45+ Savory Sunday Dairy-Free Brunch Recipes for a Perfect Morning

Sundays are made for leisurely mornings, and what better way to indulge in a relaxed weekend than with a delightful brunch spread?

For those who follow a dairy-free lifestyle, it can sometimes be a challenge to find delicious brunch options that don’t skimp on flavor or texture.

That’s where this list of 45+ Sunday dairy-free brunch recipes comes in!

Whether you’re craving something sweet, savory, or somewhere in between, these recipes are perfect for a wholesome, satisfying brunch without any dairy.

From crispy avocado toast and creamy chia puddings to hearty tofu scrambles and refreshing fruit salads, you’ll find a diverse selection that caters to all tastes and dietary preferences.

These dishes are packed with fresh ingredients and full of flavor, ensuring your Sunday mornings are delicious, nourishing, and completely dairy-free.

Ready to dig in? Let’s explore these mouthwatering options that will make your brunch the highlight of your weekend.

45+ Savory Sunday Dairy-Free Brunch Recipes for a Perfect Morning

With these 45+ Sunday dairy-free brunch recipes, there’s no need to sacrifice taste or variety for dietary preferences.

Whether you’re hosting a brunch for friends and family or simply treating yourself to a comforting meal, these recipes offer something for everyone—whether you’re into light, fresh dishes or hearty, filling options.

With the perfect mix of sweet, savory, and everything in between, you can enjoy a dairy-free brunch that’s as satisfying as it is delicious.

So gather your ingredients, get creative in the kitchen, and enjoy a relaxing, nutritious Sunday brunch that will become your new weekend tradition.

Vegan Banana Pancakes

These fluffy vegan banana pancakes are the perfect start to any Sunday brunch. Made without dairy and eggs, they are still incredibly light and flavorful. The banana adds natural sweetness and moisture, making these pancakes a delightful, wholesome treat. Paired with fresh fruit, maple syrup, or a sprinkle of powdered sugar, they offer a versatile and satisfying meal for your Sunday morning.

Ingredients:

• 1 cup flour (whole wheat or all-purpose)
• 1 tbsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 ripe banana, mashed
• 1 cup almond milk (or any dairy-free milk)
• 1 tbsp maple syrup (optional)
• 1 tsp vanilla extract
• Coconut oil for cooking

Instructions:

1. In a large bowl, combine the flour, baking powder, cinnamon, and salt.
2. In a separate bowl, mash the banana and mix in the almond milk, maple syrup (if using), and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface, then flip and cook for another 1-2 minutes.
6. Serve warm with fresh fruit, maple syrup, or any toppings of your choice.

These dairy-free banana pancakes are soft, fluffy, and satisfying, offering a comforting brunch that everyone can enjoy. The addition of mashed banana brings a rich flavor without needing dairy, and the versatility of this recipe means you can customize it with different fruits, nuts, or syrups. Whether you’re serving them to family or guests, these pancakes are sure to be a hit, making your Sunday brunch a delicious and guilt-free experience.

Sweet Potato Hash with Avocado

This hearty sweet potato hash with avocado is a nourishing and colorful brunch option. Packed with nutritious ingredients like sweet potatoes, bell peppers, onions, and avocado, it’s a fulfilling meal that’s naturally dairy-free. The sweetness of the potatoes is complemented by the creamy avocado and the crunch of vegetables, making this dish an ideal choice for a balanced, energizing start to your Sunday.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 bell pepper, diced
• 1 small onion, diced
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 avocado, sliced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften.
2. Add the bell pepper and onion to the skillet. Season with salt and pepper. Cook for an additional 5-7 minutes, until the vegetables are tender and lightly caramelized.
3. Once the hash is ready, remove from heat and top with fresh avocado slices.
4. Garnish with chopped cilantro and serve with lime wedges on the side.

This sweet potato hash with avocado is not only filling but also full of flavor and texture. The combination of savory, sweet, and creamy elements creates a perfect balance, making it a favorite among dairy-free brunch options. It’s a simple dish that comes together quickly, but it still feels special enough to serve for a leisurely Sunday brunch. Whether you’re cooking for a crowd or just yourself, this is a meal that will energize your day and keep you satisfied well into the afternoon.

Vegan Chia Pudding with Berries

This vegan chia pudding with berries is an easy-to-make, nutritious brunch option. Chia seeds are full of fiber, omega-3s, and protein, making this dish a superfood-packed delight. The creamy texture of the coconut milk and the tanginess of fresh berries offer a wonderful contrast, making this chia pudding an indulgent yet healthy way to start your Sunday morning.

Ingredients:

• 3 tbsp chia seeds
• 1 cup coconut milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 tbsp maple syrup or agave (optional)
• 1/2 cup fresh mixed berries (strawberries, blueberries, raspberries)
• Mint leaves, for garnish (optional)

Instructions:

1. In a bowl, mix the chia seeds, coconut milk, vanilla extract, and maple syrup (if using). Stir well to combine.
2. Cover the bowl and refrigerate for at least 4 hours, or overnight, allowing the chia seeds to absorb the liquid and form a thick, pudding-like consistency.
3. When ready to serve, give the pudding a good stir, then spoon it into serving dishes.
4. Top with fresh mixed berries and garnish with mint leaves for a refreshing touch.

This chia pudding with berries is the perfect dairy-free brunch option for those looking for something both refreshing and filling. The beauty of chia pudding lies in its versatility; you can customize the toppings and sweeteners to suit your preferences. Whether served as a quick breakfast or a more elaborate brunch dish, this chia pudding provides an energizing and healthy way to kick off your Sunday. Plus, it’s easy to prepare ahead of time, making it a great choice for busy mornings.

Dairy-Free Tofu Scramble with Spinach and Mushrooms

This tofu scramble is a great plant-based alternative to scrambled eggs, making it a perfect dairy-free option for brunch. Loaded with protein from tofu and bursting with flavor from sautéed spinach and mushrooms, it’s a nutrient-packed dish. The turmeric adds a warm yellow color, mimicking traditional scrambled eggs, while the seasonings ensure a delicious savory taste. Serve it with toast or on its own for a satisfying Sunday brunch.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 cup fresh spinach, chopped
• 1/2 cup mushrooms, sliced
• 1 tbsp olive oil
• 1/2 tsp turmeric
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the mushrooms and sauté for 4-5 minutes until soft.
2. Add the spinach to the skillet and cook for another 2-3 minutes, allowing the spinach to wilt.
3. Crumble the tofu into the skillet and stir well to combine with the vegetables.
4. Sprinkle in turmeric, garlic powder, salt, and pepper, and cook for another 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly crispy on the edges.
5. Garnish with fresh parsley if desired and serve hot with toast or your favorite sides.

This dairy-free tofu scramble is an excellent alternative to the classic scrambled eggs. It’s packed with protein and loaded with veggies, making it both nourishing and satisfying. The scramble is versatile, allowing you to add other vegetables or seasonings to match your taste. It’s a wonderful option for a wholesome and dairy-free Sunday brunch that will leave everyone full and energized.

Dairy-Free Blueberry Oatmeal Muffins

These dairy-free blueberry oatmeal muffins are the perfect on-the-go brunch treat. Made with wholesome ingredients like oats and fresh blueberries, they are not only delicious but also nutritious. With a tender crumb and natural sweetness from the berries and maple syrup, these muffins are a great way to enjoy a sweet breakfast without the need for dairy. They also freeze well, making them a convenient option to prepare in advance.

Ingredients:

• 1 cup rolled oats
• 1 cup almond milk (or any dairy-free milk)
• 1 1/2 cups whole wheat flour
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 cup fresh blueberries
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a small bowl, combine the oats and almond milk. Let them soak for about 10 minutes.
3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
4. Add the soaked oats, maple syrup, coconut oil, and vanilla extract to the dry ingredients. Stir until just combined, being careful not to overmix.
5. Gently fold in the blueberries.
6. Spoon the batter into the muffin tin, filling each cup about 2/3 of the way.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These dairy-free blueberry oatmeal muffins are the perfect balance of sweet and wholesome. The oats provide a chewy texture, while the blueberries burst with juicy flavor in every bite. Not only are they a great addition to your Sunday brunch table, but they also make a perfect snack for the week ahead. These muffins are easy to prepare, and you can store them in the freezer for a quick breakfast or snack on busy mornings.

Dairy-Free Avocado Toast with Tomato and Basil

A classic brunch option made dairy-free, this avocado toast with tomato and basil is fresh, simple, and full of flavor. The creamy avocado pairs perfectly with ripe tomatoes and aromatic basil, all balanced on a crunchy slice of toast. This dish is ideal for a quick and light brunch that still feels satisfying. It’s perfect for anyone looking for a delicious yet dairy-free way to enjoy the iconic avocado toast.

Ingredients:

• 2 slices whole grain or sourdough bread
• 1 ripe avocado
• 1 small tomato, thinly sliced
• A few fresh basil leaves
• Olive oil, for drizzling
• Salt and pepper, to taste
• Optional: Red pepper flakes, for a little heat

Instructions:

1. Toast the slices of bread to your desired level of crispiness.
2. While the bread is toasting, slice the avocado in half, remove the pit, and scoop out the flesh into a bowl. Mash with a fork until smooth or leave slightly chunky, based on your preference.
3. Spread the mashed avocado evenly over the toasted bread.
4. Layer the slices of tomato on top of the avocado.
5. Add a few fresh basil leaves and drizzle with olive oil.
6. Season with salt and pepper to taste, and sprinkle with red pepper flakes if you like a bit of heat.

This dairy-free avocado toast with tomato and basil is light yet satisfying, making it a perfect choice for a Sunday brunch. The creamy avocado, fresh tomatoes, and fragrant basil create a fresh, vibrant flavor that is both simple and delicious. This easy-to-make dish is versatile enough to add other toppings such as lemon, seeds, or a sprinkle of nutritional yeast for extra flavor. Whether you’re hosting a brunch or enjoying a quiet morning, this toast is sure to be a hit!

Dairy-Free Apple Cinnamon Baked Oatmeal

This dairy-free apple cinnamon baked oatmeal is a warm, comforting dish that feels like a dessert but is healthy enough for brunch. Packed with hearty oats, sweet apples, and warming cinnamon, this dish is perfect for chilly Sunday mornings. The natural sweetness from the apples and maple syrup pairs beautifully with the richness of the oatmeal. It’s a great way to prepare a wholesome breakfast in advance and serve it hot straight from the oven.

Ingredients:

• 2 cups rolled oats
• 1 1/2 cups almond milk (or any dairy-free milk)
• 1 apple, peeled and diced
• 1/4 cup maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup chopped nuts (walnuts or pecans, optional)
• 1 tbsp coconut oil, melted

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a baking dish with a little coconut oil.
2. In a large bowl, combine the oats, almond milk, maple syrup, cinnamon, nutmeg, vanilla extract, baking powder, and salt. Stir well to combine.
3. Gently fold in the diced apple and optional chopped nuts.
4. Pour the mixture into the prepared baking dish, and spread it evenly.
5. Drizzle the melted coconut oil over the top.
6. Bake for 30-35 minutes, or until the oatmeal is set and slightly golden on top.
7. Let it cool for a few minutes before serving.

This apple cinnamon baked oatmeal is the ultimate dairy-free comfort food. The tender, baked oats combined with the sweetness of apples and the warmth of cinnamon create the perfect brunch dish for a cozy Sunday. It’s an ideal make-ahead meal that can be stored in the fridge for the week ahead, offering a convenient and nutritious breakfast or brunch option. With the added option of nuts for crunch, it’s a customizable recipe that everyone will enjoy!

Dairy-Free Smoothie Bowl with Granola and Berries

This dairy-free smoothie bowl is a refreshing, nutrient-packed breakfast that can be customized to suit your tastes. Blended with frozen fruits and dairy-free milk, it’s thick and creamy, resembling a smoothie but in bowl form. Topped with crunchy granola, fresh berries, and a drizzle of honey or nut butter, this smoothie bowl offers a balance of sweetness, protein, and healthy fats—perfect for a vibrant Sunday brunch.

Ingredients:

• 1 frozen banana
• 1/2 cup frozen mixed berries
• 1/2 cup spinach (optional, for added nutrients)
• 1/2 cup almond milk (or any dairy-free milk)
• 1 tbsp chia seeds
• Toppings: Granola, fresh berries, shredded coconut, honey (optional)

Instructions:

1. In a blender, combine the frozen banana, mixed berries, spinach (if using), almond milk, and chia seeds. Blend until smooth, adding more almond milk if necessary to reach a thick consistency.
2. Pour the smoothie mixture into a bowl.
3. Top with granola, fresh berries, shredded coconut, and a drizzle of honey or nut butter.
4. Serve immediately, and enjoy!

This dairy-free smoothie bowl is a fun and delicious way to enjoy a healthy, refreshing brunch. It’s packed with vitamins, fiber, and antioxidants from the fruits and greens, and the toppings add an extra layer of texture and flavor. You can customize the toppings based on your preferences, making it easy to mix things up each time. This smoothie bowl not only nourishes your body but also adds a splash of color to your Sunday brunch spread.

Dairy-Free Zucchini Noodles with Pesto

For a light and flavorful brunch, try these dairy-free zucchini noodles with pesto. The zucchini noodles (or “zoodles”) are a low-carb alternative to pasta and provide a fresh, crunchy texture. The dairy-free pesto, made with fresh basil, garlic, olive oil, and nutritional yeast, offers a creamy and savory topping without the need for cheese. This dish is quick, vibrant, and perfect for a healthy yet indulgent Sunday meal.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 1/4 cup olive oil
• 1/4 cup pine nuts or walnuts
• 2 cloves garlic
• 2 tbsp nutritional yeast
• Salt and pepper, to taste
• Cherry tomatoes, halved (optional, for garnish)

Instructions:

1. Use a spiralizer to turn the zucchinis into noodles. Set them aside.
2. In a food processor, combine the basil, olive oil, pine nuts (or walnuts), garlic, nutritional yeast, salt, and pepper. Process until smooth, adding a little more olive oil if necessary.
3. In a large pan, sauté the zucchini noodles over medium heat for 2-3 minutes until just tender but still firm.
4. Toss the zucchini noodles with the pesto sauce until well-coated.
5. Garnish with halved cherry tomatoes if desired, and serve immediately.

This dairy-free zucchini noodles with pesto is a refreshing and satisfying brunch option. The zoodles provide a light and crunchy base, while the dairy-free pesto offers a rich and creamy flavor without any cheese. It’s a perfect dish for anyone seeking a low-carb, vegan-friendly meal that doesn’t compromise on taste. Quick to prepare and packed with fresh ingredients, it’s an ideal choice for a Sunday brunch that feels both healthy and indulgent.

Dairy-Free Banana Pancakes with Maple Syrup

These fluffy dairy-free banana pancakes are a delightful way to start your Sunday morning. Made with ripe bananas and dairy-free milk, they are soft and light, with a subtle sweetness from the fruit. The pancakes are perfect for anyone avoiding dairy, but still craving a traditional, comforting brunch dish. Serve them with a generous drizzle of maple syrup, fresh fruit, or your favorite toppings for an indulgent yet wholesome breakfast.

Ingredients:

• 1 ripe banana, mashed
• 1 cup almond milk (or any dairy-free milk)
• 1 cup whole wheat flour
• 1 tbsp baking powder
• 1 tbsp maple syrup (optional)
• 1 tsp vanilla extract
• 1/4 tsp cinnamon (optional)
• Coconut oil or non-stick spray, for cooking

Instructions:

1. In a large bowl, mash the ripe banana with a fork until smooth.
2. Add the almond milk, maple syrup, and vanilla extract to the mashed banana. Stir to combine.
3. In another bowl, whisk together the flour, baking powder, and cinnamon (if using).
4. Add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can make the pancakes dense.
5. Heat a skillet over medium heat and lightly grease with coconut oil or non-stick spray.
6. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side or until golden brown.
7. Serve the pancakes warm with maple syrup, fresh berries, or your favorite toppings.

These dairy-free banana pancakes are a perfect choice for a relaxed Sunday brunch. The banana adds natural sweetness, while the pancakes remain light and fluffy. The simplicity of the recipe makes it easy to whip up on any weekend morning, and you can customize them with your favorite toppings. Whether you enjoy them with syrup, fruit, or a dollop of dairy-free yogurt, these pancakes are sure to be a crowd-pleaser.

Dairy-Free Quinoa Salad with Lemon-Tahini Dressing

This dairy-free quinoa salad is a light and refreshing dish that is perfect for a Sunday brunch. The nutty quinoa is paired with crunchy vegetables like cucumbers, bell peppers, and cherry tomatoes, and tossed in a creamy lemon-tahini dressing. Packed with protein, fiber, and healthy fats, this salad is a filling yet refreshing option for those seeking a lighter, plant-based meal.

Ingredients:

• 1 cup quinoa, cooked and cooled
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped

For the dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 clove garlic, minced
• Salt and pepper, to taste
• Water, as needed to thin the dressing

Instructions:

1. In a large bowl, combine the cooked quinoa, cucumber, bell pepper, cherry tomatoes, red onion, and parsley.
2. In a separate bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, salt, and pepper. Add a little water to reach your desired dressing consistency.
3. Pour the dressing over the quinoa mixture and toss until everything is well coated.
4. Serve the salad chilled or at room temperature.

This dairy-free quinoa salad is a light, flavorful option that works wonderfully for a Sunday brunch. The lemon-tahini dressing adds a creamy richness without any dairy, and the fresh vegetables give the salad a satisfying crunch. It’s not only a great addition to your brunch spread, but it can also be served as a side dish or a light main course. Packed with nutrients, this quinoa salad is an easy and healthy dish that will keep you feeling full and energized.

Dairy-Free Sweet Potato Hash with Avocado

This dairy-free sweet potato hash is a savory and satisfying dish that makes a great addition to your Sunday brunch. The sweet potatoes are roasted until crispy, then combined with bell peppers, onions, and spinach for added flavor and nutrients. Topped with creamy avocado, this dish offers a perfect balance of savory and creamy flavors, making it a wholesome, hearty brunch that’s completely dairy-free.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 bell pepper, diced
• 1/2 onion, diced
• 2 cups fresh spinach
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 avocado, sliced
• Fresh cilantro, for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Spread the diced sweet potatoes on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, flipping halfway through, until the sweet potatoes are crispy and golden.
3. While the sweet potatoes are roasting, heat a pan over medium heat and sauté the bell pepper and onion until softened, about 5-7 minutes.
4. Add the spinach to the pan and cook for an additional 2 minutes, until wilted.
5. Once the sweet potatoes are done, transfer them to the pan with the vegetables and toss everything together.
6. Serve the hash topped with sliced avocado and fresh cilantro, if desired.

This dairy-free sweet potato hash is a vibrant and flavorful brunch option. The roasted sweet potatoes add natural sweetness and texture, while the sautéed vegetables and creamy avocado make it feel hearty and satisfying. It’s a versatile dish that can be customized with your favorite veggies and topped with a sprinkle of nutritional yeast or your preferred sauce for extra flavor. Ideal for a balanced, filling brunch, this dish is sure to leave you feeling satisfied and nourished.

Dairy-Free Avocado Toast with Cherry Tomatoes

Avocado toast is a classic brunch dish that’s both delicious and easy to prepare. This dairy-free version is topped with creamy mashed avocado, juicy cherry tomatoes, and a drizzle of olive oil for extra richness. The combination of the creamy avocado with the burst of fresh tomatoes creates a satisfying bite, while the toasted bread adds a perfect crunch. It’s a light, nutritious, and flavorful brunch option that’s perfect for any Sunday morning.

Ingredients:

• 2 slices whole-grain bread (or your preferred bread)
• 1 ripe avocado, mashed
• 1 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper, to taste
• Red pepper flakes (optional)
• Fresh basil or parsley, for garnish

Instructions:

1. Toast the slices of bread to your desired level of crispness.
2. While the bread is toasting, mash the avocado in a bowl with a fork until smooth. Add salt and pepper to taste.
3. Once the toast is ready, spread the mashed avocado evenly over each slice.
4. Top with halved cherry tomatoes, drizzle with olive oil, and sprinkle with red pepper flakes (if using).
5. Garnish with fresh basil or parsley for a burst of color and flavor.
6. Serve immediately.

This dairy-free avocado toast with cherry tomatoes is the epitome of simple, healthy brunch goodness. The creamy avocado combined with the juicy tomatoes creates a refreshing balance of flavors, while the toast provides a satisfying crunch. You can easily customize this dish with additional toppings like hemp seeds, microgreens, or a sprinkle of nutritional yeast. It’s a versatile, nutritious, and tasty option for anyone looking for a light yet filling brunch.

Dairy-Free Chia Pudding with Mango and Coconut

Chia pudding is a fantastic dairy-free dessert or brunch option that is easy to prepare and full of nutrients. This version is topped with sweet, tropical mango and a sprinkle of shredded coconut, creating a fresh and satisfying treat. Chia seeds absorb liquid overnight, creating a thick, creamy pudding that’s perfect for a quick, on-the-go breakfast or a leisurely Sunday brunch. This dish is also rich in omega-3s and fiber, making it both delicious and nourishing.

Ingredients:

• 1/2 cup chia seeds
• 2 cups almond milk (or any dairy-free milk)
• 1 tbsp maple syrup (optional)
• 1/2 tsp vanilla extract
• 1 ripe mango, peeled and diced
• 2 tbsp shredded coconut, toasted or raw

Instructions:

1. In a bowl or jar, mix the chia seeds, almond milk, maple syrup, and vanilla extract.
2. Stir well to combine and make sure the chia seeds are evenly distributed in the liquid.
3. Cover and refrigerate the mixture overnight (or at least 4 hours) to allow the chia seeds to absorb the liquid and thicken.
4. Once the chia pudding has set, stir it to ensure it’s smooth.
5. Top with diced mango and shredded coconut before serving.

This dairy-free chia pudding with mango and coconut is a tropical twist on a healthy, make-ahead brunch option. The chia pudding itself is creamy and rich, while the fresh mango adds a natural sweetness and the coconut provides texture and flavor. It’s a dish that can be easily prepared in advance, making it perfect for busy mornings or a relaxed brunch with minimal effort. The combination of fiber, healthy fats, and antioxidants makes it both a nutritious and satisfying choice.

Dairy-Free Tofu Scramble with Vegetables

Tofu scramble is a protein-packed, dairy-free alternative to scrambled eggs that’s just as flavorful and satisfying. This version is packed with colorful vegetables, including bell peppers, onions, and spinach, creating a vibrant, wholesome dish. The tofu is sautéed with turmeric and nutritional yeast, giving it a savory flavor and golden color, making it a perfect savory brunch option. It’s filling, customizable, and an ideal way to enjoy a plant-based breakfast.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 tbsp olive oil
• 1/4 cup red bell pepper, diced
• 1/4 cup onion, diced
• 2 cups fresh spinach
• 1/4 tsp turmeric
• 1 tbsp nutritional yeast
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the bell pepper and onion to the pan and sauté for 3-4 minutes until softened.
3. Add the crumbled tofu to the skillet, followed by turmeric, nutritional yeast, salt, and pepper. Stir well to combine.
4. Continue to cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly golden.
5. Add the spinach and cook for an additional 2 minutes until wilted.
6. Serve the tofu scramble garnished with fresh cilantro if desired.

This dairy-free tofu scramble with vegetables is a hearty, satisfying brunch dish that can be customized with any vegetables you have on hand. The tofu provides a high-protein base that’s enhanced by the savory flavors of turmeric and nutritional yeast. It’s a delicious, plant-based alternative to scrambled eggs and is perfect for a filling, healthy breakfast. Whether served with toast, avocado, or roasted potatoes, this tofu scramble is a versatile dish that will please both vegans and non-vegans alike.

Note: More recipes are coming soon!