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Healthy Full English Vegan Breakfast

Get ready to have the breakfast of all your dreams.
Course Breakfast, Main Course
Cuisine Vegan
Prep Time 10 minutes
Cook Time 35 minutes
Servings 2
Calories 202kcal


  • 2 stems cherry tomatoes (on the vine)
  • 3 vegan sausages (I used Linda McCartney's veggie sausages)
  • 2 cups kale
  • 350 g tofu I used firm silken tofu
  • 1 can beans in tomato sauce
  • ½ can chickpeas
  • 2 scallions a.k.a. spring onions
  • 1 tsp olive oil
  • Seasoning: Cajun spice mix, salt, black pepper, garlic powder, paprika


  • Pre-heat oven to 180°C / 356°F (fan oven). Place sausages and cherry tomatoes on a baking tray. Season tomatoes with salt, black pepper and a tiny drizzle of olive oil (optional). Bake both for 15 minutes.
  • In the meantime, steam kale over a boiling pan of water (or just boil). Steaming is the healthier option as some of the nutrients might leak into water. Make sure to season it with a generous pinch of salt.
  • Drain and press the tofu to remove all water. Heat up a non-stick pan and crumble up the tofu. Add plenty of seasoning – generous amounts of Cajun spice, black pepper and garlic. Add paprika powder and salt to taste. Gently cook on medium heat for approx. 10 minutes.
  • In a separate pan warm up your beans in tomato sauce.
  • Serve with chopped up spring onions and chickpeas. Don’t forget to check out my recipe for the most delicious Cajun spiced chickpeas.


Calories: 202kcal | Carbohydrates: 11g | Protein: 19g | Fat: 10g | Saturated Fat: 1g | Sodium: 35mg | Potassium: 362mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6813IU | Vitamin C: 83mg | Calcium: 328mg | Iron: 3mg