“Delectable Vegan Irish Brunch: Smoky Tofu Scramble with Herb-Infused Potatoes & Fresh Avocado Toast”

Allergens

Soy (tofu), Wheat (whole grain bread)

Ingredients

• 1 package (12 oz) extra
• firm tofu
• 3 tbsp nutritional yeast
• 1 tsp turmeric
• 1 tbsp olive oil
• 2 medium russet potatoes, peeled and diced
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• 4 slices whole grain bread
• 1 large ripe avocado
• 2 tbsp lemon juice
• Salt and pepper, to taste
• Fresh herbs for garnish (parsley, chives, or cilantro)

Instructions

1. Prepare the tofu scramble: Press the tofu to remove excess moisture, then crumble it into a large mixing bowl. Add nutritional yeast, turmeric, salt, and pepper. Mix well and set aside.
2. In a non stick skillet over medium heat, add olive oil and diced potatoes. Cook for 10 minutes or until golden brown and tender, stirring occasionally. Add minced garlic during the last minute of cooking.
3. Prepare avocado toast: Toast the whole grain bread slices until crispy. Mash avocado with lemon juice in a small bowl, then spread it onto the toasted bread slices. Season with salt and pepper.
4. In another non stick skillet over medium heat, add the crumbled tofu scramble. Cook for 5 minutes, stirring occasionally until heated through. Add chopped spinach and cook for an additional 2 minutes, allowing it to wilt.
5. To plate: Place a portion of herb infused potatoes on each of two plates. Top with the smoky tofu scramble and finish with avocado toast on the side. Garnish with fresh herbs for a touch of color and aroma.

Chef’s Insight

The combination of flavors and textures in this dish makes it a perfect vegan brunch option.

Notes

Feel free to add your preferred herbs or spices to the dish for added flavor.