Big Breakfast Bake

Big Breakfast Bake

This is our go-to when we want a proper weekend breakfast that feels like a bit of an event. Everything goes in one bake, you've got golden mushrooms, creamy tofu scramble and all the good stuff you'd want from a full English, just completely plant-based. The turmeric gives the tofu this beautiful yellow colour and the nutritional yeast adds that savoury, almost cheesy depth that makes it taste way more indulgent than it is. It's the kind of breakfast that makes you feel like you've actually done something with your morning, even if you're still in your pyjamas. Trust us on this one, make it on a Sunday and you'll be talking about it all week.

Cook: 40 min
Serves 8

Before You Start

  • Large baking tray
  • Baking paper
  • Second baking tray (to place on top)
  • 2 frying pans
  • Frying pan (small)

Ingredients

  • 1 tbsp olive oil
  • 160g mushrooms
  • ½ tsp sea salt
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp tamari
  • 3 tbsp Nooch
  • 4 spring onions
  • 1 x 300g block of silken tofu
  • chilli flakes
  • 1 tsp turmeric
  • Salt & pepper to taste
  • 8 tortilla wraps
  • 8 plant-based sausages cooked
  • 3 hash browns
  • ½ can of baked beans
  • ½ drained
  • 75g plant-based cheese - optional
  • Salt & pepper to taste
  • lemon juice - squeeze of
  • black pepper

Method

1

Make the mushrooms

  • Add them to a frying pan with the oil and cook on a medium heat for 2-4 minutes until the mushrooms are cooked and slightly brown
  • Season well with salt and pepper
2

To make the tofu scramble

  • Heat the olive oil in a small frying pan and add the spring onions. Fry until soft and browning
  • Add the garlic & turmeric
  • Cook a further minute, then add the tofu
  • Finally add the nutritional yeast, tamari, chilli flakes, and salt and pepper to taste
  • Squeeze in a little lemon juice
3

Make the tray bake

  • Cook the sausages and hash browns as per instructions
  • Place 7 tortilla wraps over a baking tray and ensure there are no gaps
  • Layer the veggie sausages and tofu scramble cross the bottom
  • Break up the hash browns and distribute across
  • Layer the mushrooms, baked beans and cherry tomatoes over the bake
  • Finally, sprinkle with the cheese and season
  • Cut the final tortilla in half and place over the middle, then fold the other tortillas until the traybake is fully wrapped
  • Put a sheet of baking paper over the top and another baking tray to help keep in place
  • Bake for 30 minutes or until it starts to go golden brown
4

Time to serve

  • Remove from the oven and cut into person-sized portions and serve with ketchup and brown sauce
  • Hangover neutralised!

Tips & Variations

  • Get your mushrooms properly golden: Don't rush the mushrooms. Give them space in the pan and let them brown properly before seasoning. Crowding the pan just steams them and you lose all that lovely colour and flavour.
  • Swap the tofu: If you can't find firm tofu, silken tofu works too, it just gives a softer, creamier scramble. Henry actually prefers it that way on lazy mornings.
  • Make it your own: This bake is really forgiving. Chuck in some cherry tomatoes, a handful of spinach, or even some leftover roasted veg. Ian once added some cannellini beans and it was honestly a game changer.

Why This Works

The trick here is getting the tofu scramble right before it all goes into the bake. Frying the spring onions until they're properly soft and browning first builds a flavour base that makes everything taste deeper and more satisfying. The nutritional yeast is non-negotiable for us, it's what takes it from 'nice tofu thing' to 'wow, this actually tastes incredible'.