I love this dish for brunch or lunch when I feel like having something more filling. It’s the perfect mix of Mediterranean flavors and keeps you satisfied for hours. The tofu scramble is full of plant-protein and antioxidants from the turmeric, while the cucumber tomato salad is super hydrating and the avocado adds healthy fats.
Serves 1
Ingredients: (preferably organic)
- 1 tsp avocado oil
- ½ block tofu
- turmeric powder
- black pepper, to taste
- pink Himalayan salt, to taste
- a splash of oat milk
- ½ avocado, for garnish
- a handful cherry tomatoes, halved
- two small Persian cucumbers, halved and sliced thinly
- ½ spring onion, sliced thinly
- hummus, for garnish
- Kalamata olives, for garnish
- lemon juice, for garnish
- olive oil, for garnish
- pink Himalayan salt, for garnish
Directions:
01. Place the tofu in a small bowl and smash it with a fork. Heat up the avocado oil in a small frying pan, add the tofu and fry for about two minutes. Add the turmeric, mix well and then add the oat milk to make it creamy. Season with salt and pepper to taste.
02. Arrange your plate: Place avocado, cucumber and tomatoes on the plate. Squeeze over some lemon and a bit of olive oil, add salt and pepper and spring onion. Place the tofu scramble on the plate as well as the hummus and Kalamata olives. Serve with seed crackers and enjoy your perfect breakfast or brunch!
