Vegan Traditional English Breakfast

Start your morning the plant-based way with this hearty and satisfying Vegan Traditional English Breakfast—a colorful, cruelty-free twist on a British classic. This recipe combines a savory tofu scramble infused with turmeric, nutritional yeast, and kala namak for an egg-like flavor, alongside golden pan-seared vegan sausages and smoky baked beans. Sautéed mushrooms, blistered cherry tomatoes, and garlicky wilted spinach add a medley of texture and earthy notes, while thick slices of toasted sourdough slathered in creamy vegan butter complete the plate. Perfect for a leisurely brunch or an indulgent start to your day, this protein-packed, completely vegan breakfast is ready in just 40 minutes and will leave you feeling energized and satisfied.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

Ingredients

• 200 grams Extra-firm tofu
• 0.5 teaspoon Turmeric powder
• 1 tablespoon Nutritional yeast
• 2 tablespoons Unsweetened plant-based milk
• 0.25 teaspoon Kala namak (black salt)
• 2 tablespoons Olive oil
• 4 pieces Vegan sausages
• 1 cup Canned baked beans
• 0.5 teaspoon Paprika (smoked or sweet)
• 200 grams White button mushrooms
• 150 grams Cherry tomatoes
• 4 slices Sourdough bread
• 2 tablespoons Vegan butter
• 100 grams Spinach
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Start by preparing the tofu scramble. Crumble the tofu with your hands into a bowl to resemble scrambled eggs.

Step 2

In a small bowl, combine turmeric powder, nutritional yeast, plant-based milk, and kala namak. Stir until the mixture forms a smooth sauce.

Step 3

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the crumbled tofu and cook for 2 minutes. Pour the seasoning sauce over the tofu, stir well, and cook for another 4-5 minutes, stirring occasionally. Remove from heat and set aside.

Step 4

In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the vegan sausages and cook according to the package instructions, flipping occasionally to brown all sides. Set aside once cooked.

Step 5

While the sausages cook, warm the baked beans in a small saucepan over low heat. Add the smoked paprika, stir, and let it simmer for a couple of minutes. Keep warm on low heat.

Step 6

Clean the mushrooms and slice them into thick pieces. In the same skillet used for the sausages, add the mushrooms and cook for 3-4 minutes until browned and tender. Season with a pinch of salt and pepper. Set aside.

Step 7

Halve the cherry tomatoes. Using the same skillet, place the tomatoes cut side down. Cook for 2-3 minutes until softened and lightly blistered. Remove and set aside.

Step 8

Wash the spinach and sauté it quickly in the skillet (no additional oil needed if the pan is well-greased) for about 1-2 minutes until wilted. Season with salt and pepper.

Step 9

Toast the sourdough bread slices and spread vegan butter on each slice while still warm.

Step 10

Assemble the breakfast on two plates: divide the tofu scramble, baked beans, vegan sausages, mushrooms, tomatoes, spinach, and toast equally. Serve immediately.

Nutrition Facts

Serving size	(1508.8g)

Amount per serving	% Daily Value*
Calories	2209.8

Total Fat 99.0g	0%
Saturated Fat 25.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 20.2mg	0%
Sodium 6036.0mg	0%
Total Carbohydrate 221.3g	0%
Dietary Fiber 37.0g	0%
Total Sugars 39.5g
Protein 124.0g	0%

Vitamin D 26.5IU	0%
Calcium 1893.7mg	0%
Iron 25.8mg	0%
Potassium 3943.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.2%

Protein: 21.8%

Carbs: 39.0%