Who says you can’t enjoy the classics while eating animal-free? Sometimes you just want something familiar, and that’s where this satisfyingly savoury brekky muffin comes in!
You will need
Serves 2
- 2 tablespoons olive oil
- 1 large onion, chopped finely
- 250 g (8 oz) packet microwave short-grain brown rice
- 400 g tin black beans, drained and rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon soy sauce
- 2 tablespoons barbecue sauce
- 1/4 cup plain all-purpose flour, plus extra for dusting
- 300 g (9 oz) silken tofu
- 2 tablespoons vegan mayonnaise
- 1/4 teaspoon ground turmeric
- Pinch of kala namak (black salt)
- 2 english muffins, split
- 2 tablespoons olive oil, extra
- 2 slices vegan cheddar
- tomato sauce, to serve
Recipe: Women's Weekly
Directions
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Step 1
Heat olive oil in a medium frying pan over high heat; cook onion, stirring frequently, for 5 minutes until browned. Transfer to a food processor with cooked rice, beans, paprika, onion and garlic powders, barbecue sauce, soy sauce and flour; season. Pulse until mixture comes together.
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Step 2
Line a tray with plastic wrap. With damp hands, shape 1/3-cup amounts of mixture into six 8 cm patties. Place on tray; freeze for 20 minutes or until firm.*
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Step 3
Pat tofu dry with paper towel. Cut tofu in half horizontally to make two 1 1/2 cm thick slices. (Take care with cutting the tofu as it can be soft.) Using an 8 cm cutter, carefully cut one round from each tofu slice.** Combine vegan mayonnaise, turmeric, and kala namak in a small bowl.
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Step 4
Preheat grill (broiler) on high. Place muffin halves, cut-side up, on an oven tray; place under grill until lightly toasted.
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Step 5
Heat half the extra oil in a non-stick frying pan over medium heat. Lightly dust patties with extra flour. Cook patties for 3 minutes on each side or until browned. Top toasted muffin bases with patties and a slice of cheese; place under grill for 30 seconds or until melted.
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Step 6
Heat remaining oil in same pan; cook tofu rounds for 2 minutes on each side or until crisp and golden. Place on cheese-topped patties.
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Step 7
Place a tablespoon of turmeric mayo in the centre of each tofu round to resemble an egg yolk. Add tomato sauce to taste and top with muffin lid.
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Step 8
Serve the breakfast muffin as is or plated with sliced avocado, baby spinach leaves and hash browns!
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Hot tip!
*This recipe makes 6 patties but only uses 2 in these breakfast muffins; freeze the remaining 4 patties in an airtight container between sheets of baking paper for up to 2 months. To use, cook from frozen.
**Tofu off-cuts can be added to a fruit smoothie for an added protein boost!
Recipe: Women's Weekly
