RECIPES BY Rhiannon Lambert

Tofu Scramble & Sausages

  • 15 minutes
  • 2
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Essential ingredients

2 tbsp olive oil
2 garlic cloves, crushed
1/2 red onion, diced
6 chestnut mushrooms, thinly sliced
1/2 red and ½ green pepper, diced
200g plain tofu
1/2 tsp turmeric
1 tsp mild curry powder
1 tsp smoked paprika
Handful parsley or coriander, chopped
4-6 heck vegan brunch sausages
1 avocado
Juice 1/2 lime
Pinch chilli flakes (optional)
Pinch salt & pepper
Sourdough toast


  1. Drizzle a non-stick frying pan with olive oil over a medium heat. Fry the onion for 3 minutes, until starting to soften, then add in the garlic and fry for a further 3 minutes. Add in the sliced mushrooms and peppers and fry for 6 minutes, until beginning to soften, before removing all from the heat and setting aside.
  2. Meanwhile, to cook your sausages, fry on a medium heat according to packet instructions, for approximately 10-12 minutes, turning occasionally.
  3. Add a drizzle of oil to the first frying pan, and crumble in the drained tofu. After 3 minutes, once the tofu is beginning to soften, add the spices and stir to coat. Add the vegetables back to the tofu mixture, stir, and heat through for 5 minutes.
  4. Meanwhile, mash the avocado with a fork and squeeze in juice from half the lime. Add a pinch of salt, and some chilli flakes, if desired.
  5. Toast your bread and spread over the mashed avocado, then top with the tofu scramble and the sausages. Sprinkle with parsley or coriander, and enjoy!