Who said vegan couldn't have it all? You crave those scrambled eggs for breakfast? Here's your healthier and cruelty-free option. Tempeh! (you can also use Tofu cut in squares or torn apart for this recipe. Your preference!)

Ingredients:

(Serves 1. 10-15 minutes)

-1/4 CUP TEMPEH (Take it out of the plastic bag and cut in 4 same size rectangles. You'll only use 1 of those 4 rectangles. This is for 1 person. Add ingredients accordingly to number of people you'll be cooking for.)

-1/4 DICED ONIONS

-1/4 CUP DICED TOMATOES

-1 TBSP COCONUT OIL

-1 TSP CILANTRO CHIFFONADE (= Cilantro cut in very thin slices.)

- 2 EZEKIEL TOASTS

-SALT & PEPPER

Instructions:

In a sauce pan, place 1 TBSP of Coconut Oil. Medium heat. Add onions. Once onions are a little toasted (light brown in color) add the tempeh BUT first tear the tempeh apart with your fingers like if you were making bread crumbs. That's how you'll add the tempeh to the pan. In little crumbs. Stir and scramble. Add tomatoes, pinch of salt and pepper. Stir again. Once everything is mixed together nicely and the tempeh consumes the flavor of the oil and onions, it's ready to serve. Place the scrambled tempeh on a plate with two toasted bread slices, and top tempeh with Cilantro chiffonade. Enjoy!