Vegan All-Day Breakfast

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August 1, 2018

What’s an all-day breakfast without canned beans, mushrooms and tomatoes? This classic recipe can be cooked under the grill, just using one tray!

This recipe was created with love by Azmina Govindji for Love Canned Food.

  • Prep: 15 mins
  • Cook: 20 mins
  • Serves: 4 Servings


1Wrap the tofu in 3 sheets of kitchen paper, and place some plates on top to remove as much water as you can.

2Set the grill to high, and lightly grease a large shallow baking tray.

3Crush the cornflakes in your hand and mix on a plate with Fajita seasoning.

4Cut the tofu into small chunks. Gently coat the tofu chunks in the seasoned cornflake crumbs, place on the tray and drizzle with olive oil. Grill under high heat for 3-4 minutes each side.

5Meanwhile, slice the potatoes and flavour with black pepper, garlic granules, fresh parsley and the chives. Place the potatoes on the tray and grill on one side till crisp (about 5 minutes).

6Toss the mushrooms in thyme and smoked paprika, and add to the tray with the drained whole tomatoes.

7Serve your vegan creation with peppered sliced avocado and baked beans.

Nutritional information

Energy (kcal) 646
Fat (g) 25.5
Sat fat (g) 4.9
Carbs (g) 60
Sugar (g) 11.8
Fibre (g) 17.7
Protein (g) 35.1
Salt (g) 4.49



1 x 560g canned whole potatoes

1 x 300g canned whole tomatoes

1 x 290g canned sliced mushrooms

1 x 415g canned baked beans

250g firm tofu, drained

2 tbsp olive oil, for greasing and drizzling

15g cornflakes, crushed

2 tsp vegan smoky barbecue seasoning mix

1 tsp garlic granules

1 tsp black pepper

Handful of fresh parsley, chopped

Handful of fresh chives, snipped

Handful fresh thyme or ½ tsp dried thyme

½ tsp smoked paprika

1 ripe avocado, sliced


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