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Cosy Weekend Brekky Plate


40 mins



A delicious gluten free and vegan weekend brekky made with scrambled tofu, roasted herb potatoes & asparagus - and of course, our Keto Premium Paleo Granola.
Cosy Weekend Brekky Plate
Cafe style food, made at home


2 potatoes, cubed

10 spears of asparagus

1 tbsp Premium Macadamia Oil

1 tsp salt

Black pepper

2 tbsp hemp parmesan (or sub with 1 tbsp dried herbs of choice e.g. thyme, rosemary + 1.5 tsp hemp seeds + 1.5 tsp nutritional yeast)

Scrambled Tofu:

1 block (300g) silken tofu

1 tsp Premium Macadamia Oil

1 tbsp nutritional yeast

1/2 tsp ground turmeric

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp paprika

1/2 tsp salt & pinch of ground pepper

2 tbsp unsweetened soy milk

To plate: 1 avocado, halved, 8 cherry tomatoes, halved, 2 tbs Keto Premium Paleo Granola


  • Preheat oven to 190C.
  • Rub potatoes and asparagus with oil, salt & pepper and hemp parmesan.
  • Add the potatoes to a lined baking tray and roast for 20 mins or until softened.
  • Add asparagus to the same tray and roast for another 10 minutes until asparagus and potatoes are golden brown.
  • Sprinkle additional hemp parmesan on top.
  • Heat oil in a frypan and add in the whole block of silken tofu.
  • Pan fry for 1-2 minutes until one side gets golden brown.
  • Use a wooden spatula to crumble the tofu into small pieces and add in the turmeric, nutritional yeast, garlic & onion powder, paprika, black salt and black pepper.
  • Stir fry for 1-2 minutes and then add in the soy milk; cook until desired consistency.
  • Divide all ingredients between your plates, top with avocado, tomatoes and Keto Paleo Granola and enjoy!