Sourdough Avocado Toast with Tofu Scramble Tamari Mushrooms and Roasted Tomatoes
Ingredients
- Sourdough bread
- Avocado
- Mushrooms
- Tamari
- Cherry tomatoes
- Olive oil
- Salt
- Pepper
Tofu scramble
- 0.5 tablespoon olive oil
- 0.5 (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 400°F (200°C).
Toss cherry tomatoes with a little olive oil, salt, and pepper. Roast in the preheated oven for 15-20 minutes until blistered.
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 to the tofu. Cook and stir constantly for about 5 minutes.
Pour the non-dairy milk into the pan and stir to mix.
In another pan, heat a little olive oil over medium heat. Add mushrooms and sauté until browned. Add tamari and cook until the liquid reduces, about 5 minutes.
Toast the sourdough bread until golden and crisp.
Mash the avocado and spread on the toast.
Top the avocado toast with the tofu scramble, tamari mushrooms, and roasted tomatoes.
