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 | 15 Mins |
| Cook Time | 15-20 mins mins |
| Servings |
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Ingredients
- 1 large Sweet potato cut into thin long slices - do not remove peel
- 1 tbsp Extra virgin olive oil
- 1 tbsp Coconut Oil
- 6 Mushrooms sliced
- 1 onion chopped finely
- 1 Clove garlic, crushed
- Half Red pepper, chopped
- 250 g firm tofu Drained and dried on kitchen towel
- 1 tsp smoked paprika
- Half tsp turmeric
- 1 tbsp Nutritional yeast
- 2 tsp tamari sauce
- 75 g Spinach
- 1 small avocado
- 6 Plum Tomatoes quartered
- Sea salt and black pepper for seasoning
Ingredients
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Instructions
- 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.