Leftover Squash Breakfast Bowl
Ingredients
- 1 block tofu
- 1/4 cup nutritional yeast
- 1 teaspoon black lava salt
- 1/2 teaspoon garlic powder, thyme, paprika, or seasonings of choice
- Massaged kale with lemon juice
- Roasted squash
- Chopped tomatoes
- Avocado
Preparation
Throw the squash in the oven on 300 degrees or low broil to crisp up.
Make the tofu scramble by adding tofu, nutritional yeast, and seasonings to a skillet over medium heat. Use the back of a wooden spoon to mash and scramble until golden.
Place all ingredients in a bowl and top with cranberry sauce or hot sauce.
Arrange the avocado into a rose shape.
Tips
This bowl is perfect for using Thanksgiving leftovers and can be customized with any protein or seasonings.
Add relish for a festive touch or make it for guests to impress with the avocado rose.
Ideal for a light and healthy breakfast after holidays.
