Vegan MoFo 10: English breakfast cupcakes with scrambled tofu and bacon tempeh topping

A as you can see these Vegan MoFo weeks I’m totally obsessed with cupcakes. Yesterday morning my flatmate was having an English breakfast with beans, scrambled eggs and bacon. Staring at that scene my brain immediately  associated the English breakfast with a possible new savory recipe for the Genetically Modified Cupcakes.

Beans with tomato sauce turned into the filling and scrambled tofu with a slice of tempeh bacon into the topping of the cupcakes. I had my vegan breakfast and, since I has been satisfied of the result, today you can read the English breakfast cupcakes recipe.

For today on you can eat an English breakfast with the spoon, or the hands if you prefer!

english breakfast cupcakes with scrambled tofu and tempeh bacon topping
Ingredients (makes 10 cupcakes)

For the batter
1 1/2 cup all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup soy milk at room temperature
1/3 cup canola oil

For the filling
5 tomatoes or canned tomatoes
3/4 cup canned beans
1 onion minced
1 clove of garlic
extra-virgin olive oil
pinch of salt
pinch of sugar

For the bacon tempeh
10 thin slices of tempeh
2 tbsp soy sauce
2 tsp rice vinegar
1/4 cup water
1 tsp caster sugar
extra-virgin olive oil

For the scrambled tofu
1 block silken tofu
2 tbsp soy butter
2 tsp turmeric
pinch of salt

For the decoration
fresh black peppercorns

Start by making the filling, if you are using fresh tomatoes, slice the skin and put them into hot water for a few seconds. This procedure allow the skin to come off easily. Peel, extract and discard the seeds and cube.
Heat extra-virgin olive oil in a pan, add onion minced and gently sizzle for 5 minutes. Add tomato cubes or canned tomatoes, pinch of salt, sugar and cook with a saucepan lid for 15 minutes. Add canned beans, take off the lid and reduce the sauce. Turn off the heat and let it rest.

Preheat the oven to 180°.

For the batter whisk in a bowl soy milk and canola oil. In another bowl measure out flour, baking powder, baking soda and salt. Add dry ingredients to the wet and whisk until smooth. Scoop the batter into cupcake pans and transfer to the oven. Bake for 20-25 minutes. Remove the pan from the oven and allow to cool completely.

For the tempeh bacon. Cut 10 very thin slices of tofu. Bring soy sauce, rice vinegar, water, caster sugar and extra-virgin olive oil to a boil in a pan. Add tempeh slices and simmer until all the liquid is evaporated. Turn off the heat and remove tempeh from the pan.

For the scrambled tofu heat soy butter in a pa, add turmeric and gently sizzle until combined. Crumble tofu into the pan, add salt and cook, stirring often, until solid and browned.

Cut a cone shape out of each cupcake and cut the point off the cone. Fill the hole with the filling and replace the top.
I suggest to warm the sauce a bit and fill the cupcakes before serving, otherwise the cake would get wet.
Spread the scrambled tofu on the top of each cupcake and lay down a slice of tempeh bacon. Sprinkle fresh black pepper.

  1. kitwocky said:

    You are constantly rendering me slack-jawed. Amazing creations.

  2. Beautiful savory cupcakes with the glazed tempeh bacon! What a genius brekke cupcake!

  3. narf77 said:

    The ONLY thing stopping me racing over and cranking up Brunhilda (our 4 oven wood burning stove) from her simmering slumber right now is that I don’t have any tempeh :(. Oh well… might have to put this recipe on the back burner (pun somewhat intended 😉 ) till I get the ingredients to do these tasty morsels justice. Cheers for your inventive mind sir. We all appreciate it immeasurably 🙂

    • Thank you. If you have coconut flakes you could try to make tempeh with them. I’ve never made it, but I’m pretty curious about how it tastes!

      • narf77 said:

        I just found a recipe for how to make coconut bacon from a fresh coconut. Next thing on my list! 🙂

      • narf77 said:

        You could always get a fresh coconut and shave it with a potato peeler (what I am going to do)

      • You are right. That’s probably the easiest way to get flakes, but i know that I will cut my hand. As usual! 😉

      • narf77 said:

        I don’t just cut my hand, I end up flinging the peeler over the other side of the room…kitchen klutz… I wonder if there is a blog called “The Vegan Kitchen Klutz?” Might have to start one! 😉

      • Ahaha aha ahah. My hands are always full of scars and burns. The vegan kitchen klutz might be a good idea 😉

  4. Ally said:

    Brilliant! I can’t wait to see what you come up with next. 🙂

  5. India said:

    is this your best yet?! I think so. I would LOve to try these. You ARE going to write a cookbook, aren’t you?!

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