Scrambled Vegetable Tofu with Roasted Sweet Potato Slices and Avocado
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Scrambled Vegetable Tofu with Sweet Potato Slices and Avocado
This is a delicious alternative to the traditional scrambled eggs on toast. The sweet potato is used as an alternative to toast and the tofu and veg is an alternative to eggs. This is a low carb, nutrient dense, vegan dish which is full of flavour and packed with phytonutrients.
Prep Time
15Mins
Cook Time
15-20 minsmins
Servings
Peopl
Ingredients
1largeSweet potatocut into thin long slices – do not remove peel
Place sweet potato in the ovenproof dish and brush liberally with olive oil and half of the smoked paprika – place in oven on 180C for 10-15 mins or until soft.
Meanwhile in a frying pan melt coconut oil and lightly fry onion for 5 mins before adding the mushrooms, garlic and red pepper. Cook until the vegetables are soft.
Crumble over the tofu and stir in the spices, nutritional yeast, and tamari. Season.
Cook for a further 3 mins and then add the spinach leaves and stir until the spinach has wilted.
Spoon onto 2 plates and add the sweet potato, chopped avocado and tomato.
