Sunday mornings are for made for sleeping in followed by a slow yummy breakfast right?
I decided to make myself a traditional cafe style big breakfast.
Spinach and tomato from my garden, mushrooms, hash brown, facon, vegg and sourdough toast.
The facon is one I bought from the Cruelty Free Shop a few months ago but hadn’t tried yet.
It certainly smelt like bacon while it was cooking (in the air fryer only for a few minutes) and tasted somewhat bacon-ey.
The vegg is a simple creation I made from tofu, Indian black salt and Follow Your Heart VeganEgg replacer mix for the yolk. I was pretty happy with the result. It certainly tasted like egg.
I might keep experimenting with variations of the vegg so stay tuned.
EASY ON A SUNDAY MORNING FACON AND VEGGPrint Recipe
- 1 piece of organic hard tofu
- 1/2 teaspoon of Indian black salt
- 1 tablespoon of Vegan Egg powder
- 1/2 cup of icy cold water
- Black pepper
Slice the tofu to you have a piece 1cm thick.
Use an egg ring to cut out a piece for your vegg. Use a knife to cut a smaller circle in the middle.
Cover on both sides with the Indian black salt then give a generous serve of cracked black pepper.
Place the vegg into a non stick frypan on medium heat.
In a mixing dish place the icy cold water and VeganEgg powder. Stir vigorously until there are no lumps.
Pour the mixture into the centre of the vegg until level to the top.
Once the centre in no longer liquid your vegg is ready.
TIP - Go easy on the Indian black salt because it has a very strong taste and smell.