The writers of this cookbook keep trying to change the game and they’ve done it with this recipe. This is breakfast spaghetti. Yes you read that right – spaghetti for breakfast.
I think the thought process behind this recipe was that it would be pasta combined with some of the classic things that you would eat for breakfast – eggs, spinach (or zucchini), tomato, onion, cheese. But of course since this is a vegan cookbook, instead of eggs this recipe uses crumbed tofu. And in place of cheese, there is nutritional yeast. This recipe reminded me of the tofu scramble that I recently made (link here).
So you have all those ingredients and everything gets seasoned with quite a few things – smoked paprika, garlic, soy sauce, oregano, lemon juice and all purpose seasoning (which is a mix of many more spices). There is also a pretty heavy amount of nutritional yeast in this recipe, more than I think I’ve used any other occasion.
I was a little skeptical on how these flavours would all work together and I think I was rightfully so. I understand they wanted the pasta to have some cheesy flavour but I think the amount of nutritional yeast was a little overpowering with everything else. I also think the smoked paprika was a little too strong in this dish. So I think with less of those ingredients I would have enjoyed this pasta a lot more. All the other flavours were quite nice though, especially the nice amount of garlic.
Overall, this was not a bad dish! I liked the veggies and tofu – this would be great for a dinner too because it is very well-balanced and good amount of protein. But if I were to make it again, I would definitely reduce the smoked paprika and nutritional yeast.
Have you ever tried pasta for breakfast? Maybe you should!
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