“Gourmet Vegan English Breakfast with Smoky Tofu Sausages and Almond Milk Scrambled Eggs”

Allergens

Soy (in tofu), Nuts (almond milk)

Ingredients

• 6 Smoky Tofu Sausages (homemade or store
• bought)
• 1 cup Almond Milk Scrambled Eggs (recipe below)
• 4 cups Mushrooms, sliced
• 2 cups Cherry Tomatoes, halved
• 2 cups Spinach, fresh
• 2 Avocados, sliced
• 1 cucumber, thinly sliced
• 1 cup Vegan Sourdough Bread, sliced
• 1/4 cup Nutritional Yeast, for garnish Almond Milk Scrambled Eggs:
• 1/2 cup Almond Milk
• 1 tbsp Olive Oil
• 2 tbsp Nutritional Yeast
• Salt and Pepper, to taste
• 4 cups Tofu, crumbled

Instructions

1. Prepare the almond milk scrambled eggs by whisking together almond milk, nutritional yeast, salt, and pepper in a large bowl. Add the crumbled tofu and mix well.
2. In a non stick pan, heat olive oil over medium heat. Pour in the almond milk scrambled egg mixture and cook for 5 7 minutes, stirring frequently until set and creamy. Remove from heat and keep warm.
3. Grill or pan fry the smoky tofu sausages according to package instructions or recipe. Slice in half when cooked.
4. In a large pan, sauté sliced mushrooms and cherry tomatoes over medium heat for 5 minutes until softened. Add fresh spinach and cook for another minute until wilted. Set aside.
5. To assemble the gourmet vegan English breakfast, place a slice of vegan sourdough bread on each plate. Top with almond milk scrambled eggs, sautéed mushrooms and tomatoes, spinach, avocado slices, cucumber, and smoky tofu sausages.
6. Sprinkle nutritional yeast over the top for an extra cheesy touch. Serve immediately.

Chef’s Insight

Use fresh ingredients and high-quality vegan sausages for optimal flavor and texture.

Notes

Serve with freshly brewed coffee or tea to complete the experience.