May 9, 2017 12:54 PM

Many times what you want as soon as you get up they are savory rather than sweet: tomato bars instead of fruit porridge, a hot scramble instead of a cold milkshake, etc.

Breakfasts and half mornings They don’t have to always be sweetand making them salty does not consume us hardly any time or resources.

The best easy-to-make savory breakfast recipes

I leave you my favorite recipes for a good, quick and rich salty breakfast. They can be varied in many ways, the important thing is to have some basic ingredients:

Whole wheat bread in sticks or whole (to make toast) Fresh vegetables (my favorites for these recipes are zucchini, mushrooms, leeks, asparagus, tomatoes and cabbage) Legumes that you have left over or from the can Homemade seitan, which goes a lot Tofu , tempeh or similar A good olive oil Any spice that you like (thyme, parsley, cumin, coriander…)

1. Bread with tomato

Ingredients

½ whole wheat bar or toast 1 plum or vine tomato 1 tablespoon olive oil A pinch of oregano A pinch of salt

Preparation

Lightly toast the bar or toast in the toaster or in the pan (without oil). Grate the tomato with a coarse-hole grater. Put the tomato on the bread, pouring the olive oil over it and sprinkling it with oregano and salt.

2. Muffin with olive pate

Ingredients

1 muffin ½ cup of assorted pitted olives (manzanilla, black, kalamata, etc.) A pinch of oregano ¼ garlic clove Salt to taste Black pepper

Preparation

Cut the muffin in half and toast it. While you put the rest of the ingredients in the blender and beat it until you get a more or less homogeneous pâté, it doesn’t need to have a very smooth texture. Spread your pate on the muffin.

3. Large toast with pate, zucchini and asparagus

Ingredients

1 large slice of whole wheat bread 2 tablespoons of vegetable pate (whatever you want) 6 slices of zucchini 3 green asparagus 1 tablespoon of olive oil Salt to taste

Preparation

Toast the bread until tender. Spread it with the vegetable pate. Grill the zucchini and asparagus with the olive oil over medium-high heat until golden. Sprinkle with the salt. Arrange the vegetables on the pate and serve.

4. Scrambled tofu with piquillo peppers

Ingredients

150g hard tofu 3 roasted piquillo peppers 1 tablespoon olive oil ¼ clove garlic, minced finely ¼ teaspoon turmeric Pinch of salt Pinch of pepper Pinch of kala namak salt (optional)

Preparation

Heat the oil in a nonstick skillet over medium heat. Crumble the tofu with your hands and brown it in the pan. Chop the peppers and add them. Add the garlic, turmeric, salt and pepper and brown all together, stirring constantly, until tender and fragrant. Take it out and put a pinch of kala namak salt on top (optional)

5. Vegan beans and chorizo

Ingredients

½ cup cooked white beans 2-3 pieces of vegan chorizo (bought or homemade) 1 tomato ½ clove of garlic ¼ teaspoon thyme A pinch of salt 1 tablespoon olive oil

Preparation

Heat the oil over medium heat and add the beans, sautéing them from time to time. Add the chorizo, thyme and salt. Blend or crush the tomato and finely chop the garlic clove. Add to the pan and cook everything together until creamy (2-3 minutes). Serve it hot.

6. Porridge with paprika

Ingredients

½ cup oatmeal 1 cup unsweetened, unflavored vegetable drink 2 fresh mushrooms 1 teaspoon olive oil A pinch of salt Sweet, hot or smoked paprika to taste

Preparation

Mix the oats, vegetable drink and a pinch of salt and bring to a simmer. Cut the mushrooms into slices and grill them with the oil and a pinch of salt. When the oats are creamy, serve them, put the mushrooms on top and sprinkle with paprika.

7. Seitan sandwich with yogurt

Ingredients

½ whole wheat stick 3-4 thin slices of homemade seitan 1 teaspoon olive oil A pinch of thyme A pinch of parsley 1 teaspoon of soy sauce 1 plain soy yogurt (unsweetened and unflavoured)

Preparation

Toast the bar. Brown the seitan with the oil in a pan with the thyme and parsley. Add the soy sauce and mix very well. Place the seitan on the bar and put the yogurt on top (whatever fits)