A Vegan Breakfast/Brunch - Tofu Scramble W/Avocado Toast

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Tempeh is higher in protein, while chickpeas are budget-friendly.

nutritional yeast

🥗Healthier: miso paste

💰Cheaper: parmesan cheese

Miso adds umami flavor, while parmesan is often more accessible.

black salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt is a common substitute for flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is less expensive.

Prep your veggies and spices: measure out one teaspoon each of garlic powder, black pepper, cayenne pepper, red chili pepper, turmeric, and salt.

Heat two tablespoons of coconut oil in a pan.

Add chopped onions, garlic, and red bell pepper to the pan and let them simmer.

Add the spices to the pan and stir, then continue to simmer.

Add chopped red chard to the pan and cook down.

Add sliced mushrooms to the pan.

Add a little extra turmeric for color and let it cook down further.

Put the sourdough bread in the oven on broil for a few minutes until toasted.

Once the bread is toasted, mash the avocado in a bowl with a fork.

Spread the mashed avocado evenly on the toasted bread with a knife.

Top the avocado toast with thinly sliced red onion and green onion.

Plate the tofu scramble and add avocado slices on top.

Finish with a sprinkle of cayenne pepper, black pepper, and a squeeze of lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens