Full Vegan Breakfast

Start with the potatoes. Preheat the oven to 190°C. Cut the potatoes into quarters or halves if they are very small, making sure they are all a similar size. Place them into a baking dish with the tomatoes. Ideally the baking dish is not too big, so that everything fits snuggly in it, without too much empty space.

Mix the gochujang with 1 tsp of sesame oil, 1 tbsp of olive oil, ¼ tsp salt, ¼ tsp maple syrup and plenty of black pepper. Pour this over the potatoes and tomatoes and mix well to make sure everything is well covered.

Bake for 30-35 mins, tossing once or twice, until the potatoes are starting to crisp up on the edges and the tomatoes have yielded most of their juice.

Next, marinate the tofu. Slice the block into thin slices, about 3 cm thick. Make the marinade in the dish or container that the tofu will fit in. Mix 2 tbsp of soy sauce, 1 tsp maple syrup, ½ tsp smoked paprika, 1 tsp tomato paste and 1 tbsp of olive oil. Pour this over the tofu and make sure all of the slices are covered. Set aside for now.

To make the mushrooms, roughly chop any large ones into bite-sized pieces and place in a baking dish. Mince the garlic and add this to the mushrooms with plenty of salt and pepper and a good drizzle of olive oil. Use plenty of olive oil, ideally there will be a little extra at the bottom of the dish, this will help get them extra juicy. Roast for about 20 mins, until caramelised.

Now, lay the tofu onto a baking tray lined with parchment paper. Make sure they are not overlapping. Bake for 8 mins, flip, brush with the extra marinade and bake for another 8-10 mins until it’s starting to crisp up on the edges.

To air fry, cook them at 200°C for 10 mins, flipping them and brushing the marinade over halfway through.

When they come out of the oven, brush them again with the remaining marinade. They should have a firm bite and be slightly crispy on the edges but not hard and crunchy.

To heat the beans, decant them into a small baking dish and add 1 tsp of soy sauce and 1 tsp of smoked paprika and mix. If using, sprinkle over the vegan grated cheese, then bake for about 10 mins on the lower shelf, until bubbling.

While everything is in the oven, slice your avocado and season with salt and pepper and a drizzle of olive oil. Toast and butter your bread with vegan butter. Finely chop the chives.

To serve, dish out everything onto two plates or onto one big platter. Scatter over the chives and tuck in.