Double recipe if extra hungry or making for 2!
-1 Slice of Your Favorite Gluten-free Bread(or bread of choice) I use Little Northern Bakehouse Wholegrain GF Bread
-1/4 large Avocado
-1/3 block Organic, Firm Tofu
-1/4 cup baby Bella Mushrooms, chopped
-1 tbsp Nutritional Yeast
-1/8 tsp Turmeric (for color)
-1/8 tsp Garlic & Onion powder
-1/8 tsp Black Salt(opt-but this gives it the egg-y flavor!)
-pinch Paprika, Black Pepper & Sea Salt
In medium pan, melt 1 tsp coconut oil over medium heat. Hand squeeze tofu gently over sink to remove excess water. Crumble tofu on one side of the pan & add mushrooms to the other side, cooking separately. Add all seasonings & nutritional yeast to tofu. Continue cooking & stir occasionally for 7-10 minutes. In the mean time, toast your bread. Mash avocado onto toast & sprinkled with red chili flakes and black pepper if desired. When tofu scramble & mushrooms are ready, pour over avocado toast! Top with more nutritional yeast for a cheesy flavor! Best enjoyed with a hot matcha latte or mimosas!