Big Vegan Breakfast
Perfect for lazy Sundays or for brunch any day of the week. A vegan twist on the great British fry-up.
Preparation Time: 30 MinutesIngredients
TOAST
- 2 slices of bread, toasted and buttered with a vegan spread
SCRAMBLED TOFU
- 350g of extra firm tofu, drained
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp of curry powder
- 1 tbsp soy sauce
- 1/2 tsp turmeric
- Salt and Pepper
SAUTÉED TOMATOES
- 2 tomatoes, sliced
- Few basil leaves
- 1 clove garlic, minced
ONIONS
- 1 onion, thinly sliced
- Spray oil
MUSHROOMS AND ASPARAGUS
- Bunch of asparagus
- Handful of mushrooms, washed and halved
EXTRAS
- 1 avocado
- Baby spinach
- Extra basil leaves to garnish
- Spray oil
- Salt and Pepper for extra seasoning
Preparation
Spray oil a frying pan and cook onions on high heat, allowing to caramelise and brown. Keep tossing if they are sticking to the bottom.
In the meantime, place the block of tofu and all of the other scramble ingredients besides the oil into a large bowl. Use a fork or your hands and crush the tofu into smaller bits while coating it with the spices. Put the oil and the tofu in a pan on medium heat. Using a spatula, keep tossing it around and breaking it up into smaller bits.
While the onion and tofu are cooking, put the sliced tomatoes in a pan. Add the minced garlic, a few basil leaves and extra oil if needed. Flip them over after each side has browned.
Add the mushrooms and asparagus to the same pan or another pan. Cook mushrooms until they have shrunk. Cook the asparagus until browned – keep flipping to brown each side.
Toast bread and butter it with vegan spread.
Cut the avocado as desired.
Take tofu, onions, asparagus and mushrooms off heat when done and distribute onto plates.
Take tomatoes off heat and serve on a bed of fresh baby spinach. Put toast and sliced avocado onto the plates.
Season with extra salt and pepper and garnish with a few basil leaves.
Enjoy! This is SUCH a filling and yummy meal.
This recipes comes from Veggieful at www.veggieful.com
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