I love breakfast for every meal, and this high protein brunch plate is the perfect thing to make in the late morning after a workout or for a busy lunch. It packs plenty of plant-protein from the tofu scramble, greens from the kale, good fats from the avocado and will keep you satiated for hours.
Serves 1
Ingredients: (preferably organic)
- ½ block tofu, mashed
- turmeric powder
- a splash of oat creamer
- a splash avocado oil
- a handful champignon mushrooms, sliced
- 2-3 leaves kale, chopped
- black pepper, to taste
- pink Himalayan salt, to taste
- ½ avocado
- a squeeze of lemon
- a drizzle of olive oil
- spring onion, chopped, for garnish
- seed crackers, to serve
- hot sauce, to serve
Directions:
01. Warm up a splash of avocado oil in a frying pan and sauté the mushrooms for 5 minutes, add the kale and cook for two more minutes. Season with salt and pepper, set aside.
02. Add the tofu to the pan with more avocado oil, season with turmeric and cook for two to four minutes. Add the oat creamer, cook a bit more and season with salt and pepper.
03. Arrange your brunch plate: add the tofu, kale and mushrooms and half the avocado drizzled with olive oil and lemon. Garnish the tofu scramble with spring onion, drizzle with hot sauce and serve with seed crackers. Enjoy!
