Spread it!

Since going fully plant-based three weeks ago, I was actively looking to find some great alternatives for the cheese and egg on my sourdough bread. And guess what, there are so many different spreads spreading the internet. So today I will present you three plant-based toppings for your Sunday Brunch. If my husband loved them, so will yours!

This recipe you can already find here. Maybe play around a bit with the hummus and add some beet root, avocado or get further inspiration from buzzfeed.com

Tofu scramble with tomatoes
This is quite a great substitute for your normal scrambled eggs. You need

  • 1 block silk organic Tofu
  • 1 Tbsp Nutritional yeast
  • 1 Tsp paprika powder
  • 1 Tsp salt
  • 1 Tsp Turmeric powder
  • 1 Tbsp Coconut oil

Mix all ingredients except for the coconut oil in a bowl and mix well. You will get a scrambled egg like mixture. Heat the coconut oil in a frying pan and fry your tofu scramble for approximately 8 minutes (the longer, the thicker it gets)

Lentil-Curry Mousse
On my look out for plant-based spread I came across this recipe from Ana and Nina, two Swiss Food bloggers (check out their page here). It's a great alternative to hummus and gives your breakfast an Indian touch. For my version you'll need the following:

Hummus, Tofu scramble and Lentil-Curry paste

Hummus, Tofu scramble and Lentil-Curry paste

  • 150g raw red/yellow lentils (important to choose red or yellow as they will get mushy)
  • 1/2 Onion
  • 1 garlic glove
  • 100ml Almond milk
  • 300ml Water
  • 1 Tsp Turmeric powder
  • 1 Tsp paprika powder
  • Salt and Pepper
  • 1 Tsp Coconut oil
  1. Heat the coconut oil in a sauce pan and sauté onion and garlic.
  2. Add lentils, almond milk, herbs and water and let simmer until the liquid is absorbed by the lentils. If they are not soggy enough, add some more water.
  3. Once the lentils are done, add salt and pepper according to your taste and let cool down.
  4. Blend everything with a blender and your lentil-curry spread is ready


Buckwheat Pancakes

Good morning everyone. What is better than to start your weekend with a nice staple of amazing pancakes? Nothing, that's right. Therefore let me share with you this amazing buckwheat pancake recipe with apple gula melaka syrup. I got inspired by a very talented, plant based living couple - André and Rita from Cocoon Cooks. Check their page for further plant based recipes, they have a wide selection from breakfast, dinner, sweets and drinks.

INGREDIENTS (4 Pancakes)

  • 70g buckwheat flour
  • 1/4 apple, diced
  • 1 Tsp gula melaka
  • 1 Tsp cinnamon
  • 100ml Almond milk
  • 1 Tsp flax seeds + 3 Tsp water
  • Coconut oil


  • 3/4 apple
  • 1 Tsp gula melaka
  • 1 Tsp cinnamon
  • 1 Tsp coconut oil


  1. Mix flax seeds with water and let soak for 5 minutes
  2. In the meantime, prepare pancake batter by mixing flour, apple, gula melaka, cinnamon and almond milk
  3. Add flax seed mixture to the batter and combine well
  4. Heat some coconut oil in a frying pan and with a spoon form little pancakes with your batter. Fry from each side for 2-3 minutes until golden brown
  5. In a sauce pan, heat all ingredients for the caramel sauce and pour over your pancakes