Bank Holiday Brunching

Finally, a bank holiday weekend that we can actually leave our houses for! We have rounded up our favourite brunch recipes to ease yourself into the weekend with.

We missed out on a lot of long weekends this year so there's a lot of making up to do. As there will probably be a lot of sore heads (ūü§™ ) so we have rounded up our favourite brunch recipes to ease yourself into the weekend with.


The Ultimate Avocado Toast

You might be thinking how #basic but hear me out...packed with so many beneficial omega-3's and a high amount of fibre, not only is this a morning health boost but also DELICIOUS. The marmite adds a whole new dimension.


  • 2 slices of toast (thickly sliced, multigrain)
  • 1 avocado
  • 1 teaspoon lemon juice (freshly squeezed)
  • 1 teaspoon olive oil
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon sea salt (flaky, if possible)
  • 2 teaspoon of marmite


  1. Toast the bread slices to your desired level of crunchiness. 
  2. Prepare the avocados right before you are ready to eat. Cut, pit, and remove the avocado from its peel. Mash them with a fork until you have your desired level of texture. Mix in the lemon juice as you mash. A fork works best but you can also use a mortar and pestle if you wish. 
  3. Divide the avocado mixture between the two slices of toast. Drizzle olive oil over the top of each slice. Add a sprinkle of the red pepper flakes and salt to each piece and serve immediately.

Tofu Scramble 

Fellow vegan friends, do you ever miss those buttery scrambled eggs on a Sunday morning? We've got you sorted. This tofu scramble is the perfect mix between scrambled eggs and an omelette with the added veg.


  • 1/2 onion (diced)
  • 1/2 green bell pepper (diced)
  • 1 block tofu (drained and pressed)
  • 2 tablespoons oil (or margarine)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon soy sauce
  • 1/2 teaspoon turmeric
  • 2 tablespoons nutritional yeast


  1. Press the tofu to remove any moisture. Once your tofu is well pressed, slice the tofu into approximately one-inch cubes.
  2. Then using either your hands or a fork, crumble it slightly to get the consistency you like for your scrambled tofu.
  3. Next, heat the oil or margarine in a large skillet or frying pan and sauté the chopped onion, pepper, and crumbled tofu for 3 to 5 minutes, stirring frequently.
  4. Next, add the garlic powder, onion powder, and soy sauce and reduce the heat down to medium. Allow your tofu to cook 5 to 7 more minutes, stirring frequently and adding a bit more oil if needed.
  5. Finally, add the nutritional yeast and stir to combine well and make sure that your tofu is well coated.
  6. To serve your tofu scramble, eat it just as it is, top it off with salsa, wrap it up in a warmed flour tortilla with a bit of salsa for a breakfast burrito, or top with plant-based cheese.

Fluffy Pancakes

You can't go wrong with a big old stack of fluffy American pancakes. Drizzle with as much maple syrup as your heart desires. We stock a dreamy pancake mix if you are want an easier option for your Sunday morning stack.


  • 1 cup buckwheat flour
  • 1 tablespoon coconut sugar
  • 2 tablespoons baking powder
  • Pinch of salt
  • 1 cup plant-based milk¬†
  • 2 tablespoons olive oil
  • Optional: sliced strawberries, chopped almonds, blueberries, chopped walnuts, peanut butter


  1. Sift the flour to bring in more air and combine with sugar, baking powder, and salt in a large bowl until well mixed.
  2. Mix in the milk substitute of choice and oil and beat together until the batter is smooth. 
  3. Drop 1/4 cup of batter at a time onto a hot oiled griddle or a well greased frying pan over medium-high heat.
  4. When bubbles appear on the surface of the pancake, approximately 3 minutes, flip and cook the other side for another 2 minutes.‚Äč
  5. Serve with your favourite toppings and enjoy!

Banana bread 

If you’re not sick of banana bread from lockdown, give this dreamy banana bread recipe a go. We love to serve it toasted with a big dollop of plant-based yoghurt, berries and a drizzle of peanut butter. Or if you're feeling lazy, buy our ready-to-bake banana bread kit!


  • 2 cups all-purpose flour
  • 3/4 cups white granulated sugar
  • 1/2 cup dark brown sugar¬†
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 cup plant-based milk
  • 4 large very ripe bananas, mashed
  • 1/4 cup olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 handfuls of chopped pecans


  1. Preheat the oven to 180C. Lightly oil a 9 x 5-inch loaf pan and set aside.
  2. In a medium-sized mixing bowl, sift together the flour, white sugar, dark brown sugar, baking soda, salt, and cinnamon.
  3. In a large mixing bowl, whisk together the soy milk and cider vinegar and let it stand for 2 minutes.
  4. Add the mashed banana, oil, maple syrup, and vanilla extract, whisking until well combined.
  5. Add the dry ingredients to the wet, mixing until just combined (do not over-mix).
  6. Fold in the chopped nuts and pour the batter into the prepared loaf pan.
  7. Bake for about 1 hour and allow to cool.

We would love to see your creations. Tag us on Instagram using #PRESSSQUAD.

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