Vegan English Breakfast with Tofu and Beans
Ingredients
- 2 tsp olive oil
- Veggie sausages
- A handful of cherry tomatoes
- Approx. 3 handfuls of kale
- 1 can of white beans
- Tomato sauce
- Half onion, finely chopped
- 1 clove of garlic, pressed
- 1-2 tsp agave syrup (optional)
- Salt and pepper
- 1 can of chickpeas
- Chickpea spices: salt (1 tsp), pepper (1 tsp), paprika powder (1 tsp), agave syrup (1 tsp), garlic powder (1 tsp)
Tofu scrambled eggs
- 1 block of tofu
- 1 tsp garlic powder
- 1/2 tsp turmeric powder
- 1/2 tsp black pepper
- 2 tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/2 tsp kala namak salt
- 2 tbsp oat milk
Preparation
Preheat the oven to 180°C with circulating air.
Drain the chickpeas and put them in a large bowl. Mix with oil and spices and let them soak briefly.
Place chickpeas and cherry tomatoes on a baking tray. Season tomatoes with salt, pepper and a little olive oil. Place in the oven for 15 minutes and bake.
Meanwhile, put the kale in a small saucepan with lightly salted, boiling water. Cook for 2 to 3 minutes. Drain the water and cover the kale with a lid to keep it warm.
In a separate pan, prepare the white beans in tomato sauce. For that, heat some oil and let the onion and garlic sauté briefly. Add beans and pour in tomato sauce. Season with agave syrup, salt and pepper.
Crumble tofu in your hands. Then heat some oil in a pan and add the tofu. Stir well over medium heat and add all the spices. Let it soak briefly and pour in a little oat milk. Then wait a little until the liquid is absorbed. As soon as the tofu is slightly crispy on the outside, remove from heat.
Fry veggie sausages in a little oil until crispy and serve with the remaining side dishes.
