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Vegan Breakfast Naan  with Confit Tomato and Avocado Mash


Saffron Tree TOGETHER Naan Blend – see the preparation method on the tin

Note about the naan blend

I used almond milk and coconut yoghurt to replace the dairy ingredients when making the naan.

Be cautious with the amount of water when bringing together the dough. Add a little at a time to reach the required consistency. The blend reacts slightly differently to moisture when adding the almond milk and coconut yoghurt.

For the avocado

2 x ripe avocados, mashed
1 x red onion, finely chopped
Zest of a lemon
Juice of half a lemon
1 x red chilli, finely chopped
Salt and pepper to taste

For the confit tomatoes

250g baby tomatoes
1 tbsp good-quality olive oil
Good pinch of salt
2 x twists of freshly ground pepper

To garnish

2 tbsp pine nuts, toasted
1 tbsp fresh pomegranate
Handful of fresh coriander


  1. In a mixing bowl, mash the avocado.
  2. Add the finely chopped red onion, lemon juice, lemon zest, red chilli and the salt and pepper.
  3. Mix thoroughly.
For the tomatoes
  1. Put the tomatoes into a mixing bowl.
  2. Add the olive oil, salt and pepper.
  3. Coat the tomatoes in the salty, peppery oil.
  4. Transfer them to a lined baking tray and place in a preheated oven at 200°C for 15 minutes.
  5. Remove from the oven and set aside.
  6. Place the naan on a serving plate.
  7. Add the avocado mix, then the confit tomatoes.
  8. Sprinkle the pine nuts, pomegranate and coriander on top.

Serving Notes

If you are not vegan, a poached egg goes particularly well with this vegan breakfast.

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