Tofu Avocado Breakfast Toast
- 25 min
- β β¬3.70
- 2 servings
- Easy
firm tofu, tomatoes, and baby spinach: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
- gluten
Equipment
- stove
Prepare
Pat firm tofu dry and cut into 1 cm cubes
Pat firm tofu dry and cut into 1 cm cubes. Halve avocado, lift out the stone with a spoon and scoop the flesh out of the skin.
Cook
Wash tomatoes
Wash tomatoes, remove the hard stem core and finely dice. Rinse baby spinach and drain well; roughly chop any large leaves.
Roughly mash avocado in a bowl with a fork
Roughly mash avocado in a bowl with a fork.
Heat rapeseed oil in a pan over medium heat
Heat rapeseed oil in a pan over medium heat. Add firm tofu and fry for 7 minutes, stirring regularly.
Until softened and lightly browned
Until softened and lightly browned. Fold in baby spinach and cook for 2 more minutes until the leaves have wilted.
Season with nutritional yeast
Season with nutritional yeast, iodised salt, black pepper now and mix thoroughly before serving.
Cook wholegrain bread
Toast wholegrain bread in a dry pan over medium heat for 1β2 minutes per side until golden.
Mix avocado (II)
Spread the already mashed avocado over the toasted base (wholegrain bread) before adding the other toppings.
Finish
Divide the prepared firm tofu
Divide the prepared firm tofu, baby spinach, tomatoes over the toasted wholegrain bread. Serve open-faced, without a second bread slice.
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