- 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.