- Naked
- Scrambled
- Breakfast
Tofoo Breakfast Muffin
- Serves: 4 people
- Prep: 10 mins
- Cooking: 25 mins
Ingredients
Get this stuff
- 1 pack Naked Tofoo (or 1 pack Scrambled Tofoo)
- A pinch of turmeric
- 3 tbsp of vegan yogurt
- 1 beef tomato sliced into four
- 4 portobello mushrooms
- Tomato ketchup
- Vegetable spread
- 4 breakfast muffins
Get started
- In a bowl crumble your Naked Tofoo block (or your pack of Scrambled Tofoo), add the yogurt and the turmeric, season and combine well.
- Wash and peel the portobello mushrooms and cut out the remaining stork.
- You will need a metal ring to shape your Tofoo, so in a large frying pan add some vegetable oil so the pan has a thin coating and bring to a medium heat. Place in your ring and spoon in the Tofoo mixture to around a 20mm layer, compacting it slightly. Add a slice of the beef tomato to the pan and a portobello mushroom gill side down. After 5 mins of frying turn the tomato and mushroom and with a fish slice carefully turn over the Tofoo ring. Compact the Tofoo with the back of a spoon and fry for five more minutes. Place the Tofoo, mushroom and tomato onto a tray and place in a warm oven while you repeat three more times for the other muffins.
- Cut the mushrooms in half and under a hot grill toast until golden brown. Spread each muffin side and layer up with the mushroom, then the tomato and finally the Tofoo top. Add a good squirt of tomato ketchup and top with the other half of the muffin, serve immediately.
