AMY'S TOFU SCRAMBLE OVER MY AVOCADO TOAST

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When I first transitioned to a plant-based diet, I found it difficult to find different breakfast options that didn't include eggs (the last non-plant based food I stopped eating). I noticed that when I would go days without eating eggs I didn't feel bloated and my skin looked so much better...so for those of you who have any of these issues experiment with avoiding eggs for a few weeks to see if you notice a difference. When I'm in the mood for a heartier meal and know that I won't be eating for at least a few hours, I go for something really filling like this tofu scramble over avocado toast. Not only is this dish filled with organic veggies that I like, but also I love that Amy's tops it off with a side of hash browns. Who doesn't love hash browns!?

INGREDIENTS (ALL ORGANIC): 

AMY'S TOFU SCRAMBLE

  • 15 oz. extra firm tofu
  • 1 medium zucchini chopped
  • 1 small white onion chopped
  • 1 cup chopped mushrooms
  • 1 cup of chopped carrots
  • 1 cup washed and chopped spinach
  • Sliced tomatoes 
  • Nutritional Yeast
  • Sea Salt and Pepper to Taste 

HASH BROWNS: 

  • 1 Large potato 
  • 1/4 cup of diced onions
  • 1 tsp. of olive oil
  • Sea Salt and Pepper to Taste 

AVOCADO TOAST: 

PROCESS: 

TOFU SCRAMBLE: 

  1. Defrost Amy's Tofu Scramble for about an hour
  2. Once defrosted, tofu on stove and sauté in a teaspoon of olive oil for about four minutes 
  3. While sautéing, place the hash browns in the toaster oven until crisp and browned
  4. Remove tofu from the pan and hash browns from the  toaster oven and set aside. 
  5.  Toast Gluten Free Ezikiel english muffin until browned 
  6. Using a knife thickly spread avocado on your toasted muffin.
  7. Top avocado toast with Amy's Tofu scramble and plate with hash browns on the side
  8. Enjoy!