Vegan Avocado and Egg Toast
Start your mornings off right with this irresistible Vegan Avocado and Egg Toast — a plant-based twist on the classic favorite. Featuring creamy mashed avocados seasoned with zesty lemon juice and a pinch of black pepper, this recipe takes a bold step further with a savory tofu scramble seasoned with turmeric, nutritional yeast, and black salt for an uncanny "egg-y" flavor. Served atop golden, crisp slices of whole grain bread and crowned with juicy cherry tomatoes, vibrant chives, and a hint of red pepper flakes, this dish is not only packed with protein and healthy fats but also brimming with fresh, satisfying flavor. Quick to prepare in just 20 minutes, this hearty, vegan breakfast or brunch option is sure to impress and fuel your day. Perfect for anyone seeking delicious plant-based recipes with nourishing, wholesome ingredients!
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Recipe Information
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
Instructions
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.
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.
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.
Toast the slices of whole grain bread until golden and crisp.
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.
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.
Serve immediately and enjoy your vegan avocado and egg toast.
Nutrition Facts
Calories |
1411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.7 g | 120% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2101 mg | 91% | |
| Total Carbohydrate | 98.9 g | 36% | |
| Dietary Fiber | 38.3 g | 137% | |
| Total Sugars | 13.9 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 890 mg | 68% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2775 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
