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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.
Ingredients
- 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
Method
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1.
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
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2.
Put the sausages on the baking tray and cook in the oven for 20 minutes
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3.
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
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4.
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
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5.
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
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6.
Toast the bread | Serve the scramble on the toast and garnish with the remaining spring onion