Full English Breakfast

Method

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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.

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