Vegetarian English Breakfast

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Vegetarian English Breakfast
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Stay at a B&B in England and you get Eggs, Baked Tomatoes, Sausages and Baked beans....Stay at a Vegetarian B&B and you may even get Tofu.. so here is our version of an earth-friendly English breakfast.

Yields: Serves 4


Baked Tomatoes

4 tomatoes

1 tsp Mexican or Italian seasoning

1-2 T rice Parmesan “cheese”

Tofu Breakfast Scramble

1-2 T water

3/4 cup onion, diced

1-2 cloves garlic, pressed

3/4 cup red bell pepper, diced

1 pound firm tofu, rinsed and drained

1 tsp turmeric

1 T Italian seasoning

2 T fresh parsley, chopped

1/2 - 1 tsp tamari soy sauce or 1 tsp sea salt

Optional garnish: 1 scallion chopped or 1 T chopped parsley

Baked Beans

1 15 oz can vegetarian baked beans

Breakfast Sausages

1 8-10 oz package of vegetarian breakfast sausages, links or patties (tofu or wheat gluten based)

1 tsp safflower oil


For Baked Tomatoes:

Preheat oven to 350 degrees. Slice tomatoes in half and place open side up in a baking dish. Sprinkle with seasoning and “cheese.” Bake for 20-25 minutes until tomatoes are slightly soft.

For the Tofu Breakfast Scramble

Sauté onion and garlic in 1-2 T water until onions are soft. Add the bell pepper and cook 1-2 minutes. Crumble tofu into pan and sprinkle with herbs and salt/tamari. Mix in spices. Stir fry until the tofu browns slightly: there should be no liquid in the scramble. Serve immediately.

For the Baked Beans:

Heat baked beans in a saucepan over medium-low heat until warm.

Breakfast Sausages

Heat the oil in a skillet over medium-high heat. Add the sausages and brown on both sides.

Additional Tips

To best time your breakfast, start with the Baked Tomatoes and then prep all the ingredients for the Tofu Scramble. Start the beans heating slowly and start the sausages. Then prepare the Tofu Scramble while occasionally stirring the beans and turning the sausages.

Mexican seasoning typically includes cumin, oregano, red pepper, cilantro onion and garlic. Italian includes basil, rosemary, marjoram, thyme, sage and oregano.

Recipe by
Karna Knapp