Sensational Vegan Chilean Breakfast: Delicious Avocado Toast, Spicy Paprika Tofu Scramble & Tropical Fruit Salad

Allergens

N/A

Ingredients

• 2 ripe avocados
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 4 slices of whole grain toast
• 16 oz firm tofu
• 2 tablespoons smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground white pepper
• 2 tablespoons olive oil
• 1 cup mixed tropical fruits (e.g., pineapple, mango, papaya)
• 2 tablespoons lime juice

Instructions

1. a. Prepare the avocado toast by slicing the avocados in half, removing the pit, and scooping out the flesh into a bowl. Mash the avocado with salt and black pepper to taste. Set aside. b. In a separate bowl, crumble the firm tofu and mix with smoked paprika, cumin, turmeric powder, garlic powder, ground black pepper, and ground white pepper. Heat olive oil in a pan over medium heat and add the seasoned tofu mixture. Cook for about 5 minutes or until golden brown, stirring occasionally. c. Toast the whole grain bread slices to your preferred level of crispiness. Spread the mashed avocado on top of each slice. d. Assemble the tropical fruit salad by mixing the chopped fruits with lime juice. Divide the fruit salad evenly among four serving plates. e. Top each toast with a generous portion of spicy paprika tofu scramble, then place on top of the fruit salad.

Chef’s Insight

To enhance the mouthfeel and aroma, use ripe avocados, fresh fruits, and high-quality whole grain bread.

Notes

Adjust seasoning to taste; use ripe avocados for optimal creaminess.