Meat Free Monday One day a week can make a world of difference

The Big Meat Free Brunch

Meat Free Monday
  • Serves: 3-4
  • Preparation: 10
  • Cooking: 20
  • Ready: 30

Deliciously satisfying and easy to assemble, this big brunch is ideal for a lazy Sunday morning!


For the Tofu Scramble

  • 300 g firm tofu
  • 300 g silken tofu
  • 3 tablespoons olive oil or vegetable oil
  • 1 tablespoon plant-based butter or spread
  • pinch of turmeric
  • 1 heaped teaspoon garlic powder
  • 1 heaped teaspoon onion powder
  • handful of chives
  • salt and pepper to taste

To serve

  • plant-based sausages
  • plant-based bacon
  • 400 g white mushrooms
  • 400 g cherry tomatoes
  • sliced bread
  • plant-based butter or spread
  • 400 g baked beans


Pre-heat the oven to 200˚C (180˚C fan)/390˚F (350˚F fan)/gas mark 6 (gas mark 5 fan).

Check the packets for cooking instructions and, once the oven is up to temperature, add the hash browns and sausages to an oven tray. After 5 minutes or so, add the cherry tomatoes to a small oven tray or dish, drizzle with a little olive oil and a pinch of salt and add to the hot oven for 10-12 minutes until juicy and softened.

Fry the plant-based bacon and mushrooms, heat up the baked beans and toast the bread.

To make the Tofu Scramble

Press the firm tofu until most of the water has been drained from it.

Melt plant-based butter or spread in a pan. Crumble the pressed firm tofu into the hot pan, then season with salt and olive oil. Fry until the pieces start to lightly crisp up, then lower the heat.

Place the silken tofu into a blender and add salt, turmeric, onion powder and garlic powder. Blend until completely combined and smooth.

Pour the silken tofu mixture into the warm pan with the fried firm tofu. Mix together and heat everything through, adding black pepper to taste.

To serve

Serve the Tofu Scramble with roasted tomatoes, sautéed mushrooms, plant-based sausages, plant-based bacon, hash browns, baked beans and toast, and sprinkle some chives over the tofu.

Additonal notes

Recipe and video created for Meat Free Monday by Alexis Tymon

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