BREAKDOWN:

Serves 4
419 calories
56g carbohydrates
19g protein
11g fats

INGREDIENTS:

 

250g plain flour

1 pinch of salt

1 tsp. of baking powder

240ml of almond milk or milk alternative

400g of firm tofu, drained

1 tbsp. of olive oil

4 vegan sausage links

a pinch of black pepper

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METHOD:

1. In a large bowl add the flour and salt before sieving in the baking powder.

2. Pour in the milk alternative and combine with your hands to form a slightly sticky dough. If your dough appears too sticky, simply add additional amounts of the plain flour to preference.

3. Press the dough out gently onto a lightly floured surface to a base of about 2 inch thickness. 

4. Using a scone cutter, create 4 dough discs before sprinkling a little flour on the base of a hot skillet and cook the discs for 6-8 minutes on each side until golden. 

5. Next, drain and press the tofu for 2-3 minutes to remove any excess liquid. 

6. Chop the tofu in half lengthways and use the scone cutter to cut out round tofu discs of roughly 2 inch thickness.

7. In a hot pan with the olive oil, cook the vegan sausages as per the packet instructions. 

8. Introduce the tofu discs and season with black pepper cooking on each side until brown ensuring the oil is hot and sizzling before introducing to the pan.

9. Assemble your breakfast muffins by slicing each muffin in half and filling with your golden peppered tofu egg, vegan sausage links and any additional toppings of your choice like vegan sliced cheese and a hearty dollop of relish!

10. Enjoy immediately!