Full English Breakfast

Join the Plant Based Newsletter

We will keep you updated with the latest Plant Based news and interesting items

Moving on to a plant based diet, but don’t want to miss out on your favourite meals? Try this recipe for a Full English Breakfast, complete with scrambled tofu!

Serves: 2


Ingredientsplant based full english breakfast beans avocado mushrooms scrambles tofu

For the grilled tomatoes:

  • 250g (1¼ cups) ripe vine cherry tomatoes
  • A splash of balsamic vinegar


For the baked beans:

  • • 1 x 400g tin (2 cups) cannellini beans, drained
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 1 x 400g tin (2 cups) passata or sieved tomatoes
  • 1 tsp maple syrup
  • 1 tsp blackstrap molasses
  • 1 garlic clove, peeled and crushed
  • Pink Himalayan salt or sea salt and freshly ground black pepper


For the garlic mushrooms:

  • 1 tbsp coconut oil
  • 10 button mushrooms, halved
  • 2 garlic cloves, peeled and crushed


For the tofu scramble:

  • ½ 400g (7 oz) pack firm tofu
  • 1 tsp coconut oil
  • ½ tsp turmeric
  • ½ tsp ground cumin
  • 2 tbsp lemon juice
  • 1 tsp nutritional yeast


To serve:

  • Toasted rye bread, to serve
  • Mashed avocado (optional), to serve



  1. Preheat the grill to medium-high.
  2. Put the tofu on a chopping board, place another chopping board on top and place a heavy pan or plate on top to press the tofu down to remove excess water. Leave it while you make the beans and mushrooms.
  3. Meanwhile, start by making the beans. Simply add all the ingredients to a small saucepan with a pinch of salt and black pepper. Set over a medium-high heat and bring to the boil. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally.
  4. Meanwhile, to make the mushrooms, heat the coconut oil in a small frying pan over a medium heat and fry the mushrooms for 5 minutes until lightly browned and cooked through, stirring
    occasionally and adding the garlic about a minute before the end.
  5. Place the tomatoes (still on their vine) on a baking tray, sprinkle with sea salt and a little balsamic vinegar and grill for 5-10 minutes, until they start to brown.
  6. Once the tofu has been weighed down for 20 minutes, drain any liquid, pat the tofu dry with kitchen paper and cut into cubes.
  7. To make the scramble, heat the coconut oil in a frying pan over a medium heat. Use your hands to crumble in the tofu, then add the remaining ingredients and cook for about 5 minutes, stirring occasionally.
  8. Season to taste and serve everything together with toasted rye bread and mashed avocado, if you like.


Recipes extracted from Eat Smart: What To Eat in a Day. Every Day by Niomi Smart (HarperCollins, £20)


Posted in ,

Leave a Comment