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Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

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Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 



Picture the scene: You’ve woken up feeling peckish, you haven’t eaten since yesterday and you’re ready to break your fast. Your tastebuds yearn for the satisfying, savoury flavours of a full English breakfast, and your mouth waters as you imagine chowing down on perfectly scrambled tofu-eggs and deliciously seasoned fried mushrooms, perhaps with a veggie sausage or two. In fact, you can almost smell it. Then, just as your stomach starts to rumble, your best mate walks in the door cradling this ABSOLUTE BEAST OF A BREAKFAST BAGUETTE!!🤩

This recipe contains all the elements of a full English breakfast, sandwiched in a baguette, and is ideal to share with your mates for brunch or after a night out. Of course you could just use the individual recipes to make a standard brekkie, but serving it up in a giant sarnie will wow your pals (and make for an impressive instagram photo). 🥖



Basil Roasted Tomatoes

  • 1 tbsp olive oil
  • 2 cloves garlic
  • 400g cherry tomatoes
  • 1 small sprig basil (5-6 leaves)
  • Salt and pepper to taste

Scrambled Tofu

  • 2 garlic cloves
  • 3 spring onions
  • 2 x 300g block silken tofu
  • 2½ tbsp dairy-free butter
  • 1/4 tsp ground turmeric
  • 1 tsp black pepper
  • 1 tsp kala namak (black salt)

Peppered Mushrooms

  • 2 tbsp olive oil
  • 2 garlic cloves
  • 400g speciality mushrooms
  • Salt and pepper to taste


  • 1 large baguette
  • Basil leaves and cherry tomatoes for garnish
  • Vegan sausages
  • Salad
  • Tomato ketchup


  1. 1.

    Oven preheated to 180*C | 3 baking trays | 2 frying pans | 1 saucepan

    Vegan Sausages | Cook the sausages according to packet instructions

    Basil roasted tomatoes | Warm the olive oil over a medium heat, add the cherry tomatoes and garlic cloves (no need to peel) to the pan, put the pan on the stove, put the lid on the pan and leave to cook for 7-8 minutes, stirring occasionally | Take the lid off the pan, add the basil leaves and fold them in to the tomatoes | Remove the garlic cloves, taste and season to perfection with salt and pepper | Take the pan off the stove and set to one side

    Scrambled Tofu | Open and drain the tofu | Warm the dairy free butter in a frying pan over a low heat | Add the garlic and spring onions and stir for 1 minute | Add the turmeric pepper and black salt to the pan and stir for 30 seconds | Add the silken tofu to the pan and stir until the tofu has started to dry out and has begun to clump together and look like scrambled egg | Take the pan off the heat and set to one side

    Peppered Mushrooms | Peel the garlic and grate | Roughly chop the mushrooms | Warm the olive oil over a medium heat | Add the garlic and stir for 30 seconds | Add the mushrooms and stir for 5-6 minutes until the mushrooms are beginning to crisp on the sides | season the mushrooms with salt, plenty of pepper and set to one side

    Now, build the sandwich! Lightly toast the cut-side of the baguette in the oven, slice the avocado and add all the elements of the sandwich, to the sandwich!

    Of course, this is a massive sandwich that you would absolutely have to share with about 4 friends. Feel free to use each element of this recipe as a component of an english breakfast!