Matts ultimate vegan brunch

Leave a Comment
Matt is the breakfast and brunch king (as well as basically being great at cooking everything - yes I'm one of those lucky ladies) but one of my favourites that he cooks up occasionally on a Sunday usually after a slightly lazy morning in bed before going to the gym is a breakfast consisting of scrambled tofu, fresh avocado, fancy baked beans and balsamic tomatoes but he does like to vary it up and sometimes switch items for roasted tender-steam broccoli and asparagus, little roasted potatoes etc.

Makes two generous portions


1 block of tofu
1tbsp tumeric
1tsp cumin
1tsp smoked paprika
1/2tsp red pepper flakes
2/3tsp salt
2 handfuls of cavolo nero
1 red pepper
1 small red onion
1 can of haricot beans
1tsp vegan bouillon powder
250ml of crushed tomatoes
1/2tsp caster sugar
200g Cherry tomatoes
1tbsp balsamic vinegar
1tbsp olive oil
2 ripe avocados
Juice of 1 lime
Fresh coriander and chives to garnish

Scrambled Tofu

Start by preparing the tofu by draining and pressing with a heavy book for 20 mins

Combine the cumin, salt, turmeric, paprika and pepper flakes with a little warm water and stir until well mixed and paste like.

Heat a small amount of vegetable oil in a pan, fry the 3/4 of the thinly sliced onions and red pepper for approx 5 minutes until softened, add the cavolo nero with a tablespoon of water to provide steam.

Crumble the tofu with your hands into the skillet, adding the spice mix and stirring regularly. Heat for 4-5 minutes until cavolo nero has cooked and tofu is heated through

Baked beans

Finely dice the remaining onion and fry gently in a little oil, once translucent add spices of your choice, I usually add a little cumin and paprika.

Once the onions are cooked, add the crushed tomatoes, bouillon powder and sugar, bringing to a gentle boil.

Taste your sauce and add salt and pepper as necessary, drain the haricot beans and add to the sauce, stir and leave on a gentle simmer until boiling


Line a small baking tray with foil and chop the tomatoes in half and toss in olive oil, balsamic vinegar and season with a little salt and black pepper, roast at 180 C for approx 12-15 minutes.


Mash the flesh of the two avocados, add lime juice and fresh coriander and chives, season with salt and pepper.

Next PostNewer Post Previous PostOlder Post Home