This vegan full English breakfast swaps traditional eggs and meat for seasoned tofu and tempeh, delivering the same crispy, savory fry-up experience. Golden-fried tofu cubes and smoky tempeh slices recreate the hearty, satisfying nature of the classic British breakfast.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
If making the seitan sausages using the linked recipe. Prepare and steam them in the oven until they are cooked.
Heat a tablespoon of vegetable oil in a large frying pan and cook your sausages for 4 minutes, turning halfway through so that they receive and even colouring.
Preheat your oven to 180c (fan-oven).
Slice the 800g of potatoes into 1cm thick circles leaving skins on. Par boil for 2 minutes in heavily salted water until fork soft.
Drain the potatoes and pour in the 3 tablespoons of vegetable oil into the saucepan and stir to evenly cover the potatoes. Tip the potatoes onto a large baking tray, being sure not to crowd the tray. Season with a little salt and cracked black pepper and place into the oven. Cook for 35-40 minutes until golden and crispy.
Place the 2 tablespoons of tomato paste, 80ml of tomato ketchup, 2 tablespoons of brown sugar, 4 cloves of crushed garlic and 400ml of vegetable stock into a small saucepan. Bring to a simmer and cook for 5 minutes until the sauce begins to thicken.
Pour in the 3 cans of drained haricot beans and cook for a further 10 minutes until the beans are lovely and soft.
Remove the pan from the heat and tip in the 1 tablespoon of corn flour slurry. Mix the slurry into the beans until the sauce thickens. Season to taste and keep warm until needed.
Preheat your oven to 180c (fan oven).
Place the 300g of cherry tomatoes into a small oven tray and cover with the 1 tablespoon of sunflower oil, 1 tablespoon of balsamic vinegar and a pinch of salt.
Place the tomatoes into the oven for 10 - 15 minutes or until they soften and the skins begin to blacken.
Remove and cover with foil until needed.
Make the bacon glaze by mixing together the 2 tablespoons soy sauce, 1 tablespoon maple syrup, 1 teaspoon of liquid smoke, 1 teaspoon of smoked paprika and 1 teaspoon of garlic powder in a small bowl.
Heat the 1 tablespoon of sunflower oil in a large frying pan over a medium-high heat. Toss in the tempeh and fry each side of the slices for around 2 minutes, or until they begin to take a little colour.
Pour in the glaze, coating all of the pieces well. Reduce the glaze until the the tempeh pieces are sticky and dark brown. Remove from the heat and place the tempeh bacon onto a wire rack.
Take the 400g of tofu and place into a small saucepan. Use a fork to scramble the tofu until it resembles a rough crumb.
Tip in the 1/2 teaspoon of turmeric, 1 teaspoon of garlic powder, 1 tablespoon of miso paste and 1 tablespoon of sunflower oil. Mix well with the tofu until it has an even colour.
Heat the saucepan over a medium-high heat, stirring the tofu often. After frying for about 2 - 4 minutes the tofu should be nice an soft. Season with a little salt and cracked black pepper to taste.
The tofu can be kept warm in the pan until needed.
Heat a large saucepan over a high heat. Toss in the 500g of chopped mushrooms, 150ml of water and 2 tablespoons of soy sauce. Cover the pan and bring the water to the boil.
Once vigorously boiling, uncover and cook until the liquid has completely reduced and the mushrooms are a lovely dark colour.
Store cooked tofu and tempeh in an airtight container in the fridge for up to 3 days; reheat in a dry pan over medium heat or in a 180°C oven until warmed through.
Yes. If using a block, slice it into 1/2cm thick pieces before marinating and frying.
Press the tofu well to remove excess moisture, then pan-fry in sunflower oil over medium-high heat until all sides are golden and slightly charred.
Cook components separately and store in the fridge for up to 3 days. Reheat in a pan or oven at 180°C until warmed through.
Omit it or replace with an extra 1/2 teaspoon of soy sauce for depth, though the umami flavour will be slightly less intense.
Check your tempeh and soy sauce labels; many are gluten-free, but some contain gluten. Use tamari as a soy sauce substitute if needed.
Creamy Keto Chicken Salad
10 min
Cranberry Orange Scones
50 min
Braised Pheasants in Madeira
100 min
Chia Seed Pudding
495 min
Everything Bagel Breakfast Pastries
50 min
Best Fondant Potatoes Recipe (Melting Potatoes)
35 min
Easy Pan Fried Pheasant Breasts
28 min
Homemade Sausage Rolls
45 min
