Serves: 2

  • 4 pieces of sweet potato hashbrowns
  • 2 Large handfuls of washed spinach
  • 1 avocado peeled, de-stoned and sliced
  • 200g mushrooms, finely sliced
  • 300g Cherry tomatoes
  • 200g silken tofu
  • 4 tablespoons nutritional yeast
  • 1 teaspoon ground turmeric
  • 1 clove of crushed garlic
  • 150ml unsweetened plant based milk
  • 1 spring onion finely chopped
  • Sprig of coriander, torn
  • 2-3 tablespoons of sriracha hot sauce
  • Salt and freshly ground black pepper to taste
  • Olive oil for frying


  1. Set the oven to 200C. Start by placing the sweet potato hash browns and washed cherry tomatoes too on a small baking tray.
  2. Drizzle with olive oil and place in the oven. In the meantime prepare your mushrooms by lightly frying until tender 3-4 minutes.
  3. Season well and put them on a plate in the oven to keep hot. In a bowl combine your tofu, turmeric, garlic and nutritional yeast with the dairy free milk. It will form the consistency of scrambled eggs.
  4. Without washing the mushroom pan add your tofu scramble mix and fry. Place a handful of spinach in each plate.
  5. Once cooked remove your hash browns and tomatoes from the oven. Add your tofu scramble and mushrooms to the plate, alongside your Sweet Potato Hash browns and cherry tomatoes.
  6. Add your sliced avocado and top with finely sliced spring onion and coriander. Add a drizzle of sriracha hot sauce. Serve piping hot and enjoy.

Recipe courtesy of Strong Roots