This dish is the perfect savoury breakfast/brunch idea for when you want something super filling and packed with flavours. I absolutely love the tofu omelette, it’s super fluffy and it goes so well with the crunchy veggie patty. If you really want to go all out add a slice of vegan cheese and your stomach will sing with joy 🙂
2 english muffins – I have used wholemeal
2 Strong Roots pumpkin & spinach burgers
2 Strong Roots Avocado halves (defrosted)
2 slices of a quite large tomato
a handful of rocket or spinach leaves
the juice of 1/2 lemon
salt and pepper to taste
For the tofu omelette:
170gr of silken tofu
1/4 cup of chickpea flour also called gram flour
1/4 cup of water
1 tablespoon of nutritional yeast
1 teaspoon of corn flour
1/2 teaspoon of garlic powder
1/2 teaspoon of turmeric powder
salt and pepper to season
1 tablespoon of coconut oil for cooking
Optional: you can also add a slice of vegan cheese or vegan mayo on top of the burger if you really want to go all out 🙂
With a fork mashed up the avocado halves until you have a guacamole kind of consistency. Add the lemon juice and season with salt and pepper. Leave it onto one side while you are preparing the rest.
Place the spinach and pumpkin burgers on a baking tray and cook them in the oven at 180 degrees Celsius for about 20 minutes until crispy on the outside.
In the meantime make the tofu omelette. Place all the ingredients into a blender and blend until you have a completely smooth and thick batter. You can also add in a handful of spinach and blend again. The taste won’t change dramatically, it’s an easy way to add more veggies into this meal.
Heat the coconut oil in a non stick pan. Spread the batter into 2 round pancakes kind of shape, you want them to be quite thick. Cover the pan with a lid, turn the heat down slightly and let the steam cook the pancakes throughout. The pancakes are ready to be flipped when the top is solid to the touch.
Flip the pancakes and cook them onto the other side for another 3-5 minutes. At that point place the muffins into the toaster or the oven.
Slice the muffins in half. Spread a thick later of guacamole on one side, top it with some fresh rocket or spinach, add the spinach and pumpkin burger, the slice of tomato and the tofu pancake. Spread some more quacamole onto the other half of the muffin and enjoy!