I’m always looking for new delicious ways to spruce up a healthy vegan breakfast. With the endless variety of vegetables, broths, spices and fresh herbs – there’s really no end to the various combinations available. p-ginger

In this breakfast sauté, I incorporated ginger.

For thousands of years, ginger has been used as a spice and a medicine.

It is most known as its use as a digestive-aid. This is thought to be because of the spice’s high levels of gingerol; a powerful component that gives it its natural zingy flavour, and which acts as an anti-inflammatory in the body. If you’re ever nauseous, try making an all natural ginger tea.

Now back to breakfast! My favourite meal of the day …



– organic canola oil for frying (organic canola or coconut oil can withstand heat better than most oils)

– 1 teaspoon fresh minced ginger Photo1

– 1/2 teaspoon dry dill

– 1/2 small shallot, chopped

– 1 handful baby spinach

– 1 large white mushroom, sliced

– 4 ounces organic tofu, julienne

– 1/4 cup broth from re-hydrated mushrooms (or broth of choice, vegetable or miso will do!)

– sea salt & pepper to taste



* hot pan, cold oil  is the rule of thumb

Photo1-1– heat pan on medium heat and add oil

– sauté shallot, ginger and tofu until caramelized. By adding tofu to the shallot and ginger early enables it to absorb the fantastic flavour of each while sautéing.

– add mushroom, stir until soft

– add spinach, broth & dill and steam until broth is absorbed


– sprinkle with sea salt & pepper, serve with hummus on sprouted grain toast

Serves: 1