This was like eating lemon cheesecake for breakfast, which can only be a good thing.
P.S. in case you were wondering, our breakfast rut is that we eat crispy chickpeas and smashed avocado on sourdough basically every weekend.
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Throw the tofu, lemon juice, nutritional yeast, vegan honey, olive oil and miso paste into a food processor and blend until smooth.
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For
4
M
I
4
Vegan croissant
20
g
Vegan butter/margarine
400
g
Firm tofu
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Cook along with all of our recipes
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Per Serving
Calories
250kcal
Fat
16g
Carbs
15g
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Cook along with all of our recipes
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This was like eating lemon cheesecake for breakfast, which can only be a good thing.
P.S. in case you were wondering, our breakfast rut is that we eat crispy chickpeas and smashed avocado on sourdough basically every weekend.
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Throw the tofu, lemon juice, nutritional yeast, vegan honey, olive oil and miso paste into a food processor and blend until smooth.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
For
4
M
I
4
Vegan croissant
20
g
Vegan butter/margarine
400
g
Firm tofu
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Per Serving
Calories
250kcal
Fat
16g
Carbs
15g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
