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Avocado Toast with Tofu Scramble

Curry Lentils


Serves 4

350g silken (firm) tofu

2 small spring onions, sliced

1 large garlic clove, finely chopped

10 cherry tomatoes, halved

½ fresh red chili, sliced

1 avocado, sliced

1 tsp. of ground turmeric

1-2 Tbsp. olive oil

8 slices of bread, toasted (Use gluten-free, if preferred)

Kosher salt and pepper

  1. Heat 1 Tbsp. olive oil in a pan on low-medium heat. Add chopped garlic and fry, stirring frequently, until soft and releases its aroma. Place tomato halves cut side down on the pan and fry in the garlicky oil until they soften a little. Remove garlic and tomatoes from the pan and set aside.
  2. Toast the bread slices under a grill or in a toaster oven. Heat up 1 Tbsp. oil (or less if some oil is left in the pan). Fry spring onions and chili slices on low-medium heat until softened. Add a block of silken tofu and break it into small pieces with a fork. Sprinkle with turmeric and black pepper; stir around and fry two minutes. Add tomatoes and garlic back to the pan to warm up. Pile tofu scramble onto warm toast, top with avocado slices. Season with salt and pepper. Serve immediately while warm.

Nutrition Facts

Calories: 419, Total Fat: 23g, Sat fat: 4g, Sodium: 293mg, Total Carbohydrate: 40g, Fiber: 12g,
Protein: 18g
Chef Jason