Vegan Scramble Toast

This toast is what dreams are made of. I absolutely love avocado toast (cliché) but this scramble brings it to the next level.

Prep time: 10 minutes

Servings: 2 toasts

Ingredients

- 200 grams of firm tofu

- 5 tbsp of unsweetened milk (almond, soy…)

- ½ tsp of sea salt

- ¼ tsp of turmeric powder

- ¼ tsp of each onion, garlic and smoked paprika powder

- 2 slices of toasted sourdough bread

- 1 avocado

- 4 tbsp of red onion

- 1 tbsp of fresh lemon juice

- Pinch of pepper

Instructions

Start by smashing your avocado until creamy, then adding in the lemon juice, red onion and s&p to taste
Crumble the tofu and add to an oiled pan on medium heat
Add in the turmeric, spices, sea salt and milk and combine
Let it sit in the pan until it has reached your desired heat
Add half of the avocado mixture on a toast, then add half of the scramble
Serve with fresh chopped parsley and chili flakes

How to store? Store the egg scramble in a sealed container in the fridge for up to 3 days.

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