We are thinking Saturday mornings, we’ve managed to behave enough Friday night to feel bright-eyed and bushy… possibly managed a run or some yoga. Nothing hits the spot more after all the goodness is a vegan brunch with the weekend supplements. And yes… a killer oat milk coffee.

This dish is a little twist on a fabulous recipe from Anna Jones. Scrambled Tohu is a perfect substitute for those who miss their beloved scrambled eggs since becoming plant-based. The texture is soft, light and paired with the black beans, makes a hearty breakfast or brunch. Okay, we’ve made it all punchy with the roasted garlic…but you can skip that ingredient altogether if you aren’t feeling it. Mmm, we can just smell the sourdough toasting now!

Serves: 4

Cooktime: 20m

Prep time: 10m

Difficulty: Easy

Vegan

Gluten Free

everything you need

200g of cherry tomatoes (kept whole)

1 bulb of garlic

2 red chillies, roughly chopped

Olive oil

4 spring onions, chopped

A small bunch of coriander stalks (chopped)

1 tsp hot smoked paprika

400g tin of black beans

400g tohu

Step 1
Step 2
Step 3
Step 4
Step 5
Step 6

Step 1

First, pre-heat the oven to 160c, drizzle some oil on the garlic cloves and roast them slowly. This will usually take around 20 minutes in total. Add the whole cherry tomatoes to the baking dish after 10 minutes, letting them roll in the existing oil.

back to ingredients

Step 2

While they are roasting, in a frying pan, add the oil with medium heat. Then add the spring onions along with the chopped coriander stalks. Fry gently being careful not to burn edges.

Step 3

Add the paprika, salt and black pepper, then cook for another minute.

Step 4

Add the black beans and fry for another few minutes. Add the Tohu, and gently mash to scramble and mixing roughly with the other ingredients

Step 5

Once the roasted garlic and tomatoes are finished, remove from the oven and carefully squeeze the soft garlic from it’s skin and add to the scramble mixture.

Step 6

Top on fresh crusty sourdough bread and garnish with the roasted tomatoes, chopped chillis and coriander leaves.