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Tofu Sausage Scramble
"What should I cook for breakfast?" we hear you ask!
Well we have a brilliant and easy vegan breakfast idea for you. If you're looking for plant-based breakfast recipes, this is a cracker!
Fluffy and light yet filling, this dish is a wonderful way to start the day. It’s absolutely jam-packed with protein too, containing all nine of the essential amino acids the body requires.
- 200g firm tofu
- 2 vegan sausages
- 200g silken tofu
- 1 garlic clove
- 2 spring onions
- 50g fresh spinach leaves
- 1⁄2 tbsp olive oil
- 1/2 tsp ground turmeric
- pinch of black salt (optional)
- 1/2 tsp soy sauce
- salt & black pepper
- 4 slices wholemeal sourdough bread, to serve
Press the firm tofu using a tofu press or place it between two clean tea towels, lay it on a plate and put a weight on top | Leave for a few minutes to drain off any liquid and firm up
Put the sausages on the baking tray and cook in the oven for 20 minutes
Blitz the silken tofu in the blender until smooth | Peel and grate the garlic | Trim and thinly slice the spring onions | Wash, dry and roughly chop the spinach | Crumble the pressed tofu into small pieces
Heat the olive oil in the frying pan over a medium heat | Add some of the spring onions (saving a tablespoon of the green parts for garnish) and cook, stirring, for 30 seconds | Add the garlic and stir for a further 30 seconds | Turn the heat down, add the turmeric, black salt (if using) and soy sauce and stir to combine | Take the pan off the heat
Take the sausages out of the oven and carefully cut them into small 1cm chunks | Put the pan back on the hob over a medium heat, add the sausage pieces and cook for 2–3 minutes, stirring, until the sausage starts to crisp up | Turn the heat down, add the blended silken tofu and stir until the silken tofu has taken on the colour of the turmeric and started to bubble | Crumble the firm tofu into the pan and fold it with the other ingredients for 2 minutes until it’s completely warmed through | Add the spinach and fold it into the sausage scramble | Taste and season to perfection with salt and pepper
Toast the bread | Serve the scramble on the toast and garnish with the remaining spring onion