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
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.
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