Elevated Vegan Scottish Breakfast – A Cinematic Feast for the Senses

Allergens

Soy (in tofu)

Ingredients

• 1 block (200g) extra
• firm tofu
• 1/4 cup nutritional yeast
• 1 tablespoon smoked paprika
• 1 teaspoon turmeric
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 cups prepared creamy haggis (see recipe below)
• 4 large mushrooms, sliced
• 2 tomatoes, sliced
• 2 slices of whole wheat sourdough bread, toasted
• 1/4 cup vegan haggis sauce (see recipe below)

Instructions

1. Begin by preparing the tofu scramble. Crumble the tofu into a large mixing bowl. In a separate bowl, combine nutritional yeast, smoked paprika, turmeric, salt, and pepper. Mix well to create a dry rub for the tofu.
2. Add the dry rub to the crumbled tofu and toss until evenly coated.
3. Heat olive oil in a large non stick skillet over medium heat. Add the seasoned tofu and cook until golden brown, stirring occasionally, about 5 minutes. Remove from heat and set aside.
4. In another pan, grill the mushrooms and tomatoes until tender and slightly charred.
5. Toast the sourdough slices and spread a generous layer of vegan haggis sauce on each.
6. Arrange the tofu scramble, grilled mushrooms, and tomatoes on top of the prepared toast. Serve immediately, garnishing with fresh herbs if desired.

Chef’s Insight

The key to this dish lies in the balance of flavors and textures - smoky and creamy elements work together with the crunchy grilled mushrooms and tomatoes for an unforgettable experience.

Notes

For a more authentic experience, try using traditional Scottish ingredients like Lincolnshire sausages and black pudding in place of the vegan haggis.