Vegan big breakfast recipe – tofu scramble, baked beans, potato rosti and balsamic mushrooms

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I don’t know about you but I love breakfast any time of the day, especially if it’s a big breakfast packed with many tasty treats. This vegan big breakfast recipe will not disappoint! If you like your brekkie then read on…

Vegan big breakfast recipe – tofu scramble, baked beans, potato rosti and balsamic mushrooms
 
Author: 
Recipe type: Breakfast
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 

Tasty vegan big breakfast, serves 2.
Ingredients
Baked beans
  • 1 can cannellini (navy) beans
  • 1 can diced tomatoes
  • 2 tbsp agave syrup
  • 1 tbsp tomato paste
  • salt
Potato rosti
  • 2 potatoes
  • 1 onion
  • 1 tbsp olive oil
  • ½ tsp rosemary
  • salt
  • pepper
Tofu scramble
  • 250g silken tofu – medium works great as well
  • 2 tbsp nutritional yeast
  • 1 tbsp olive oil
  • salt
  • pepper
Balsamic mushrooms
  • 500g button mushrooms
  • 3 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • ½ tsp oregano
  • salt
  • pepper
Extras
  • 1 avocado
Instructions
  1. Preheat oven to 180 degrees celcius.
Potato rosti
  1. Wash potatoes, peel the onion and grate them both into a large bowl.
  2. Add oil and seasoning, thens hape into patties and place in an oiled pan.
  3. Bake for 15 minutes and check if they are done. If they are not ready yet bake until golden.
Tofu scramble
  1. Add oil to a pan and put on the heat, then add tofu.
  2. Break up the tofu with a fork to get scramble-egg consistency.
  3. Cook off the water in the tofu, this could take 5-10 minutes.
  4. Once the tofu is ready season it and serve, then sprinkle with nutritional yeast.
Baked beans
  1. Add all ingredients to a pot and heat.
Balsamic mushrooms
  1. Peel and slice mushrooms.
  2. Add oil to a pot and place on the heat.
  3. Add mushrooms
  4. Cook the mushrooms off for 3-4 minutes then add balsamic vinegar, oregano, salt and pepper.
  5. Cook until all liquid evaporates.
Serve
  1. Add everything to a plate and add half an avocado and toast if desired.

 


Vegan tofu scramble recipe


Vegan tofu scramble recipe

 


Vegan tofu scramble recipe


About The Author

I'm Vanja and I'm a vegan living in Sydney. I was brought up vegetarian from the age of 8. I have been vegan from January 2013 and it was the kindest decision I have ever made. I'm the website and graphic designer here at The Power Plant, as well as a contributing author. I take my own food photos and I love creating new recipes. In real life I'm a marketing consultant at Stace & Co.

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