Vegan Garden Scramble on Golden Toasted Focaccia

Vegan Scrambled Eggs with Kale, Peppers, and Avocado on Toasted Focaccia

Ingredients:

For the Vegan Scrambled Eggs:

• 1 block (14 oz) firm tofu (drained and pressed)
• 1 tbsp olive oil (for cooking)
• 1/2 cup kale, chopped
• 1/2 red bell pepper, diced
• 1/2 orange bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1/2 tsp Himalayan salt (or to taste)
• 1/2 tsp dried oregano
• 1/2 tsp dried dill weed
• 1/2 tsp ground black pepper (optional)
• 1 tbsp chopped fresh cilantro (optional)

For the Toasted Focaccia with Avocado:

• 2 slices focaccia bread
• 1 ripe Haas avocado, sliced into thin rounds
• 1-2 tbsp avocado oil (for drizzling)
• Salt and black pepper, to taste

Instructions:

1. Prepare the Toasted Focaccia:

   • Heat a non-stick skillet over medium heat.
   • Drizzle a little olive oil on the focaccia slices and toast them in the skillet for 2-3 minutes on each side, until golden and crispy. Set aside.

2. Make the Vegan Scrambled Eggs:

   • Crumble the tofu into small chunks in a bowl to resemble scrambled eggs.
   • Heat 1 tbsp of olive oil in a large skillet over medium heat.
   • Add the diced red, orange, and yellow bell peppers and chopped kale to the skillet. Sauté for about 3-4 minutes, until the veggies are soft and slightly charred.
   • Add the crumbled tofu to the skillet with the veggies and cook for another 5-6 minutes, stirring occasionally to ensure it heats through.
   • Season the tofu mixture with Himalayan salt, oregano, dill weed, and black pepper. Stir to combine and cook for another 2-3 minutes.
   • Optional: Sprinkle with fresh cilantro before removing from heat.

3. Prepare the Avocado:

   • While the scrambled tofu is cooking, slice the Haas avocado into thin rounds.
   • Drizzle the avocado slices with avocado oil and sprinkle with salt and black pepper to taste.

4. Assemble the Dish:

   • Place the toasted focaccia slices on plates.
   • Top with the scrambled tofu and veggie mixture.
   • Arrange the avocado slices on top or beside the tofu scramble.

This easy vegan breakfast features a savory tofu scramble with colorful peppers and kale, served on crispy focaccia bread with creamy avocado. Simple, nutritious, and packed with flavor!