Vegan Avocado and Egg Toast
Elevate your breakfast or brunch game with this irresistible Vegan Avocado and Egg Toast, a plant-based twist on a classic favorite! Creamy mashed avocado, seasoned with tangy lemon juice and hints of black pepper, serves as the perfect base atop golden, crunchy whole-grain bread. The real star, however, is the tofu scramble—crafted from medium-firm tofu, turmeric, and nutrient-packed nutritional yeast, it delivers an uncanny "eggy" flavor thanks to black salt (Kala Namak). Juicy cherry tomatoes, fresh chives, and a sprinkle of red pepper flakes add vibrant color and flavor, making every bite as satisfying as it is nourishing. Ready in just 20 minutes, this recipe is ideal for a quick, nutrient-rich meal that’s completely vegan and utterly delicious.
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Ingredients
- 2 whole ripe avocados
- 200 grams medium-firm tofu
- 2 tablespoons nutritional yeast
- 0.5 teaspoons turmeric powder
- 0.5 teaspoons black salt (Kala Namak)
- 2 tablespoons extra virgin olive oil
- 0.25 teaspoons salt
- 0.25 teaspoons freshly ground black pepper
- 4 slices whole grain bread
- 1 tablespoon lemon juice
- 8 whole cherry tomatoes
- 2 tablespoons fresh chives
- 0.25 teaspoons red pepper flakes
Directions
Step 1
Begin by preparing the tofu. Wrap the tofu block in a clean kitchen towel and press gently to remove excess water. Crumble the tofu into small pieces resembling scrambled eggs and set aside.
Step 2
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the crumbled tofu, nutritional yeast, turmeric powder, and black salt to the skillet. Stir well and cook for 5-7 minutes, or until heated through and slightly golden. Remove from heat.
Step 3
While the tofu is cooking, halve the avocados, remove the pits, and scoop the flesh into a bowl. Mash the avocados with a fork, then season with salt, black pepper, and lemon juice. Mix until well combined.
Step 4
Toast the slices of whole grain bread until golden and crisp.
Step 5
Assemble the toast by spreading a generous layer of mashed avocado onto each slice of toasted bread. Top with an equal portion of the scrambled tofu mixture.
Step 6
Slice the cherry tomatoes in half and place them over the tofu. Garnish with chopped fresh chives and a pinch of red pepper flakes for a little heat.
Step 7
Serve immediately and enjoy your vegan avocado and egg toast.
Nutrition Facts
| Serving size | (812.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1411.2 |
| Total Fat 93.7g | 0% |
| Saturated Fat 13.8g | 0% |
| Polyunsaturated Fat 2.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2100.7mg | 0% |
| Total Carbohydrate 98.9g | 0% |
| Dietary Fiber 38.3g | 0% |
| Total Sugars 13.9g | |
| Protein 60.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 889.5mg | 0% |
| Iron 17.6mg | 0% |
| Potassium 2775.4mg | 0% |
Source of Calories