Scrambled tofu and avocado sandwiches, vegan style

This simple breakfast sandwich over a toasted English muffin is guaranteed to perk you up.

Servings: 4


2 tablespoons olive oil, divided

1 small yellow onion, diced

1 clove garlic, minced

½ cup shredded carrots

1 (14-ounce) package extra-firm tofu, drained

2 tablespoons nutritional

½ teaspoon black salt (kala namak)

¼ teaspoon ground turmeric

¼ teaspoon ground black pepper

To assemble:

4 English muffins, split

2 Tomatoes, sliced

How to prepare:

Turn the oven temperature up to 400 degrees. Swirl the pan around to properly distribute the oil, then drizzle 1 tablespoon over a half sheet pan. Place the sheet pan in the middle of the oven and top with the onion, garlic, and carrots. Let it bake for 10 minutes, or until it has softened and taken on an aromatic flavor.

Once done, take the out of the oven and crumble it over the top. Season with turmeric, pepper, black salt, and nutritional yeast. Drizzle the last tablespoon of oil on top and mix well. Put the baking sheet back in the oven for another 10 minutes of cooking.

Take the scrambled eggs out of the oven, give them a good stir, and shift them to a side of the baking sheet. Split English muffins in half and arrange them, cut sides up, on the baking sheet. Toast muffins by baking them for 6-10 minutes on the oven’s top rack.

Place a few tomato slices on the bottom of an English muffin, followed by a quarter of the scramble, and finally the top of the muffin. Hot. Repeat with the rest of the ingredients.

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