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Avo Toast with Tofu Scramble | Veganuary Week 2

Avo Toast with Tofu Scramble | Veganuary Week 2
Avo Toast with Tofu Scramble | Veganuary Week 2

Scrambled tofu on avocado toast! This is the breakfast of champions.

This scrambled tofu is seasoned to perfection, making it very egg-like and the texture is perfect. We love this dish, coupled with the refreshing smashed avocado on the whole-wheat toast, this makes for a really well rounded breakfast. You've got healthy fats and a fantastic source of protein from the tofu.



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


  1. 1.

    You will need...

    Kitchen roll | Heavy weight (like large hardback book) | Mixing Bowl | Large frying pan

  2. 2.

    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)

  3. 3.

    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 a 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

  4. 4.

    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 pinches of curry powder, cayenne and salt into the bowl and mash the avocado to your desired consistency

  5. 5.

    Toast the bread | Whilst 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 cover

  6. 6.

    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 i 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)