Vegan Turkish Breakfast

While I’ve never been to Turkey, I’ve always enjoyed a Turkish-style breakfast.  Even before I was vegan or knew what a Turkish breakfast might be like I was enjoying a hard-boiled egg, toast, cold veggies and olives or capers in the morning.

Since transitioning to a vegan diet, I have made a few substitutions that are just as delicious and satisfying, and have found this to be a great breakfast to order while travelling to not-so-vegan-friendly destinations also.  It’s also great for summer when you don’t want anything heating up your kitchen.  I could eat like this for breakfast, lunch and dinner!

My version of a Turkish breakfast includes:

2 slices of sourdough toast with vegan butter such as Earth Balance

1 avocado, sliced

4-6 inches of cucumber, sliced

Half a block of firm tofu, cut into cubes

1 tablespoon capers or black olives

1 sliced tomato (I don’t like raw tomatoes, so I omitted this, but I think most would like)

Extra virgin olive oil

Sea salt and fresh cracked pepper

That’s it!  Arrange above ingredients on a plate and drizzle with olive oil and season with salt and pepper.  Sometimes the most simple dishes can feel the most decadent and refined.

Afiyet Olsun! (Bon Appetit)

~The Vegan Project

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