“Mouthwatering Vegan New Zealand Breakfast Feast”

Allergens

Soy (from tofu)

Ingredients

• 1. 2 cups firm tofu 2. 1 large russet potato 3. 1 ripe avocado 4. 1 cup cherry tomatoes 5. 8 oz button mushrooms 6. 1 small red onion 7. 1 clove garlic 8. 1 tbsp olive oil 9. Salt and pepper, to taste 10. Fresh parsley, for garnish

Instructions

1. Press the tofu to remove excess water.
2. Grate the potato using a box grater.
3. Slice the avocado.
4. Halve the cherry tomatoes.
5. Clean and slice the mushrooms.
6. Finely chop the red onion.
7. Mince the garlic.
8. In a large pan, cook the grated potato in olive oil until golden brown and crispy. Season with salt and pepper.
9. In another pan, sauté the onion and garlic over medium heat for 2 minutes. Add mushrooms and cherry tomatoes, cook for another 5 minutes.
10. In a third pan, cook the pressed tofu until slightly golden, stirring occasionally. Season with salt and pepper.
11. Assemble the dish: Place rosti in the center of the plate, top with tofu scramble, add avocado slices, and drizzle the tangy tomato mushroom sauce around the edges. Garnish with fresh parsley.

Chef’s Insight

Experiment with different herbs and spices to customize the flavor of your tofu scramble.

Notes

This dish is well-suited for both vegan and non-vegan diets, with simple substitutions available. The combination of textures and flavors creates a memorable breakfast experience.