Vegan Tomato, Avo & Basil Breakfast Croissant Recipe
Chef Charlotte's Vegan Tomato, Avo & Basil Breakfast Croissant Recipe is a delicious vegan alternative, perfect for brunch or lunch.
For the eggless mayo:
100g firm tofu
1tbsp vegan mayo
1/2tsp dijon mustard
A good pinch of ground turmeric
A squeeze of lemon juice
Salt & pepper
For the sandwich:
2 Pret Vegan Croissants (cooked & cooled slightly)
1 avocado, sliced
Juice of half a lemon
Eggless mayo (as above)
4 cherry tomatoes, halved
1 garlic clove
A few basil leaves
1 tbsp toasted pinenuts
Preheat the oven to 180°C/fan160°C/gas 4.
Add the halved cherry tomatoes to an oven proof dish with a generous splash of olive oil and the crushed garlic. Season with salt and pepper and mix to coat. Roast in the preheated oven for 20 minutes.
To make the eggless mayo, chop the tofu in to small cubes and add to a bowl with the mayo, mustard, turmeric (add a little more if you want it to look more yellow) and lemon juice. Season well with salt and pepper.
Mix all of the ingredients together and then mash the tofu slightly with a fork until you have a rough ‘egg-like’ texture.
Split the croissant in half, trying to leave the back edge attached.
Arrange the sliced avocado on to the bottom half of the croissant.
Split the eggless mayo between the 2 croissants. Top with the basil leaves and roasted tomatoes.
Finish with the toasted pinenuts and plenty of freshly ground black pepper.