This warm and cosy English breakfast is the perfect way to wake up. Using just one skillet for most of the elements make clean up a breeze. If you like sausage and hash feel free to add those as well! Just grill them with the tomatoes. —Darice Dan Chang
Things to Heat!
tin English beans in tomato sauce
slices whole grain toast
Tomato, sliced in half
block of extra firm tofu
rose or sea salt
seasonal leafy greens, washed and drained
In This Recipe
Heat coconut oil in the skillet on medium-high and drain your tofu. Press out as much water as possible.
Put the beans and some water in a small pot and set on medium-low heat to heat up.
Squish the tofu into the skillet to get that scrambled look. Add the dash of turmeric and salt and toss the tofu about to coat evenly. Put it down for a sec to heat thoroughly.
Take a moment to put two pieces of toast in the toaster and set to your desired level of toastiness. I like a deep brown.
Plate the tofu and beans. Using the same skillet you used for the tofu, add a touch more oil and set the halved tomatoes on there. Sprinkle with salt and a dash of water. Cover and let cook.
The first two pieces of toast should be done now so you can take them out and toast the other two. Slice them into triangles if you like. I do :)
When the tomatoes are a bit soft and lightly grilled one the one side they are done. Plate them and throw your greens into the skillet for the final step. Just stir fry with some oil and salt. Add water if it's too dry.
Plate the greens and retrieve the final pieces of toast from the toaster.
Put it on the table, and enjoy!