Vegan Australian-Inspired Breakfast Feast: Avocado Smashed Pea Toasts with Charred Tomatoes and Tofu Scramble

Allergens

Soy (Tofu)

Ingredients

• 2 cups fresh or frozen peas
• 1 ripe avocado
• 4 slices whole grain toast
• 2 cups cherry tomatoes
• 1 block firm tofu (16 oz)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp nutritional yeast
• 1 tsp turmeric
• 1/4 cup unsweetened almond milk
• Salt and pepper to taste
• Olive oil for cooking

Instructions

1. a. In a saucepan, cook the peas according to package instructions until tender. Drain and set aside. b. Heat 1 tbsp olive oil in a non stick pan over medium heat. Add the onion and garlic, and sauté until fragrant and softened. c. Crumble the tofu into the pan, stirring to combine with the onion mixture. Add turmeric, nutritional yeast, salt, and pepper. Cook for 5 minutes. d. Stir in almond milk and cook until the scramble thickens, about 3 4 minutes. Remove from heat and set aside. e. Char the cherry tomatoes by heating another non stick pan over medium high heat with a touch of olive oil. Cook until slightly blistered and softened, then remove from heat. f. Toast the bread slices until golden brown. Spread mashed avocado on each slice, top with peas, tofu scramble, and charred tomatoes. Season with additional salt and pepper as desired.

Chef’s Insight

Feel free to add hot sauce or sriracha to the tofu scramble for an extra kick of spice.

Notes

Feel free to customize the dish with additional vegetables or vegan cheese for personal preference.