Full English Breakfast


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Preheat the grill to medium-high.


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.


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.


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.


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.


Once the tofu has been weighed down for 20 minutes, drain any liquid, pat the tofu dry with kitchen paper and cut into cubes.


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.


Season to taste and serve everything together with toasted rye bread and mashed avocado, if you like.


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