Plant-based Big Breakfast (v) Recipe

Press and slice

Press the smoked tofu between paper towels or a clean tea towel with a weight on top for 10–15 minutes to remove excess moisture. Slice into 8 even slabs (about 1–1.5 cm thick).

Marinate

Mix soy sauce, maple syrup, smoked paprika and garlic powder in a shallow dish. Add the tofu slabs and gently turn to coat. Let sit for 10 minutes, turning once.

Coating

Whisk plant milk in a bowl. In another shallow bowl combine flour, cornstarch, salt and pepper. Dip each marinated tofu slab into the plant milk, then dredge in the flour mixture, pressing gently so the coating adheres. Set on a tray to rest for 5 minutes.

Pan-fry

Heat neutral oil in a non-stick or cast-iron skillet over medium-high heat. When shimmering, add tofu slabs (work in batches if needed) and fry 3–4 minutes per side, or until golden and crisp. Transfer to a paper towel-lined plate and keep warm in a low oven (100–120°C) while finishing other components.

Halve and pit the avocados and scoop the flesh into a bowl. Mash roughly with a fork so some texture remains. Add the diced tomato, red onion, chopped coriander, lime juice, salt, black pepper and optional chilli. Mix gently to combine. Taste and adjust seasoning. Keep covered to prevent browning until ready to serve.

Halve the tomatoes horizontally. Brush cut sides with olive oil and season with salt, pepper and oregano. Heat a grill pan or griddle over medium-high heat. Place tomatoes cut-side down and cook 3–4 minutes until char marks form and the flesh softens slightly. Flip and heat for 30–60 seconds more. Remove and keep warm.

Grate the peeled potatoes on a coarse grater into a large bowl of cold water. Swirl and drain to remove excess starch. Transfer grated potato to a clean tea towel, squeeze out as much moisture as possible (the drier the better).

Place dried grated potato into a bowl, add flour, salt and pepper and mix to combine. Shape into two flat patties per potato (or four smaller ones) by pressing together tightly.

Heat oil in a frying pan over medium heat. Add the patties and cook 4–5 minutes each side until golden and crisp. Transfer to a paper towel-lined plate and keep warm in the oven alongside the tofu if needed.

Pour the baked beans into a small saucepan. Stir in smoked paprika, maple syrup (or brown sugar) and black pepper. Warm gently over low heat for 5–7 minutes, stirring occasionally. Adjust seasoning to taste.

Halve the seeded rolls and brush cut sides lightly with olive oil or spread a little vegan butter. Toast on a grill pan or under a grill until golden and crisp.

Plate assembly: On each plate place one or two hash browns, a generous scoop of avocado & pico smash, two pieces of crispy smoked tofu, one grilled tomato half (or two halves split between guests), a small ramekin or spoonful of warmed baked beans, and a toasted seeded roll. Garnish with microgreens or extra coriander.

Serve immediately while tofu, hash browns and tomatoes are hot. Provide additional lime wedges and hot sauce on the side if desired.