Vegan Traditional English Breakfast
Start your day with a hearty and wholesome twist on the classic UK breakfast – our Vegan Traditional English Breakfast! This plant-based version is brimming with flavorful components like smoky tofu scramble, savory vegan sausages, perfectly seasoned baked beans, and sautéed spinach. Complemented by tender mushrooms, blistered cherry tomatoes, and crisp sourdough toast slathered with rich vegan butter, this vibrant morning meal is both satisfying and nutritious. With easy prep and a balance of protein-packed tofu, veggies, and whole grains, it's perfect for anyone craving a delicious vegan breakfast feast. Ready in just 40 minutes, it’s ideal for brunch gatherings or transforming any morning into a celebration.
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Recipe Information
Ingredients
- 200 grams Extra-firm tofu
- 0.5 teaspoon Turmeric powder
- 1 tablespoon Nutritional yeast
- 2 tablespoons Unsweetened plant-based milk
- 0.25 teaspoon Kala namak (black salt)
- 2 tablespoons Olive oil
- 4 pieces Vegan sausages
- 1 cup Canned baked beans
- 0.5 teaspoon Paprika (smoked or sweet)
- 200 grams White button mushrooms
- 150 grams Cherry tomatoes
- 4 slices Sourdough bread
- 2 tablespoons Vegan butter
- 100 grams Spinach
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by preparing the tofu scramble. Crumble the tofu with your hands into a bowl to resemble scrambled eggs.
In a small bowl, combine turmeric powder, nutritional yeast, plant-based milk, and kala namak. Stir until the mixture forms a smooth sauce.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the crumbled tofu and cook for 2 minutes. Pour the seasoning sauce over the tofu, stir well, and cook for another 4-5 minutes, stirring occasionally. Remove from heat and set aside.
In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the vegan sausages and cook according to the package instructions, flipping occasionally to brown all sides. Set aside once cooked.
While the sausages cook, warm the baked beans in a small saucepan over low heat. Add the smoked paprika, stir, and let it simmer for a couple of minutes. Keep warm on low heat.
Clean the mushrooms and slice them into thick pieces. In the same skillet used for the sausages, add the mushrooms and cook for 3-4 minutes until browned and tender. Season with a pinch of salt and pepper. Set aside.
Halve the cherry tomatoes. Using the same skillet, place the tomatoes cut side down. Cook for 2-3 minutes until softened and lightly blistered. Remove and set aside.
Wash the spinach and sauté it quickly in the skillet (no additional oil needed if the pan is well-greased) for about 1-2 minutes until wilted. Season with salt and pepper.
Toast the sourdough bread slices and spread vegan butter on each slice while still warm.
Assemble the breakfast on two plates: divide the tofu scramble, baked beans, vegan sausages, mushrooms, tomatoes, spinach, and toast equally. Serve immediately.
Nutrition Facts
Calories |
2073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5037 mg | 219% | |
| Total Carbohydrate | 186.2 g | 68% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 38.5 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1109 mg | 85% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 3406 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
