thoroughly.

Lentil & Sweet Potato Mixture

Line a loaf tin with greaseproof paper and rub the paper with coconut oil to help avoid sticking. Spoon the loaf mixture into the tin with a wooden spoon and press down to firmly pack the mixture in. Make sure the mixture is well packed in as this will help the loaf stick together so it stays intact when serving.

Bake uncovered in the oven at 180C for 45 minutes, or until browned on the top and hot all the way through. Be careful not to cook for too long as the mixture will dry out too much.

Lentil & Sweet Potato Nut Roast - loaf


Carefully turn upside down onto a chopping board ready to slice.  I love to serve this dish with roasted root vegetables, sautéed greens (spouts/cabbage/green beans) and onion gravy! Once I had some leftovers as a brunch with baked beans and garlic spinach, so anything goes!

Lentil & Sweet Potato Nut Loaf Dinner

I hope you enjoy this recipe as much as me, and that it becomes a firm favourite!

Let me know how you get on, I’d love to hear what you make of this recipe.

Wishing you a magical Christmas,

Ruth x
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Sweet Potato and Black Bean Chilli

I find November to be the most manic time of year, even more so than December maybe? Either way, quick easy comforting meals are always on the menu. After a rushed day, a nice warm bowl of filling chilli does the trick. The leftovers are great as a lunchtime power-up meal (if you have any left that is!). This sweet potato and black bean chilli recipe is really something I threw together one evening. The ingredients are simple and I tend to have them in my cupboards most of the time.  For something so tasty it’s an absolute winner as the ingredients are cheap and it’s super easy to make!

Nutritionally, there’s a nice balance of benefits from each of the ingredients. I always aim to add as much nutrients as possible to each meal I make. You’ll get protein from the beans, and complex carbs, vitamin B6, vitamin C, magnesium, potassium in the sweet potato. If you buy the nutritional yeast fortified with B12 then you’re giving this meal an added boost of vitamins. B12 is more difficult to get in a western vegan diet, so this is a great way to add it into your meals.


• 2 medium sweet potatoes
• 1 red onion
• 2 tsp coconut oil
• 1 red bell pepper
• 2 cloves garlic
• 1 tin black beans, drained and rinsed
• 1 tin chopped tomatoes
• 1 tsp chili powder (or more to taste)
• 2 tsp cumin
• 2 tsp smoked paprika
• 2 tablespoons nutritional yeast
• Sea salt and pepper to taste


Preheat oven to 180 C. Wash the sweet potatoes and chop into cubes. Put 1tsp of coconut oil onto a baking tray and pop into the oven until the oil has melted. Once coconut oil has melted, add the sweet potato cubes and sprinkle over some smoked paprika. Mix together and pop back into the oven for 20 minutes.

While the sweet potatoes are roasting in the oven, make the chili. Chop the onion, garlic and peppers. Heat a large pot on a medium heat and add 1tsp coconut oil. Add onion and garlic and sauté for about 3 minutes. Turn down heat if necessary to avoid burning. Then add the chopped pepper. Cook for a further 5 minutes. Now add in the drained and rinsed beans, diced tomatoes, chili powder, cumin, smoked paprika. Simmer on low-medium for 10-15 minutes. At this stage, if I have some greens in the fridge I prep these (wash and chop). I will add shredded kale 5 minutes before the end, or stir in some spinach leaves just before serving. Stir in a few tbsps of nutritional yeast.

Seasoning: Add a pinch of salt/pepper, or splash of tamari soy sauce to taste.
Top Tip: I find tomato based dishes can be slightly too acidic so I like to add a sprinkle of coconut sugar or dash of maple syrup to reduce the tanginess and make the dish a little richer in flavour.

Remove the sweet potato chunks from the oven and stir into the chilli mixture.


This dish is tasty and filling enough to have all on its own due to the fibre and protein. Alternatively, if you’re monstrously hungry you can serve with quinoa, on a jacket whole sweet potato or bed of steamed green veggies. I top with some grated vegan cheese or a sprinkle of this lovely mixture… garlic powder, chopped nuts and nutritional yeast!

As a Sunday meal prep recipe this chilli works very well as you can heat it up for lunch each day, or freeze for a homemade ‘ready meal’. When I make a batch of this and it runs out I’m always pining for some more!

Enjoy this recipe and let me know how you get on 🙂

The Vegan Edit - Thanks for reading