Tofu Scramble on Avocado Toast
Ingredients: Tofu, Garlic powder, Onion powder, Turmeric, Paprika · 20 min cook time · 600kcal · $7.22
Ingredients
200g Tofu, 1tsp Garlic powder, 1tsp Onion powder, 0.5tsp Turmeric, 0.5tsp Paprika, 0.5tsp Aleppo pepper, 0.25tsp Black pepper, 0.25tsp Kala namak (Indian black salt), 2tbsp Nutritional yeast, 1tbsp Tahini, 0.5cup Plant-based milk (oat milk or sweet milk), 1ea Avocado, 0.25tsp Salt, 0.5ea Lemon, 2tbsp Hemp seeds, 1tbsp Oil, 1slice Whole wheat seeded sourdough bread, 2tbsp Red cabbage sauerkraut, 10g Broccoli sprouts
Instructions
1. Combine garlic powder, onion powder, turmeric, paprika, Aleppo pepper, black pepper, kala namak, nutritional yeast, tahini, and plant-based milk in a bowl to create the eggy sauce for the tofu scramble.
2. Prepare the avocado mash by mashing avocado with salt, lemon zest, and lemon juice. Stir in hemp seeds.
3. Crumble the pressed tofu by hand into Goldilocks-sized chunks.
4. Heat oil in a large non-stick fry pan over medium-high heat. Add the crumbled tofu and pan-fry until golden brown, about 5-7 minutes, stirring occasionally.
5. Fold in the eggy sauce and cook until it reaches your preferred consistency.
6. Toast the sourdough bread. Spread avocado mash on the toast, then top with tofu scramble, red cabbage sauerkraut, and broccoli sprouts.
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