Vegetarian New Zealand Brunch: Smoked Tofu Scramble with Avocado Toast & Kiwifruit Chutney

Allergens

Contains no common allergens unless specified.

Ingredients

• 16 oz firm tofu
• 2 tbsp olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1/4 cup nutritional yeast
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• 4 slices sourdough bread
• 2 avocados
• 1/4 cup cherry tomatoes, halved
• 2 kiwifruits, peeled and diced
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1/4 tsp ground cumin

Instructions

1. a. Prepare the tofu scramble by pressing the tofu between two plates wrapped in paper towels. Heat olive oil in a pan and sauté onion, bell pepper, and garlic until tender. Add pressed tofu, nutritional yeast, smoked paprika, salt, and black pepper. Cook for 5 minutes or until heated through and slightly crispy. b. For the avocado toast, toast sourdough slices and mash avocados with a fork. Top each slice with mashed avocado and cherry tomatoes. c. In a separate bowl, combine diced kiwifruit, honey, apple cider vinegar, and ground cumin to make the kiwifruit chutney. d. Assemble the dish by placing the smoked tofu scramble on top of the avocado toast and serving with kiwifruit chutney on the side.

Chef’s Insight

The combination of textures and flavors in this dish creates an unforgettable culinary experience.

Notes

This dish is perfect for a weekend brunch or a special occasion. The kiwifruit chutney can be prepared ahead of time to save time during assembly.