Big breakfast

Power up with a whole food plant-based brekkie this weekend. Yum.

Recipe by Adam Guthrie

Serves 4


  • 800g firm tofu, grated or crumbled
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp ground turmeric
  • 1 red capsicum, diced
  • 1 broccoli head, broken into florets, stalk finely diced
  • 2 carrots, grated
  • 2 cups frozen peas
  • 4 tbsp soy sauce
  • 2 tomatoes, cut in half
  • 8 asparagus spears
  • 8 mushrooms, sliced
  • 4 cups baby spinach leaves
  • 8 slices wholemeal sourdough, toasted
  • 1 avocado, peeled and cut into quarters
  • Salt and pepper


  1. Heat a wok. Add the tofu, cumin, coriander, and turmeric then stir well to coat the tofu.
  2. Add the diced capsicum, broccoli stems, broccoli florets, carrots and frozen peas.
  3. Stir well over a high heat for two minutes then add the soy sauce. Continue to stir over a medium heat until vegetables are soft but still firm.
  4. Meanwhile, in a hot frying pan, add the tomato halves cut side down, asparagus and mushrooms and cook, turning occasionally, until soft but firm and starting to colour.
  5. To serve, place toasted sourdough in a bowl, top with scrambled tofu, then add the spinach leaves, avocado, asparagus, mushrooms and tomato.
  6. Season with salt and pepper to taste.