Vegan Tofu Scramble with Avocado Toast
Ingredients
- 1/4 cup water
- broccoli
- mushrooms
- 1/2 block tofu
- 1 tablespoon nutritional yeast
- 1/4 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic salt
- 1 tablespoon cashew milk
- spinach
- sprouted rye toast
- avocado
Preparation
Sauté or steam broccoli and mushrooms in a pan with 1/4 cup of water for about 4-6 minutes.
Crumble 1/2 block of tofu into the pan and stir or cook for 3-5 minutes with the top off; no need to press the tofu, just drain the liquid.
Add 1 tablespoon nutritional yeast, 1/4 teaspoon turmeric, 1/2 teaspoon paprika, and 1/4 teaspoon garlic salt; stir and cook together for 5 minutes.
Add 1 tablespoon of plant milk (cashew milk used) and stir and cook for 2 minutes to achieve a softer, eggy texture.
Add spinach at the end and cook until wilted.
Serve with sprouted rye toast and avocado.
