Sundays with friends, church potlucks, Easter morning, baby showers, bridal showers, Mother’s Day, conferences, and more … there are so many wonderful plant-based options when breakfast or brunch is in order. Admittedly, when I hear the word “brunch” I think “big breakfast” but brunches can still be lunch-like. If your brunch is later in the afternoon or you want to have a few savory options that aren’t traditional brunch foods, add a healthy green salad (add fruit like orange slices or strawberries to feel lighter and more breakfast-y), and serve Tea Party sandwiches (p. 141) or other wraps.

Whatever you choose, you’ll be delighted to find nearly every brunch item can be made ahead and travels beautifully!

MENU

APPETIZER

salad—add strawberries and citrus fruits!

MAIN DISHES

Tofu Scramble (p. 102)

French Toast (p. 105) or Fluffy Pancakes & Waffles (p. 105)

SIDES

Home Fries (p. 103)

Fruit Salad (p. 106) or fruit

DRINK

Bloody Mary (p. 109) or Mimosa (p. 109)

Want more options? There’s also a great Southern Brunch Menu in the New Year’s Day section (p. 58).

Tofu Scramble

SERVES 2 | Q | GF | SF* | MA | |P |

Tofu Scramble is a great replacement for scrambled eggs, and it’s even easier to make! Anytime I’m having a brunch party, this dish is first on my list. Throw in whatever leftover greens, vegetables, or beans you have in your fridge to extend the meal or dazzle guests! (Think in color!)

15  oz firm tofu* (see note)

  3  tbsp nutritional yeast

  1  tbsp Dijon mustard

  1  tsp onion powder

  1  tsp garlic powder

 ½  tsp ground cumin

 ¼  tsp turmeric

   vegetables, greens, etc. (optional)

   black salt (optional)

1. Drain tofu and mash in a skillet with a potato masher (or crumble with your hands).
2. Stir in all ingredients from nutritional yeast through turmeric and cook over high heat, adding a splash of water or nondairy milk to prevent sticking if necessary. Continue to cook until tofu is yellow and warm.
3. Add in greens and/or other vegetables and cook until greens have softened and other vegetables are warm.
4. If using, add black salt (for an eggy taste), hot sauce, and salsa, plus salt and pepper to taste.

CHEF’S NOTES:

For a soy-free scramble, instead of using tofu, use mashed (already cooked) little red-skin potatoes with Dijon mustard and black salt; they taste a lot like eggs that way. Plain hummus mixed in (to taste) also helps achieve that egginess.

Per serving : 121 calories, 2.3g fat, 7.1g carbohydrates, 1.8g fiber, 1.8g sugars, 18.9g protein

VARIATION

• Tofu Frittata: Preheat oven to 400°F. Set aside a shallow glass 9-inch pie dish. Prepare Tofu Scramble (do not cook, just mix, but make sure it’s crumbled really well), and transfer to pie dish. Pat mixture down firmly with a spatula. Bake for 20–25 minutes, until the top is golden brown. Let cool for 5–10 minutes. Place a dish over the top and quickly, but gently, flip frittata out. Only 67 calories per serving!
• Tofu Quiche: Preheat oven to 350°F. Set aside a shallow glass 9-inch pie dish or square baking pan. Add another 1 tbsp nutritional yeast plus ¼ cup cornstarch. Combine all ingredients (except mix-ins) in a blender or food processor and puree until smooth, thick, and creamy. Stir in your additions, transfer to pie dish, and bake for 30–40 minutes, until golden in color and center is firm. Allow to cool for at least 10 minutes. See also Mini Soy-Free Quiche (p. 128). Tofu Quiche is only 84 calories per serving.

Home Fries

SERVINGS VARY | Q | GF | SF |

Yes! Oven-roasted home fries are possible without oil! The trick to getting seasonings to stick? Damp potatoes. My favorite “home fries” are made from sliced fingerling potatoes with fresh thyme, fresh chopped rosemary, and black pepper (sometimes I also add lemon zest). Other options are diced russet potatoes with Italian seasoning or sweet potatoes with cinnamon, garam masala, Chinese five-spice powder, or taco seasonings.

chopped potatoes (see note)

seasonings

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a colander, run chopped potatoes under water and then shake off any excess water (you don’t want soaked potatoes, just slightly wet).
3. Add potatoes to your baking sheet and season generously. Toss to coat, and sprinkle again if desired (it’s okay to be generous with herbs and spices, except hot spices—be careful with those).
4. Bake until fork-tender (about 25–40 minutes, depending on potato size), then broil at the end to get a nice crispness. (Keep an eye on the oven as you broil—potatoes burn fast! It shouldn’t take more than a minute but all ovens and potatoes are different.)

CHEF’S NOTES:

• If you plan to roast in a glass casserole dish, line with a thin layer of broth, white wine, or a lighter- colored beer. Just remember to give it a good stir to incorporate before serving. (Depending on how long you bake, the beer or wine flavoring may be strong or subtle.)
• I like adding diced apple when making “sweet” sweet potato home fries.
• It’s a bit tricky estimating how many potatoes to use per person, because it depends on the type of potato you use. However, if you have very large potatoes, estimate 1 per person. If your potatoes are smaller, estimate 2 potatoes per person.

Per serving (1 potato): 131 calories, 0.1g fat, 29.7g carbohydrates, 3.7g fiber, 1.3g sugars, 3.4g protein

MEXICAN RANCHEROS (AKA HANGOVER FOOD)

If you want to start the morning off with a kick (or maybe there was too much partying the night before?), try whipping up a quick meal of Tofu Scramble (p. 102) with some jalapeños or chili peppers diced into the mix and Home Fries. Serve with some refried beans, corn tortillas, guacamole, and salsa—and some strong coffee!

French Toast

SERVES 4 | Q | SF |

When my husband and I first started dating, he surprised me with homemade French toast. (I knew right then he was a keeper!) After we went plant-based, I tasked him with creating a vegan version—I like this one even better!

8  slices of whole-wheat bread

1  c nondairy milk

¼  c chickpea flour

1  tsp ground cinnamon

1  tsp pure maple syrup

½  tsp fine salt

¼  tsp ground nutmeg

¼  tsp pure vanilla extract (optional)

  powdered sugar for dusting, if desired

1. Cut bread in half diagonally while nonstick skillet heats.
2. Whisk remaining ingredients except powdered sugar together in a shallow, wide bowl.
3. When skillet is ready (a drop of water will fizzle), dip a few bread slices into the milk. Transfer to skillet and cook for 3 minutes, pressing the bread down with the back of a nonstick-safe spatula. Flip over and cook for 3 more minutes. Scrape away any bits in skillet, then repeat with the other bread slices.
4. Sprinkle with powdered sugar, if desired.

Per serving (4 triangles): 198 calories, 3.3g fat, 32.6g carbohydrates, 6.6g fiber, 5.5g sugars, 9.9g protein

Fluffy Pancakes & Waffles

MAKES 8 | Q | SF |

I love pancakes (and waffles!), especially for dinner. Here’s my basic pancake recipe from The Happy Herbivore Cookbook.

1  c white whole-wheat flour

1  tbsp baking powder

½  tsp ground cinnamon

  tsp fine salt

1  c nondairy milk

2  tbsp pure maple syrup

1  tbsp raw sugar (optional)

1. In a mixing bowl, whisk flour, baking powder, cinnamon, and salt together.
2. Add nondairy milk, maple syrup, and sugar, if using. Stir to combine. Let rest for 10 minutes. Transfer to a large liquid measuring cup or use ¼ cup measuring cup.
3. Heat nonstick skillet over high heat. When a drop of water fizzles, it’s ready.
4. Reduce heat to low and pour in ¼ cup batter. Cook until bubbles form. Gently slide nonstick safe spatula underneath, gently flip, and cook for 2–3 minutes more. Repeat.

VARIATIONS

• Chocolate: Replace ¼ cup flour with cocoa, omit cinnamon, and sub agave for the maple. Top with peanut butter or strawberry jam.
• Pumpkin: Omit cinnamon and maple syrup. Add ¼ cup canned pure pumpkin and ½ tsp pumpkin pie spice.

CHEF’S NOTE:

• Here’s my basic waffle batter recipe from Happy Herbivore Abroad: 1 cup whole-wheat pastry flour, ¼ tsp ground cinnamon, ¼ tsp fine salt, 2 tsp baking powder, dash of ground nutmeg, 1 cup nondairy milk, and ¼ tsp pure vanilla extract.
• Several fans have also written me that my pancake batters in other Happy Herbivore cookbooks work as a waffle batter.

Per pancake: 79 calories, 0.5g fat, 16.3g carbohydrates, 1.7g fiber, 3.7g sugars, 2.3g protein

Fruit Salad

The trick to making an amazing fruit salad is to (1) use seasonal fruits (preferably organic—they taste better) and (2) use lots of color and variety! The more fruits and colors the better!

CLASSIC Diced strawberries with blueberries, banana slices, and fresh mint. Add orange juice for a hint of sweetness (or lime juice for a twist!)—just don’t add bananas until the very end or they’ll turn brown.

TRIFECTA My pal Chef AJ does an amazing “trifecta” salad of strawberries, bananas, grapes (both colors), and coconut flakes.

THEMED Single-color fruit salads dazzle at themed events. For example, cherries, strawberries and raspberries make for a pretty Valentine’s Day or wedding spread.

FOR KIDS Make the face of beloved Sesame Street friends using fruit (or vegetables): strawberries for Elmo, blueberries for Cookie Monster, pineapple for Big Bird, broccoli for Oscar the Grouch, and so on. (Do a quick internet search.)

KABOBS Strawberry, cantaloupe, pineapple, kiwi, and 2–3 blueberries (it looks like an arrow). See opposite page.

POOLSIDE Frozen melon balls (watermelon, cantaloupe, and honeydew melons) plus frozen grapes cool off summer heat! Kids love these, too!

BREAKFAST BRUSCHETTA

When you’re craving something a little fruity, try this beautifully colorful spin on bruschetta: Slather toasted bread with vegan yogurt, such as my Tofu Yogurt (p. 170) or store-bought, and top with fresh fruit such as bananas, strawberries, kiwi, peaches, or blueberries. Fresh mint is another lovely addition, or try adding a little orange juice or zest mixed into the yogurt.

Bloody Mary

SERVES 2 | Q | GF* | SF* | MA | P |

What adult brunch is completely without a Bloody Mary? Since most of the commercial Bloody Mary mixes are filled with scary ingredients, I created my own version using tomato sauce. It’s so easy to make! (And delicious as a virgin drink, too!)

Bloody Mary mix (see below)
celery salt or black salt for the rim (optional)
ice

1½  oz vodka (optional)

1  lime wedge

1  lemon wedge
    green olives with brine (optional)

1  celery stalk

        FOR THE BLOODY MARY MIX :

8  oz water

8  oz tomato sauce

1  tbsp hot sauce

1½  tsp Dijon mustard

1½  tsp Vegan Worcestershire Sauce (p. 171)^*

¼  tsp onion powder

¼  tsp garlic powder

¼  tsp black pepper
    celery seed, to taste (optional)

1. To make Bloody Mary mix, whisk water, tomato sauce, hot sauce, Dijon mustard, Worcestershire sauce, and spices together. Taste, adding more hot sauce, Dijon, or spices as desired. (I like my cocktail with a kick, so I tend to add another ½ tsp Dijon and several dashes of black pepper and/or hot sauce).
2. To make the cocktail, garnish rims of two high-ball glasses or two tall, narrow drink glasses with celery salt or black salt (optional).
3. Fill with ice, add vodka, and pour Bloody Mary mix over top.
4. Garnish with lime, lemon, green olives, and a splash of brine, if using, and then stir with the celery stalk.

CHEF’S NOTE:

I’ve also been served a pickle, a single green bean, and an asparagus spear instead of celery stalk at restaurants. Keep it fun and interesting!

Per serving (without green olives): 169 calories, 0.8g fat, 15.2g carbohydrates, 4.1g fiber, 10.8g sugars, 3.7g protein

Mimosa

SERVINGS VARY | Q | GF | SF | MA | P |

The classic brunch drink! For a twist, try serving grapefruit juice instead. For a nonalcoholic version, swap in ginger ale.

fresh orange juice
champagne

1. Combine equal parts fresh orange juice with champagne (or other sparkling wine) and chill.
2. Serve in champagne flute.

Per serving (1 c): 142 calories, 0.2g fat, 14g carbohydrates, 0g fiber, 10.4g sugars, 0.8g protein