Meat Free Breakfast Muffins

Ingredients

• 400 g firm tofu 
• 4 hash browns 
• 4 meat free smash patties 
• 4 breakfast muffins, toasted 
• 4 slices dairy-free cheese 
• dairy-free butter 
• ketchup or brown sauce to taste 

For the marinade 

• ¼ teaspoon turmeric 
• ¼ teaspoon black salt (kala namak) 
• ¼ teaspoon onion granules 
• cracked black pepper  
• 125 ml plant milk (e.g. oat or soya milk) 

Method

Slice the tofu into 4 pieces, then use a cookie cutter to cut out 4 rounds. 

In a large baking dish, whisk together the plant milk, turmeric, black salt, onion powder and a generous amount of black pepper. Place the tofu rounds into the marinade and leave for 5-10 minutes, turning once to ensure they are evenly coated. 

Cook the hash browns and meat free patties according to the packet instructions.  

Meanwhile, heat a non-stick frying pan over a medium heat and cook the marinated tofu for 4-5 minutes on each side, until lightly golden and heated through. 

Slice and toast the muffins. Assemble each muffin by spreading the base with a thin layer of dairy-free butter and a dollop of ketchup or brown sauce, then layer with a meat free patty, a slice of cheese, a tofu round and a hash brown before topping with the other half of the muffin. 

Serve immediately or allow to cool completely before wrapping individually and freezing for up to 3 months. To reheat from frozen, microwave until piping hot throughout, or thaw overnight and reheat in an oven or air fryer.