Tuck into this nutrient-dense, plant-based brunch on a weekend. I promise you, this one will become a staple in your recipe armoury once you’ve made it. The addition of the Kala Namak (black salt) is a very interesting one; it will give your tofu an egg-like taste if that’s something you’ve been missing.
Ingredients:
- 1 block extra firm tofu
- 1 cup chestnut mushrooms, chopped
- 1 cup kale
- 3-5 sundried tomatoes
- 1 cup baked beans
- 1/2 avocado
- 1 tsp turmeric powder
- 1 tsp Kala Namak (black salt)
- 1/2 tsp garlic pepper
- 1/2 cup almond milk
- 2/3 cloves garlic
- 1 tbsp soy sauce
- 1/2 tsp chilli flakes
Method:
- For the tofu, drain any excess liquid and crumble into a frying pan with a small amount of olive oil - mix through on medium-high heat
- Put your almond milk, kala namak (black salt), turmeric powder and garlic pepper into a bowl, and whisk thoroughly
- Pour your spice mix into the tofu, and mix through for 5-7 minutes on medium to high heat, or until tofu has absorbed all of the spices
- For your mushrooms, put them into a pan with olive oil - mince/chop your garlic and sauté along with mushrooms until cooked
- Use the same pan for your kale - allow to sauté for 3-5 minutes, adding your soy sauce and chilli flakes
- Cook your beans as you normally would; I usually just get some heat through them in a saucepan
- Chop up your avocado and sprinkle salt and chilli flakes on for taste, and you are good to go!
If you make this, be sure to tag me on Instagram or Twitter so I can see your creation - can’t wait for you to enjoy this one!