Club Recipes - Breakfast
Method:
- Cook the potato whole in a large pan of
water, boil for 10 mins then drain and allow to
cool. Peel the skin away then coarsely grate.
Mix with the peanut butter and season well. Set
aside in the fridge until needed.
- Heat oven to 200C/180C fan/gas 6. Put the
cherry tomatoes onto a baking tray, drizzle with
2 tsp sunflower oil, season and bake for 30 mins
or until the skins have blistered and start to
char. Cook the beans and sausages following the
instructions on the pack so they're ready to
serve at the same time as the scrambled tofu.
- Meanwhile, mix the maple syrup, soy sauce
and ¼ tsp smoked paprika together in a large
bowl, add the sliced mushroom and toss to coat
in the mixture. Leave to stand while you pour 2
tsp sunflower oil into a non-stick frying pan
and bring it up to a medium high heat. Fry the
mushroom until just starting to turn golden but
not charred. Scoop onto a plate and keep warm
until serving.
- Put 1 tbsp oil into the frying pan and add
spoonfuls of the potato mixture – you should get
about 4. Fry for 3-4 mins each side then drain
onto kitchen paper.
- Crumble the tofu into your frying pan and
sprinkle over the remaining ingredients and a
good pinch of salt and pepper. If the pan looks
a little dry add a splash more oil. Fry for 3-4
mins or until the tofu is broken into pieces,
well coated in the seasoning and hot through.
- Divide everything between 2 plates and serve
with a hot mug of tea made using soy milk.
|
|
Site News
Where in the World?
|
