Ingredients

Suitable for Vegans

1 pack Spicy Tomato Tofoo Sizzlers

For the Rostis:

2 tbsp olive oil

300g potato

1 brown onion

2 tbsp plain flour

For the Tofoo Scramble:

280g Naked Tofoo (crumbled)

1 tbsp olive oil

Handful chopped chives

For the baked beans:

1 tin cannellini beans (drained and rinsed)

300g tomato passata

1 tbsp balsamic vinegar

1 tsp smoked paprika

To serve:

Grilled tomatoes

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Smoked Tofoo Sizzlers Fry Up (with Scrambled Tofoo)

Serves 2 • Prep 15 min • Cooking

Smoked Tofoo Sizzlers Fry Up (with Scrambled Tofoo)
Ingredients

Suitable for Vegans

1 pack Spicy Tomato Tofoo Sizzlers

For the Rostis:

2 tbsp olive oil

300g potato

1 brown onion

2 tbsp plain flour

For the Tofoo Scramble:

280g Naked Tofoo (crumbled)

1 tbsp olive oil

Handful chopped chives

For the baked beans:

1 tin cannellini beans (drained and rinsed)

300g tomato passata

1 tbsp balsamic vinegar

1 tsp smoked paprika

To serve:

Grilled tomatoes

Method

Underline

1. Preheat the oven to 200°C/180°C fan.

2. To make the rostis – peel and grate the potato and onion. Squeeze out the excess liquid and place in a bowl. Add the flour and season with salt and pepper. Mix well.

3. Heat a frying pan and add 2 tbsp of the olive oil. Form the rosti mix into 4 patties and place in the pan. Cook on both sides until golden then transfer to a baking tray and cook in the oven for another 15 minutes until cooked through.

4. Place the Sizzlers on a baking tray and cook in the oven for 20 minutes.

5. To make the beans, put all the bean ingredients in a pan and cook on a medium heat for 10 mins until bubbling and thickened. Season with salt and pepper to taste.

6. To make the Tofoo scramble – heat 1 tbsp olive oil in a frying pan then add the crumbled Tofoo. Fry until cooked through and golden, season with salt and pepper and stir through the chopped chives.

7. Plate up your fry up and serve with grilled tomatoes.