Ingredients
Dry
- 4 qty Vegan sausages
- 280 g Firm tofu (Drained and lightly pressed)
- 150 g Portobello or button mushrooms (Sliced)
- 2 qty Vine tomatoes (Halved)
- 4 qty Frozen hash browns
- 2 slices Sourdough bread
- 1 Tbsp Nutritional yeast
- 0.5 tsp Ground turmeric
- 0.5 tsp Kala Namak (Black salt) (Provides an authentic 'eggy' flavor)
- 0.25 tsp Black pepper
Wet
- 2 Tbsp Olive oil
- 400 g Vegan baked beans (Standard tin)
- 2 Tbsp Unsweetened plant milk (Soy or oat preferred)
Method
- 1. Preheat your oven to 200°C (400°F). Place the vegan sausages and hash browns on a baking tray and bake for 20-25 minutes until golden and cooked through.
- 2. In a small saucepan, gently heat the vegan baked beans over low heat, stirring occasionally until warm. Keep covered and set aside.
- 3. Heat half of the olive oil in a large frying pan over medium heat. Add the sliced mushrooms and halved vine tomatoes. Fry until the mushrooms are tender and the tomatoes are blistered, about 5-7 minutes. Remove from the pan and keep warm.
- 4. In the same pan, add the remaining olive oil. Crumble the firm tofu into the pan and cook for 3-4 minutes. Stir in the nutritional yeast, turmeric, Kala Namak, black pepper, and plant milk. Cook for another 2 minutes until it resembles scrambled eggs.
- 5. Toast the sourdough bread slices and lightly spread with a vegan butter alternative if desired.
- 6. Assemble the breakfast on two large plates, dividing the sausages, hash browns, baked beans, mushrooms, tomatoes, tofu scramble, and toast evenly. Serve immediately with a hot cup of tea.
Chef's notes
Kala Namak (black salt) is crucial for giving the tofu scramble an authentic 'eggy' flavor. You can also add vegan bacon strips to the frying pan in Step 3 for an even fuller breakfast.