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Vegan Black Bean and Scrambled Tofu Breakfast Bowl with Crispy Potatoes

Serves 2, 45 minutes -1hour.


(For the black beans):

  • 1 Romano Pepper

  • 1 Red Onion

  • 3 Cloves of Garlic

  • 240g Tinned Black Beans (drained and rinsed)

  • 2tsp Smoked Paprika

  • 2 Plum Tomatoes

  • 1tsp Ground Coriander

  • 1tsp Garlic Powder

  • 1tsp Dried Oregano

  • 1tbs Brown Sugar

  • 1/2 Litre Vegetable Stock

(For the scrambled tofu):

  • 250g Medium-Firm Tofu

  • 1tsp Garlic Powder

  • 1tsp Onion Powder

  • 1tsp Dried Oregano

  • 1/2tsp White Pepper

  • Salt

  • Olive Oil

(For the crispy potatoes):

  • 2 Large Potatoes

  • 1tsp Dried Oregano

  • 1/2tsp Dried Coriander

  • 1tsp Garlic Powder

  • 1tsp Smoked Paprika

  • Black Pepper

  • Salt

(to garnish):

  • Parsley

  • 1 Lime


  1. Wash and peel the potatoes.

  2. Dice the potatoes into small cubes and place them into a saucepan of cold water (add 2tsp of salt to the water).

  3. Place the saucepan on the stove and bring the water to the boil.

  4. Squeeze the tofu between a few layers of kitchen paper to get out some of the moisture.

  5. Boil the potatoes until they are just cooked.

  6. Strain them and leave the potatoes in the sieve over the pan to air dry.

  7. Finely dice the tomatoes, pepper, red onion and mince the garlic cloves.

  8. Bring a small saucepan to medium - high heat.

  9. Add oil to the pan along with the chopped pepper, onion and garlic.

  10. Sauté them for 5 minutes until the onion starts to caramelise.

  11. Add in the black beans along with the herbs and spices.

  12. Cook for 3 minutes and then add the tomatoes, brown sugar and stock.

  13. Leave to simmer for 15-20 minutes until the sauce has thickened.

  14. Meanwhile bring a frying pan to medium-high heat with a thin layer of sunflower/ vegetable oil.

  15. Once the oil is hot add the potatoes and leave them to start getting crispy.

  16. Bring an additional frying pan to medium high heat and break the tofu apart into medium sized pieces.

  17. Add the tofu and 3tbs of oil to the pan.

  18. Add the herbs and spices to the potatoes and make sure to toss/ turn them every few minutes to make sure all the sides are getting crispy.

  19. Add the rest of the ingredients to the tofu and mix so it's evenly coated and sauté until golden.

  20. Taste it all for seasoning, adding more salt if needed.

  21. Wash the parsley and finely chop it then cut the lime into wedges.

  22. In a dish spoon the black beans then top with the scrambled tofu and crispy potatoes.

  23. Garnish with the parsley, squeeze over the lime and enjoy!

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