Ingredients
Dry
- 2 Tbsp Nutritional yeast
- 0.5 tsp Turmeric powder
- 0.5 tsp Kala namak (black salt) (gives an 'eggy' flavor)
- 1 tsp Smoked paprika
- 0.5 tsp Sea salt
- 0.25 tsp Black pepper
Other
- 4 qty Roma tomatoes (halved lengthwise)
- 8 oz Tempeh (sliced into thin strips)
- 4 qty Vegan sausages
- 8 oz Button mushrooms (halved or thickly sliced)
- 4 slices Sourdough bread
Wet
- 14 oz Firm tofu (drained and lightly pressed)
- 15 oz Baked beans in tomato sauce (canned)
- 2 Tbsp Olive oil
- 2 Tbsp Soy sauce
- 1 Tbsp Maple syrup
- 1 tsp Liquid smoke
Method
- 1. Preheat your oven to 250°F (120°C). Place the halved Roma tomatoes cut-side up on a parchment-lined baking sheet. Drizzle with a little olive oil and sprinkle with a pinch of sea salt. Bake for 2 hours until they are deeply roasted and partially dried.
- 2. In a shallow dish, whisk together the soy sauce, maple syrup, liquid smoke, and smoked paprika. Add the tempeh slices and let them marinate for at least 15 minutes.
- 3. Heat a large skillet over medium heat. Add a splash of olive oil and cook the vegan sausages and marinated tempeh slices until browned and crispy on both sides. Remove from the pan and cover to keep warm.
- 4. In the same skillet, add the button mushrooms. Dry-fry them (or add a tiny splash of water if sticking) until they release their moisture and become golden brown. Remove and set aside with the sausages.
- 5. Crumble the firm tofu into the skillet. Stir in the nutritional yeast, turmeric, kala namak, and black pepper. Cook for 5-7 minutes, stirring frequently, until heated through and resembling scrambled eggs.
- 6. While the tofu finishes cooking, gently heat the baked beans in a small saucepan over medium-low heat until simmering.
- 7. Toast the sourdough bread slices to your desired crispness.
- 8. Assemble the plates by arranging the oven-dried tomatoes, crispy tempeh bacon, vegan sausages, mushrooms, tofu scramble, baked beans, and toast. Serve immediately.
Chef's notes
The oven-dried tomatoes can be made a day in advance and stored in the fridge to save time in the morning. Simply reheat them briefly in the pan before serving.