“Gourmet Vegan American Breakfast: Mouthwatering Tofu Scramble with Quinoa-Stuffed Avocado Boats”

Allergens

Soy (in tofu), Tree nuts (almond)

Ingredients

• 16 oz firm tofu
• 3 tbsp nutritional yeast
• 2 tbsp olive oil
• 1/4 cup unsweetened almond milk
• 1/2 tsp turmeric powder
• 1/2 tsp black salt
• 1/2 tsp paprika
• 6 ripe avocados
• 3 cups cooked quinoa
• Salt and pepper, to taste

Instructions

1. Drain and crumble the tofu into a large mixing bowl.
2. In a separate bowl, whisk together nutritional yeast, olive oil, almond milk, turmeric powder, black salt, and paprika. Pour this mixture over the crumbled tofu and mix well.
3. Season with salt and pepper to taste.
4. Preheat oven to 350°F (175°C).
5. Cut avocados in half, remove the pit, and carefully scoop out a portion of the flesh to create a hollow for the quinoa stuffing.
6. Stuff each avocado boat with cooked quinoa and place them on a baking sheet.
7. Bake avocado boats for 10 minutes in the preheated oven until heated through.
8. In the meantime, heat a non stick skillet over medium heat and cook the tofu scramble, stirring occasionally, for about 5 7 minutes or until the scramble has reached your desired consistency.
9. Remove avocado boats from the oven and spoon the hot tofu scramble on top of each boat.
10. Garnish with fresh herbs and a sprinkle of black pepper.

Chef’s Insight

Feel free to experiment with different spices and herbs in the tofu scramble to suit your taste preferences.

Notes

For an extra touch of sophistication, serve with fresh fruit salad and a mimosa or a cold-pressed juice.