Vegan Full English Breakfast with Tofu Scramble

Ingredients

• 500 g Firm Tofu
• 8 sausages Plant-Based Sausages
• 2 cans Canned Baked Beans
• 2 tomatoes Large Tomatoes
• 4 mushrooms Portobello Mushrooms
• 8 slices Bread
• 2 tablespoons Nutritional Yeast
• 1/2 teaspoon Turmeric
• 1/4 teaspoon Black Salt (Kala Namak)
• 2 tablespoons Olive Oil
• to taste Salt and Pepper

Instructions

1. 1Preheat your oven to 375°F (190°C). Place the 8 Plant-Based Sausages on a baking sheet and bake for 15-20 minutes, or until they are golden brown and heated through.
2. 2While the sausages bake, crumble the 500 g Firm Tofu into a large bowl. Add the 2 tablespoons Nutritional Yeast, 1/2 teaspoon Turmeric, 1/4 teaspoon Black Salt (Kala Namak), and Salt and Pepper to taste, then mix everything well with a fork until the tofu is evenly coated.
3. 3Heat the 2 tablespoons Olive Oil in a 10-12 inch skillet over medium heat until it shimmers. Add the prepared tofu scramble to the skillet and cook for 10-12 minutes, stirring occasionally, until it is heated through and some pieces are slightly browned and firm.
4. 4While the tofu cooks, slice the 2 Large Tomatoes in half and the 4 Portobello Mushrooms into 1/2-inch thick slices. Heat a separate large skillet or grill pan over medium-high heat, then place the sliced tomatoes and mushrooms on the hot surface and cook for 5-7 minutes per side, or until they are tender and show grill marks or are lightly browned.
5. 5Pour the contents of the 2 cans Canned Baked Beans into a small saucepan and warm over medium-low heat for 5-7 minutes, stirring occasionally, until hot and bubbling gently. Toast the 8 slices Bread in a toaster or under a broiler until golden brown and crisp.
6. 6Divide the cooked tofu scramble, baked 8 Plant-Based Sausages, warmed 2 cans Canned Baked Beans, grilled 2 Large Tomatoes, grilled 4 Portobello Mushrooms, and 8 slices Bread among four plates for serving.

Substitutions

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