Vegan English Breakfast with Tofu Scrambled Eggs
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, pepper, paprika powder, agave syrup, garlic powder (1 tsp each)
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 (for the egg flavor)
- 2 tbsp oat milk
Preparation
Preheat the oven to 180°C (circulating air).
Drain the chickpeas and place them in a large bowl. Mix with oil and spices. Allow to soak briefly.
Place chickpeas and cherry tomatoes on a baking tray. Season tomatoes with salt, pepper, and a little olive oil. Bake in the oven for 15 minutes.
Cook kale in lightly salted, boiling water for 2 to 3 minutes. Drain and cover to keep warm.
In a separate pan, sauté onion and garlic in oil. Add white beans and tomato sauce. Season with agave syrup, salt, and pepper.
Prepare TOFU scrambled eggs: Crumble tofu and heat oil in a pan. Add tofu and spices (garlic powder, black pepper, turmeric, paprika, sea salt, nutritional yeast). Add oat milk and let it absorb. When tofu is slightly crispy, remove from heat.
Fry veggie sausages in oil until crispy and serve with the remaining side dishes.
