For the hash browns
- 1 large potato, unpeeled
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 ½ tbsp peanut butter
Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…
For the tomatoes and mushrooms
- 14 cherry tomatoes
- sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 2 tsp maple syrup
The rising spring sap of a number of varieties of maple tree…
- 1 tsp soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- ¼ tsp smoked paprika
- 1 large Portobello mushroom, sliced
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
For the scrambled tofu
- 349g pack silken tofu
- 2 tbsp nutritional yeast
Dried nutritional yeast flakes differ from active and beer yeasts…
- ½ tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 1 clove garlic, crushed
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 4 vegan sausages (we used Dee’s leek & onion)
- 1 x 200g can baked beans
Cook the potato whole in a large pan of water, boil for 10 mins then drain and allow to cool. Peel the skin away then coarsely grate. Mix with the peanut butter and season well. Set aside in the fridge until needed.
Heat oven to 200C/180C fan/gas 6. Put the cherry tomatoes onto a baking tray, drizzle with 2 tsp sunflower oil, season and bake for 30 mins or until the skins have blistered and start to char. Cook the beans and sausages following the instructions on the pack so they're ready to serve at the same time as the scrambled tofu.
Meanwhile, mix the maple syrup, soy sauce and ¼ tsp smoked paprika together in a large bowl, add the sliced mushroom and toss to coat in the mixture. Leave to stand while you pour 2 tsp sunflower oil into a non-stick frying pan and bring it up to a medium high heat. Fry the mushroom until just starting to turn golden but not charred. Scoop onto a plate and keep warm until serving.
Put 1 tbsp oil into the frying pan and add spoonfuls of the potato mixture – you should get about 4. Fry for 3-4 mins each side then drain onto kitchen paper.
Crumble the tofu into your frying pan and sprinkle over the remaining ingredients and a good pinch of salt and pepper. If the pan looks a little dry add a splash more oil. Fry for 3-4 mins or until the tofu is broken into pieces, well coated in the seasoning and hot through.
Divide everything between 2 plates and serve with a hot mug of tea made using soy milk.