Creamy Vegan Avocado Tofu Scramble with Crispy Hash Browns & Tomato Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 12 oz firm tofu, drained and crumbled 1 ripe avocado, diced 4 cups hash browns (frozen or homemade) 1 cup cherry tomatoes, halved 1/2 red onion, finely chopped 1/2 bell pepper, finely chopped 1/4 cup fresh cilantro, chopped 1 tbsp olive oil Salt and pepper, to taste

Instructions

1. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the onion and bell pepper, sautéing until softened and fragrant, about 5 minutes.
2. Stir in the crumbled tofu and cook for another 3 4 minutes, or until heated through.
3. Fold in the diced avocado, mixing gently until fully combined with the tofu mixture. Season with salt and pepper to taste. Remove from heat and set aside.
4. In a separate pan, cook the hash browns according to package instructions or your preferred recipe. Cook until golden brown and crispy.
5. In another small bowl, combine the cherry tomatoes, cilantro, salt, and pepper. Gently toss to create the tomato salsa.
6. To plate, start with a base of hash browns on each plate. Top with the creamy avocado tofu scramble, followed by a generous serving of tomato salsa.

Chef’s Insight

Use a non-stick pan to prevent the scramble from sticking

Notes

Use ripe, but firm avocados for optimal texture and flavor