Vegan Big Breakfast

Serves 2, Time 20 minutes



  • 1 can butter beans, rinsed and drained
  • 1 onion, grated 
  • 1 tsp coconut oil
  • 1/2 tsp smoked paprika
  • 200ml passata
  • 1 clove of garlic, halved


  • 1 block extra-firm tofu
  • 1 Tbsp melted coconut oil, divided
  • 2 Tbsp nutritional yeast
  • 1 tsp ground turmeric
  • sea salt and pepper to taste


  • The Cool Gardener Kumara Rosti with Spinach & Vegan Feta or, The Cool Gardener Meditareanan Falafels
  • 4-6 cups spinach 
  • hummus
  • avocado, sliced
  • hemp seeds


To prepare the beans Cook the onion in coconut oil for a few minutes. Add the smoked paprika and cook for a minute then add the passata. Simmer for 5 minutes then stir in the beans and cook for 5 minutes. Remove from heat and set aside.

To prepare the tofu scramble Drain the tofu and pat dry of excess moisture with a tea towel, cut into cm cubes. Heat a large skillet or pan over medium heat and add the coconut oil. Add the tofu and using the back of a fork break up the tofu pieces to achieve a crumble. Add the nutritional yeast, turmeric and sea salt and pepper to taste. Cook for 5 or so minutes. If you would like a more ‘wet’ scramble add a little plant-based milk of your preference. Remove the scramble from the pan to another dish and set aside.

To prepare your Rosti and veggies Heat coconut oil in a skillet on medium-high. Add The Cool Gardener Kumara Rosti and cook until golden brown, approximately 4 minutes each side, then remove from skillet. Next, add the tomatoes and cook 2 to 3 minutes or just until tomato skins begin to split, shaking skillet frequently. Sprinkle with sea salt. Remove the tomatoes and place the spinach to the skillet. Using a wooden spoon, move spinach around the skillet until slightly wilted, yet still a vibrant green. And transfer to plates. 

To serve, add a serving of beans, scrambled tofu and The Cool Gardener Kumara Rosti or Falafels. Add a spoonful of hummus and top with a half avocado, hemp seeds and a sprinkle of savoury yeast. Enjoy!