How to make it:
For 1 person, break around 100–150g of firm tofu into rough bite-sized chunks. Heat some coconut oil in a non-stick pan and add the tofu, along with 1 tbsp nutritional yeast and ½ tsp turmeric. Cook and gently stir for 5 minutes. Add 2 tbsp almond milk cook for another 5 minutes, stirring occasionally. If you’d like it a little creamier, feel free to add more milk. Season to taste and serve.
Low-carb breakfast burrito
How to make it: Whisk 2 eggs, a glug of milk, salt, pepper and optional chives together in a bowl. Melt some butter in a pan, pour in the egg mixture and tilt the pan to ensure an even covering. Let the egg cook for two minutes, transfer to a plate and fill with your favourite ingredients—try bacon, tomato salsa, avocado and cheese. Roll into a burrito and enjoy!
Mushroom breakfast stack
How to make it: Brush a portobello mushroom cap and half a beef tomato with a little olive oil, season with salt and pepper and grill for 5 minutes or so. Top the mushroom with a layer of cooked crispy bacon and sliced sausages (fry, oven cook or grill them—your choice), add the tomato and finish with a poached egg on top.