Reading Time: 2 minutes The sandwich includes cherry tomatoes, tofu scramble, and smashed avocado
Reading Time: 2 minutes

Hit plant-based chef Gaz Oakley, of Avant Garde Vegan, has released a new recipe for a breakfast sandwich dubbed ‘The Morning Avo’.

The recipe is a collaboration with meat-free food company Linda McCartney Foods, and makes use of the brand’s vegan breakfast sausages.

Linda McCartney’s Vegetarian Sausages, which are fully plant-based, are available in the freezer section at Tesco, Asda, Sainsbury’s, Morrisons, Waitrose and Ocado.

‘Ultimate hangover cure’

‘The Morning Avo’ – which includes such ingredients as avocado, mixed seeds, and cherry tomatoes – is intended to be the ‘ultimate hangover cure’.

Oakley said: “I can’t wait for people to try this recipe at home; hearty Linda McCartney’s sausages and tofu scramble teamed with fresh smashed avocado makes this muffin perfect the morning after a night out!

“Big love.”

‘The Morning Avo’ Recipe

Serves 4


4 Linda McCartney’s Vegetarian Sausages

2 tbsp Vegetable oil, for baking or frying

4 Toasted Muffins

20 Cherry Tomatoes (5 per muffin)

Pinch of Sea Salt & Cracked Black Pepper

Mixed Seeds


Scrambled Tofu

1 tbsp Vegetable Oil

280g Block of Firm Tofu, drained

1 tsp Ground Turmeric

1/4 tsp Cayenne Pepper

1/4 cup Almond Milk

Handful of Fresh Baby Spinach

Pinch of Sea Salt & Cracked Black Pepper

Smashed Avocado

2 Very Ripe Avocados, Peeled & De-stoned.

Juice of Half a Lime

Pinch of Sea Salt & Cracked Black Pepper

1 tbsp Chopped Fresh Chives

1/4 tsp Dried Chilli Flakes (optional)


Pre-heat your oven to 180 degrees & line a baking tray with greaseproof paper. Place the sausages onto the tray & bake for 25 minutes.

1.While the sausages are baking, move on to the smashed avocado. Add the avocados to a bowl, and give them a mash. Then stir in the rest of the ingredients, taste for seasoning and set aside until you’re ready to serve.

2. After 15 minutes of cooking the sausages, remove the tray from the oven. Place the tomatoes on the tray & sprinkle over a pinch of seasoning. Place the tray back into the oven for the last 10 minutes of cooking.

3. For the scrambled tofu, pre-heat a large non-stick frying pan over a medium heat, and add the coconut oil. When the pan is hot, simply crumble the tofu using your hands into the frying pan. Add the turmeric, cayenne & seasoning and allow it to cook for 3-4 minutes, stirring now and then.

4. Once the tofu has a little colour, add the milk. Turn the heat down and let it cook for 2-3 minutes. It should really start to resemble scrambled eggs at this point. Turn up the heat and quickly add the spinach, stirring for 1 minute or until the spinach has wilted. Turn off the heat and set it aside until you’re ready to serve.

5. Cut the cooked sausages in half lengthways before serving, then build your muffin. Garnish with a sprinkling of seeds & a squirt of ketchup.

Emily Court

Emily Court is a writer and content creator published in Plant Based News, Raise Vegan, Living Vegan and The Financial Diet. A self-described "recovering vegan hothead," she is now a pragmatic member of Vancouver's vibrant and growing plant-powered community. Hailing from Halifax, Nova Scotia, she holds a BA in Spanish and certificate in Intercultural Communication from Dalhousie University, where her thesis focused on topics of cultural and gender-based discrimination. She aims to apply a privilege-conscious and culturally sensitive approach to her work in all fields.