Big Vegan Breakfast Recipe

This is my favourite thing to make for breakfast. It is really easy and SO filling! Jerome loves me to make it for him after we do a really strenuous exercise morning or when he is just really hungry. I always wake up in the morning so hungry and it is so satisfying to have a big meal first up! 

 serves 2


 Toast:

  2 Slices of bread, toasted and buttered with a vegan spread

Scrambled Tofu:

  350g of extra FIRM tofu, drained

  1 tablespoon olive oil

  1 teaspoon garlic powder

  1 teaspoon onion powder

  1 teaspoon of curry powder (I use Keens)

  1 tablespoon soy sauce

  1/2 teaspoon turmeric

  Salt and Pepper

Sautéed Tomatoes:

  2 tomatoes, sliced 

  Few basil leaves

  1 clove garlic, minced

Onions:

  1 onion, thinly sliced

  Spray oil

Mushrooms and Asparagus:
  Bunch of asparagus
  Handful of mushrooms, washed and halved

Extras:
  1 avocado
  Baby spinach
  Extra basil leaves to garnish

  Spray oil  Salt and Pepper for extra seasoning

1. Spray oil a fry pan and cook onions on high heat and allow to caramelise and brown. Keep tossing if it is sticking to the bottom.
2. In the meantime, in a large bowl, place the block of tofu and all of the other scramble ingredients besides the oil. Use a fork or your hands and crush the tofu into smaller bits while coating it with the spices. Put the oil and the tofu in a pan on medium heat. Using a spatula, keep tossing it around and breaking it up into smaller bits.
3. While the onion and tofu are cooking, put the sliced tomatoes in a pan. Add the minced garlic, a few basil leaves and extra oil if needed. Flip them over after each side has browned. 
4. Add the mushrooms and asparagus to the same pan or another pan. Cook mushrooms until they have shrunk. Cook the asparagus until browned - keep flipping to brown each side. 
5. Toast bread and butter it with vegan spread.
6. Cut the avocado as desired.
7. Take tofu, onions, asparagus and mushrooms off heat when done and distribute onto plates. Take tomatoes off heat and serve on a bed of fresh baby spinach. Put toast and sliced avocado onto the plates. Season with extra salt and pepper and garnish with a few basil leaves.
8. Enjoy! This is SUCH a filling and yummy breakfast.