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Avo Toast with Tofu Scramble
'What recipes can i make with avocado' we hear you ask.
Looking for something a little more exciting than avocado on toast? Today we russell up a delicious plant based breakfast idea.
So today we are cooking Scrambled tofu and avocado toast. A great vegan alternative to scrambled egg.
The scrambled tofu is seasoned to perfection, making it very egg-like with that eggy texture. Teamed with wholewheat toast, this makes for a really well-rounded breakfast. You've got healthy fats and a fantastic source of protein from the tofu...what’s not to love? A great healthy vegan breakfast recipe.
💚As so many of you downloaded and loved our original veganuary meal plan, we decided to give it an update and rename it the Daily Dozen meal plan. If you haven't already downloaded the meal plan then grab it inside our new platform BOSH+ completely free! -https://www.boshplus.com/offer... 💚
For the tofu scramble
- 2 tbsp of olive oil
- 1 clove of garlic
- 450g firm tofu
- ¼ tsp turmeric
- 1 tsp cumin
- 1 tbsp nutritional yeast
- 1 tsp soy sauce
- Sea salt and black pepper to taste
- 10g flat leaf parsley leaves
For the avo toast
- 1 large ripe avocado
- 1 lemon
- Pinch curry powder
- Pinch cayenne pepper
- Pinch sea salt
- 2 slices of granary sourdough toast
- 100g Kale
- Pinch chilli flakes
- 1 tbsp extra virgin olive oil
- Kitchen roll
- A heavy weight (like a large hardback book)
- Mixing bowl
- Large frying pan
First make the tofu scramble (this can be done in advance). Press the tofu by wrapping well in kitchen paper and placing under a heavy weight. Leave to press for at least 30 minutes (or overnight in the fridge).
Once the tofu is pressed, crumble into small pieces. Peel and grate the garlic. Warm the olive oil in a frying pan over a medium heat. Add the garlic, turmeric, cumin, nutritional yeast and soy sauce and stir for a 30-45 seconds. Add the crumbled tofu and sauté for 4-6 minutes, stirring regularly with a spatula. Take the tofu off the heat, taste, season to perfection with salt and pepper and stir. Sprinkle the parsley over the scrambled tofu as a garnish.
Cut the avocado in half, remove the stone and scoop out the flesh into a bowl. Zest the lemon into the bowl. Cut the lemon in half, squeeze the juice into the bowl (catching any pips in your other hand). Sprinkle a few pinches of curry powder, cayenne and salt into the bowl and mash the avocado to the consistency that you fancy.
Toast the bread. While the bread is toasting, remove the stems from the kale and finely slice. Fill a large bowl with boiling water, add the kale and remove after 30 seconds. Strain the kale, put it back to a bowl and sprinkle over pinches of sea salt, chilli flakes and a drizzle of olive oil. Toss the kale to coat.
To serve, spread half the avocado mixture on to the toast. Spoon the tofu scramble on the side, sprinkle over the kale and serve.
Transfer the remaining avocado to a small airtight container, drizzle over lemon juice to prevent discolouration, seal and place the container in the fridge.
Put the leftover tofu scramble in an airtight container, place in the fridge for later in the week (make sure the tofu is piping hot when you reheat).