By Laura Davis|
March 3, 2022|
5 min read
A plant-based adaptation of the traditional English cooked breakfast using silken tofu to recreate the scrambled eggs and features homemade beans ensuring the dish is still high in protein.
Oven, Chopping Board, Knife, Baking Tray, Weighing Scales, Measuring Spoons, Frying Pan, Toaster.
250g Cherry tomatoes on the vine
200g Chestnut mushrooms, sliced
4 Garlic cloves, minced
1 tsp Balsamic vinegar
¾ Ripe avocado, cut in half
150g Baby spinach
300g Silken tofu, drained
2 Shallots, diced
¼ tsp Turmeric
1 Tin of butter beans, drained
400g Chopped tomatoes
1 tbsp Tomato puree
1 Red onion, thinly sliced
1 tsp Smoked paprika
3 Slices of white sourdough
Salt and pepper to season
1) Homemade Beans
In a non – stick pan, heat a tsp of olive oil over a medium – low heat.
Add the sliced red onion, paprika, salt and pepper. Stir to combine and then cover, allowing the onions to sweat for about 5 minutes. You don’t want to rush this process as this is where most of the flavour comes from. The onions need to have softened and begun to caramelise, but not sticky.
Add the chopped tomatoes, tomato puree and butter beans. Bring to the boil and then simmer for 10 minutes with the lid off, stirring occasionally.
2) Roasted Cherry Tomatoes
Place the cherry tomatoes on the vine onto a small baking tray. Brush with olive oil, salt and pepper. Grill for 5 – 10 minutes or until the skins start to blister. Set aside.
3) Sautéed Mushrooms
Heat a frying pan with a tbsp olive oil on a medium – high heat. Add the sliced mushrooms & 2 minced garlic cloves, coat in the oil and allow to cook undisturbed for 3 – 4 minutes. Toss and then cook for another 1 – 2 minutes. To finish, add the balsamic vinegar and season with salt & pepper to taste. Set aside.
4) Wilted Spinach
Using the same pan as you cooked the mushrooms in, add the spinach to the pan on a low heat. Move the spinach around the pan using tongs until lightly wilted, season with salt and pepper and set aside.
5) Scrambled Tofu
Re – using the pan you just used for your spinach, heat 1 tbsp of olive oil on a medium heat. Add the shallots and remaining garlic. Cook until the shallots are translucent and the garlic fragrant (but not brown). Add the silken tofu, turmeric, salt and pepper and break down with the back of a spoon. Stir to combine and then set aside.
Assemble the vegan breakfast by adding all the above elements as well as a slice of toasted sourdough, and a quarter of a ripe avocado to each plate.