Vegan Sourdough Avocado Toast with Toppings
Ingredients
- sourdough bread
- avocado
- mushrooms
- tomatoes
Tofu scramble
- 0.5 tablespoon olive oil
- 0.5 of 16-ounce block firm tofu
- 1 tablespoon nutritional yeast
- 0.5 teaspoon salt
- 0.13 teaspoon turmeric
- 0.13 teaspoon garlic powder
- 1 tablespoon non-dairy milk, unsweetened and unflavored
Preparation
Preheat oven to 200°C for roasting tomatoes or use another method if available
Roast the tomatoes in the oven until soft and slightly charred, about 15-20 minutes
Sauté the mushrooms in a pan with Tamari sauce until tender and browned
Heat the olive oil in a pan over medium heat. Mash the block of tofu right in the pan with a potato masher or fork. Cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.
Add the nutritional yeast, salt, turmeric, and garlic powder. Cook and stir constantly for about 5 minutes.
Pour the non-dairy milk into the pan and stir to mix.
Toast the sourdough bread until golden brown
Mash the avocado and spread it on the toasted bread
Assemble the toast by adding the tofu scramble, sautéed mushrooms, and roasted tomatoes on top
