Last night, I gave an overview of The Complete Guide to Gluten-Free Vegan Cooking and shared pictures of some Baked Chickenless Nuggets from the book. But tonight, I'd like to talk about breakfast.
For gluten-free vegans, conventional breakfast cereals and wheat toast aren't options. And some people who are really sensitive to gluten, such as celiacs, can't even eat oats because they could be contaminated with gluten. But thankfully, a few vegan breakfast basics are naturally gluten-free, like this Go Green Tofu Scramble from The Complete Guide to Gluten-Free Cooking:
The only gluten-free swap in this recipe versus a regular tofu scramble was the tamari. Tamari and soy sauce usually contain gluten, but gluten-free versions are available. What I love about this scramble has nothing to do with it's gluten-free-ness, however. I love all the green veggies first thing in the morning! This scramble is packed with kale, green bell peppers, green onion, and cilantro.
Although tofu scrambles are naturally free of gluten, this book does feature some special xgfx breakfast recipes that require the use of alternative flours, like brown rice flour and buckwheat flour. The Buckwheat-Flax Pancakes sound fantastic, and I'm definitely bookmarking the Sorghum Corn Cakes with Berries and the Orange and Vanilla-Kissed Waffles.