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Try this vegan protein bowl for a filling, savoury breakfast. This recipe uses carrots, courgettes, and walnuts, giving you a nutritious, feel-good start to your day! Consider making larger batches and storing in the fridge for up to a week for when you’re on the go.

Want to add more fibre to this wholesome dish? Pair with a glass of plant milk mixed with a sachet of Acazen acacia gum powder, Alpinia’s 100% plant-based fibre supplement. 

Vegan protein bowl


Number of servings: 1

Serving size: 400 g


  • 100 g Carrots
  • 150 g Courgette (zucchini)
  • 100 g Tofu
  • 30 g Walnuts
  • 15 ml (1 tbsp) Olive oil
  • 4 g Pepper
  • 2 g Salt
  • 4 g Thyme


  1. Wash the carrots and courgettes. Peel the carrots and cut them and the courgette into thick elongated slices.
  2. Cut the tofu into cubes.
  3. Put the carrots in a pan and sauté with some water over medium-low heat for 5 minutes
  4. Add the courgettes; then add the walnuts and some oil and stir-fry for 7 minutes.
  5. Add the tofu and spices and fry for 5 more minutes.
  6. Serve!

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