A Big Weekend Brekkie Two Ways – Vegan Style

When the weekend rolls around there’s nothing quite like a good cooked breakfast to get the day started. First of all, it’s nourishing, second it’s delicious and thirdly it’s a great way to just sit back and relax in the morning.

Today Anthea Amore is about banish any thoughts of bacon and eggs with these two big, healthful vegan breakfasts from her brand new recipe book HUNGRY for more crazy good vegan food.

It’s all the buzz and it’s no wonder why, this all-encompassing book of vegan meal solutions has over 150 recipes! It’s got everything from drinks, starters, soups and salads right through to lunch, dinner, desserts and of course breakfast. Plus all of Anthea’s recipes are inspiringly 100% plant-based, cane sugar free and 95% gluten free.

Anthea has been cooking vegan food for nearly two decades, long before there were vegan cafes on every second block and plant-based delights started ruling social media. In fact she’s made it her life’s work to help elevate vegan food to the record heights of popularity it’s now experiencing which is why she called her second recipe book HUNGRY for more crazy good vegan food, because “the world may be more HUNGRY for crazy good vegan food than ever before.”

So grab the paper, sit back and enjoy a good vegan brekkie this weekend, we promise you won’t be disappointed!

Option One: Scrambled tofu with kale & broccoli

I have made many versions of scrambled tofu over my years of being vegan but this is one of the best! It’s full of flavour, with all the green goodness of kale and broccoli, as well as all the healthy benefits of fresh turmeric, ginger and garlic.

I grow a lot of turmeric and ginger in my garden and after harvest I just keep it fresh in my fridge for a few weeks or months with the dirt still on it, wrapped up in a bit of newspaper. Just as I see it begin to deteriorate, I scrub off the dirt and keep it in my freezer for when it’s not in season. Taking it out when I need it for a dish such as this, or a curry, soup, smoothie, rice dish or whatever. Simply grate it frozen and add to your dish.

For those chasing protein, the tofu is full of that so this breakfast has it all! I love that it’s simple to make (and did I mention it tastes wonderful?).

Makes: 4-6 serves

Preparation time: 10 minutes Cooking time: 10 minutes


 250g firm tofu, crumbled

Cold-pressed olive oil, for frying

1 small garlic clove, finely diced

3 tablespoons finely grated fresh turmeric

1 tablespoon finely grated fresh ginger

¼ teaspoon cracked black pepper

½ teaspoon quality salt

1 spring onion, finely sliced

1 tablespoon tamari (gluten-free soy sauce)

½ tablespoon savoury yeast flakes*

1 cup finely chopped broccoli florets

1 tablespoon lemon juice

1 cup kale, finely shredded

2 tablespoons roughly chopped fresh dill

2 tablespoons roughly chopped fresh flat-leaf parsley leaves and stems

4-6 slices toast (optional)

* You’ll find this ingredient at your local health-food store or online.


Sauté the tofu in a little olive oil with the garlic, turmeric, ginger, pepper, salt, spring onion, tamari and yeast flakes on a medium heat for 2-3 minutes.

Once the tofu is golden, add the broccoli and lemon juice and sauté for a further minute. Add the kale and cook until it softens and wilts.

Sprinkle with the fresh herbs and serve on its own or with a slice of toast.

Option Two: Smashed roast garlic & eggplant on sourdough toast with baby spinach & hazelnut dukkah

I’m definitely more of a savoury breakfast person than sweet, so this brekkie ticks all the boxes for me.

(Well, anything with avocado does really!) This makes a wonderful weekend breakfast treat. I love the spicy savoury-ness of the hazelnut dukkah with the succulent squishy texture and slightly smoky flavour of the eggplant, and the sticky sweetness of the smashed roast garlic. It satisfies my flavour palate as well as giving me the enjoyable sensation of several different textures in my mouth.

Like most dishes I cook, this one is simple and full of the natural flavours of whole foods, with a few subtle enhancements from the likes of cold-pressed olive oil, spices, quality salt and a twist of lime. This really does taste as good as it looks!

Makes: 2 serves

Preparation time: 10 minutes Cooking time: 25 minutes


1 medium eggplant, halved lengthways

1 large garlic clove, skin on

Quality salt, cracked black pepper and cold-pressed olive oil, for roasting

¼ cup lime (or lemon) juice

large basil leaves, rolled up and shredded

½ teaspoon quality salt, or to taste

2 slices sourdough bread or bread of your choice

Cold-pressed olive oil, for drizzling

1 avocado, halved, sliced

Handful baby spinach leaves

2 tablespoons Hazelnut dukkah (see my recipe, below, or use bought dukkah)

1 lime, cut into wedges

Hazelnut dukkah

½ cup toasted hazelnuts

1 teaspoon ground cumin

1 teaspoon ground coriander

2 tablespoons toasted white sesame seeds

¼ teaspoon cayenne pepper (optional)

1 teaspoon dried thyme

½ teaspoon quality salt


Preheat oven to 190°C fan forced. Place eggplant halves and garlic on a baking tray. Drizzle with olive oil and sprinkle with salt and cracked pepper. (I usually take this opportunity to bake something else for a meal later in the day or for the following day’s lunch.)

Roast the eggplant for 20-25 minutes or until very soft and golden. Assemble remaining ingredients, set the table, do what you’ve got to do while it’s cooking.

Once the eggplant and garlic are cooked, cool slightly until just warm. Add the lime juice, salt and shredded basil and toss.

Toast sourdough bread, drizzle with a little cold-pressed olive oil and arrange half an avocado on each slice. Plonk a handful of baby spinach on each piece and top with the warm eggplant and smashed garlic, followed by a generous sprinkle of dukkah. Serve with a wedge of lime and a smile to the lucky little recipient of such deliciousness!

 Hazelnut dukkah

Place all the ingredients in a food processor (except toasted sesame seeds), and pulse once or twice until hazelnuts are roughly chopped. A bit of texture is good here! Tip into a bowl and stir in sesame seeds and set aside until ready to serve.

Dukkah is great on soups, salads, rice dishes, vegetables and whatever takes your fancy! It stores well in the fridge for 2-3 weeks.

How good do these sound? We’re looking forward to the weekend!

HUNGRY for more crazy good vegan food is available from now

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