Mouthwatering Vegan New Zealand Brunch: Kiwifruit Chia Pudding with Coconut-Lime Yogurt, Avocado Toast & Smoky Tofu Bacon

Allergens

Contains no common allergens unless specified.

Ingredients

• 1/2 cup chia seeds 1 cup almond milk 2 medium kiwifruits, peeled and mashed 1 cup coconut yogurt 1 tbsp lime zest 1/4 tsp sea salt 1 ripe avocado 1/2 loaf whole grain bread 1 cup cherry tomatoes, halved 8 oz firm tofu 1 tbsp smoked paprika 1 tbsp liquid smoke 1/4 tsp ground black pepper Fresh basil leaves, for garnish

Instructions

1. In a medium bowl, combine chia seeds and almond milk. Mix in mashed kiwifruit, lime zest, and salt. Cover and refrigerate for 2 hours or until thickened.
2. Preheat oven to 350°F (180°C). Press tofu between paper towels to remove excess moisture. Cut into strips. In a bowl, combine tofu with smoked paprika, liquid smoke, and black pepper. Arrange on a parchment lined baking sheet and bake for 20 minutes, flipping halfway through.
3. To make avocado toast, toast the whole grain bread slices. Top each slice with mashed avocado and cherry tomatoes. Season with salt and pepper.
4. Serve chia pudding in a glass or bowl alongside coconut lime yogurt and avocado toast. Garnish with fresh basil leaves.

Chef’s Insight

To create a cinematic dish, plate the components in a way that highlights textures and colors, using a mix of tall and short glasses or bowls to showcase the various elements.

Notes

Feel free to adjust the recipe to your taste by adding sweeteners or using different herbs and spices.