Ingredients
- 1 pack Smoked Tofoo
- 1 pack of Veggie Sausages
- 2 tomatoes, washed and halved
- 8 mushrooms, washed and sliced
- 1 can of baked beans
- 4 slices of bread
- Pure spread for toast
For the Scrambled Tofoo
- 1 pack Naked Tofoo (or 1 pack Scrambled Tofoo)
- 1/2 tsp of turmeric
- 1/4 tsp of cayenne pepper
- 3 tbsp vegan yogurt
- Salt & pepper
For the Tofoo Bacon Marinade
- 200ml soy sauce
- 2 tbsp brown sauce
- 2 tbsp tomato ketchup
- 2 tbsp maple syrup
- 1 tbsp organic white miso
- Pinch of black pepper
Get started
- Preheat oven to 180°c.
- Make the Tofoo Bacon by cutting the Smoked Tofoo block into thin slices and add to a bowl. Blitz all the marinade ingredients together and add to the bowl with the sliced Tofoo. Cover and leave for as long as possible, preferably overnight.
- In another bowl crumble the Naked Tofoo block and mix well with all other scrambled Tofoo ingredients put to one side. If using a pack of Scrambled Tofoo, combine with the vegan yoghurt and put to one side.
- Line two trays with baking paper. On one, place the sausages and tomatoes and brush with a little oil. Bake for 20 mins or until tomato is soft and the sausages are brown. On the other tray lay out the Tofoo Bacon and bake for 25mins, turning once and brushing with the marinade halfway through.
- Put the baked beans in a pan and bring to a medium heat, keep hot until ready to plate.
- In another pan add a splash of olive oil and a knob of pure spread and bring to a medium heat, add the scrambled Tofoo mix and stir until hot.
- In a small frying pan add a splash of olive oil and a knob of pure spread and bring to a medium to high heat, fry the mushrooms until golden brown.
- Toast the bread and butter whilst hot. Divide all components across four plates and serve immediately. Add tomato ketchup if desired.
