Protein-Packed Vegan Cooked Breakfast Recipe

Serves: 1

Time to prepare: 10 mins

Time to cook: 20 mins

Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan

* If preparing for someone who eats kosher, check they are happy to eat Dijon mustard, which contains spirit vinegar. This ingredient is optional.

Ingredients:

• 1 tbsp olive oil
• ½ onion, finely chopped
• 1 garlic clove, crushed
• 1 tbsp white flour
• 120ml soya milk
• 1 block of tofu (200–250g), crumbled
• ½ tsp dried mixed herbs
• ½ tsp turmeric
• 3 medium vine tomatoes, finely chopped
• Salt and freshly ground black pepper to taste

Optional Ingredients:

• 2 handfuls of spinach leaves (add at stage 3 below)
• 1 tsp Dijon mustard (or to taste, add at stage 3 below)

Method:

1. Fry the onion and garlic on a low heat until soft.
2. Stir in the flour, followed by the soya milk. Stir well to get rid of lumps and cook for a minute or two.
3. Add the tofu, tomatoes, herbs and turmeric (spinach and mustard, if using) and stir for 5 minutes.
4. Serve on toast, with fresh basil leaves and salt and pepper to taste.