Vegan Brunch Stack

Serves: 2

Prep: 5 mins

Cook: 20 mins

VG

INGREDIENTS:

• 2 slices sourdough

• 2 portobello mushrooms

• 1 large tomato

• 4 thick slices tofu

• 1/2 avocado, sliced

• 1 handful of fresh Thyme and Coriander, finely chopped

• 1 tbs olive oil

• 1/2 tsp Turmeric

METHOD:

Heat the oven to 180C/160C Fan/Gas 4

Cut the tomato into thick slices.

Rub a small amount of olive oil and the turmeric on to the tofu until finely coated then place on a baking tray with the mushrooms and tomato.  Bake for 20 minutes until the mushrooms are just soft and tofu crispy on the outside.

Meanwhile mix the thyme, coriander and olive oil to make a herb oil.

Lightly toast the bread before stacking the roasted mushroom, tofu, tomato and avocado on top.

Assemble together in a stack, season with salt and pepper, then drizzle over the herb oil.

TIPS: A dollop of hummus and a scattering of seeds can also be added to the stack!