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Corn Porridge with Berries, Tofu, Sunflower, and Poppy Seeds

25 min Vegan (Plant diet) Breakfast Dairy freeGluten freeHigh proteinLactose freeQuick & Easy
712
Calories
25.2g
Protein
33.6g
Fat
77.3g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Raspberry - 150 g
  • Coconut oil - 5 ml (1 tsp)
  • Cinnamon - 0.3 g (1 pinch)
  • Poppy seed - 10 g (1 tbsp)
  • Sunflower seeds - 10 g (1 tbsp)
  • Tofu - 100 g
  • Vanilla - 0.3 g (1 pinch)
  • Pumpkin seeds - 15 g (1.5 tbsp)
  • Corn grits - 100 g

How to make:

  1. Boil grits with vanilla and cinnamon. Add tofu slices at the end of cooking, boil for several minutes together, and add oil
  2. Add raspberries and seeds to the porridge when serving
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