For the hash browns
- 1 large potato, unpeeled
- 1 ½ tbsp peanut butter
For the tomatoes and mushrooms
For the scrambled tofu
- 4 vegan sausages (we used Dee’s leek & onion)
- 1 x 200g can baked beans
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.
- STEP 5
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.
- STEP 6
Divide everything between 2 plates and serve with a hot mug of tea made using soy milk.