Vegan English Breakfast

Ingredients for 2 servings:

• 400 g beans (baked beans)
• 150 g mushrooms
• 4 slices of toast
• 6 small sausages, vegan sausages
• 2 tomatoes
• Orange marmalade
• Margarine (vegan butter)
• salt and pepper
• 100 g tofu, natural
• 1 tsp Kala Namak
• ½ tsp turmeric
• 200 g smoked tofu
• 100 ml water
• 50 ml soy sauce
• 1 tbsp tomato paste
• 1 tbsp liquid smoke
• 1 tsp maple syrup

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

With scrambled tofu, sausages, bacon and beans

Gently squeeze the smoked tofu with a kitchen towel. Cut lengthwise into thin strips. Mix the water with the soy sauce, tomato paste, and liquid smoke to make a marinade. Cook in a pan with the tofu strips over high heat until the liquid has almost completely evaporated. Preheat the oven to 200°C. Toss the mushrooms with a little oil, salt, and pepper. Spread the smoked tofu strips on a baking sheet. Halve the tomatoes and place them cut-side down on the baking sheet. Add the mushrooms to the baking sheet. Bake everything together with the bacon for 10 minutes. Crumble the natural tofu with a fork and fry in a pan. After 5 minutes, stir in the kala namak and turmeric. Fry the sausages in a small pan until crispy. Heat the baked beans in a small saucepan. Toast the slices of bread and cut them in half crosswise. Arrange all ingredients on 2 plates. Serve the vegan butter and orange marmalade separately.