Avocado, Tapenade & Vegan Egg Toast

Instructions

1. 1

   Toast the sourdough until crisp.

2. 2

   Heat the olive oil in a pan over medium heat. Add the crumbled tofu and turmeric, and cook for 4–5 minutes, stirring occasionally, until hot and lightly golden. Season with kala namak, or sea salt, and black pepper.

3. 3

   Mash the avocado roughly with a pinch of sea salt and black pepper.

4. 4

   Spread the avocado over the toast. Top with the warm tofu scramble and olive tapenade.

5. 5

   Finish with coriander and optional microgreens. Serve immediately.