I can think of no finer example of British cuisine than the traditional British breakfast. It’s not something that I’d want to start every day with, but on a Sunday morning, once in a while we’ll treat ourselves to the works. There’s no reason that vegans have to miss out on the delights of a full British, and here’s our take on it if the thought has your mouth watering too!
I know I’m like a broken record with tofu, but it’s so important that you press and marinade the tofu at least a day before cooking. If you don’t, the tofu will be damp and flavourless – it absorbs flavour like a dream the longer you marinade it, so it really is worth it.
This serves two.
Ingredients
200g (half a can) of cannellini beans
10 new potatoes, boiled and sliced thinly
1 ripe avocado
100g kale
1 block firm tofu
2 tbsp sesame oil
1 tbsp soy sauce
1 tbsp turmeric
1 tsp kala namak salt
1 tbsp rapeseed oil plus 1/2 tsp for the kale plus 1/2 tsp for the beans
8 cherry or plum tomatoes, halved
1 tbsp thyme
1 tsp smoked paprika
1/4 tsp chilli flakes
2 x quarter limes, to season.
Method
At least one day in advance, press the tofu using a tofu press or by wrapping it in a clean tea towel and placing it in a sieve over a large bowl, with heavy books on top.
After pressing the tofu (give it at least an hour), place it in a clean bowl and using a fork or potato masher, mash it up with the sesame oil, soy sauce and turmeric. Cover the bowl and place in the fridge.
When you’re ready to make breakfast, preheat the oven to 180 C then heat up a wok with the tbsp rapeseed oil.
Add the kale to a baking tray and season with salt and pepper and a drizzle of rapeseed oil. Bake for 10 minutes until crispy. If you have an air fryer, you can make crispy kale by placing it in the air fryer for two minutes, then tossing it in oil, salt and pepper.
Add the tofu mixture, sliced potatoes, tomatoes, and thyme to the wok and sauté for ten minutes, stirring frequently.
In a separate pot, add the drained cannellini beans plus a tsp rapeseed oil, the paprika, and the chilli flakes. Stir to warm through and to allow the beans to absorb the spices.
Halve the avocado and cut into thin slices, seasoning with a little pepper.
Serve the avocado with the tofu scramble, potatoes, tomatoes, kale and beans.
If you want to follow up breakfast with something a bit healthier, try this for lunch!