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The BEST Full English Vegan Breakfast (Healthy Vegetarian Fry Up)

Easy vegan full English breakfast with tomatoes, tofu, sausages, chickpea & veggies.
Course Breakfast, Brunch, Main Course
Cuisine Vegan
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 3
Calories 454kcal


  • Oven
  • Baking tray
  • 2 Small pans
  • Frying pan



  • 1 can chickpeas
  • 1 teaspoon olive oil
  • 6 veggie sausages
  • 1 cup cherry tomatoes or 3 large tomatoes
  • 2 cups kale
  • 1 can baked beans in tomato sauce I used the reduced salt version
  • Chickpeas seasoning: salt, black pepper, paprika, garlic powder (½ teaspoon each)


  • 1 block tofu I used firm silken tofu
  • 1 teaspoon garlic powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon black pepper
  • ½ teaspoon paprika powder
  • 1 tablespoon nutritional yeast optional
  • ½ teaspoon sea salt or to taste



  • Preheat oven to 180°C / 356°F (fan oven).
  • In the meantime, drain the chickpeas and place them in a large bowl. Drizzle chickpeas with oil & seasoning (salt, pepper, paprika, garlic).
  • Place sausages, chickpeas and cherry tomatoes on a baking tray. Season tomatoes with salt, black pepper and a tiny drizzle of olive oil (optional). Place in the oven for 15 minutes*.
  • In the meantime, place kale in a small pan with slightly salted boiling water. Boil for 2 to 3 minutes. Drain the water and cover kale with a lid to keep warm.
  • In a separate pan warm up your baked beans in tomato sauce. You could also warm them up in the microwave (see instructions on your beans tin).


  • Cut tofu into cubes or crumble it up in your hands. 
  • Add tofu to a hot (preferably non-stick) pan. You can use 1 teaspoon of oil, but it's not necessary.
  • Stir the tofu and add all the seasoning (garlic powder, black pepper, turmeric, paprika, sea salt, nutritional yeast).
  • Keep frying gently until all the small pools of liquid are gone. There should be no visible liquid in the end.
  • Once the tofu is slightly crispy on the outside, remove from heat.


  • This is a SUPER easy recipe, but make sure you plan your cooking well.
  • Prepare and measure out all your ingredients before your first step.
  • Get out a baking tray, frying pan & saucepan too.
  • Turmeric can have a slightly bitter aftertaste - if you're not a fan, use less or avoid altogether
  • Adjust other seasoning to taste too - especially salt.
  • Sprinkle tofu scramble with black salt before serving (optional)
  • To make sure you can serve it all at the same time, keep kale/beans/scramble warm by placing a lid over them.
  • To make this breakfast gluten-free, choose gluten-free veggie sausages.


Calories: 454kcal | Carbohydrates: 64g | Protein: 30g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 1524mg | Potassium: 1234mg | Fiber: 17g | Sugar: 2g | Vitamin A: 4871IU | Vitamin C: 70mg | Calcium: 382mg | Iron: 8mg