Avo Toast with Tofu Scramble

Avo Toast with Tofu Scramble

Avo toast is already a classic, but we wanted to take it somewhere really special, and this tofu scramble version is genuinely one of our most-made breakfasts. The silken tofu scramble is impossibly creamy and rich, and paired with buttery avocado on thick toast it just hits different. We love making this on a slow weekend morning when you actually have a bit of time to enjoy the process. It takes about 25 minutes but trust us, every single one of those minutes is worth it.

Cook: 25 min
Serves 2

Before You Start

  • Blender
  • Frying pan
  • Microplane or box grater (for garlic)

Ingredients

  • ½ tbsp black pepper (plus more to taste)
  • ¼ tsp turmeric
  • 1 garlic clove
  • plant-based butter - for spreading
  • 1 tsp black salt (Kala Namak)
  • 1 x 300g block of silken tofu
  • 1 x 280g block of firm tofu
  • 2 tbsp plant-based butter
  • 2 slices of quality sourdough
  • bunch of micro herbs
  • handful of chopped cherry tomatoes optional
  • juice of ½ lemon
  • Chilli flakes for garnish

Method

1

Prep the tofu scramble ingredients

  • Peel and grate or crush the garlic
  • Finely slice the spring onion
  • Drain and blitz the silken tofu in a blender until smooth
2

Make the tofu scramble

  • Melt the plant-based butter in a frying pan over low-medium heat, stirring frequently
  • Keeping everything at a gentle bubbling heat, add the sliced spring onion and stir to infuse into the butter for 1 minute
  • Add the garlic and stir through for 1 minute
  • Add the turmeric and stir through to colour all the veg
  • Add the black salt and stir through
  • Add the blended silken tofu and fold through the pan until everything is yellow
  • Lower the pan heat and continue to cook until starting to firm up, stirring occasionally
3

Prepare the toast toppings

  • Slice, toast and butter the bread
  • Peel and thinly slice the avocado
  • Halve the cherry tomatoes (if using)
4

Finish the tofu scramble

  • Drain the firm tofu, then tear and crumble bite-size pieces into the pan, with a mix of sizes for texture
  • Add the black pepper and stir through
  • Gently fold the tofu through the pan, trying to avoid breaking up the firm tofu too much
  • Taste and season to taste with more pepper if necessary 
5

Plate up

  • Load up the bread slices with the tofu scramble and avocado slices
  • Squeeze over some lemon over avocado, and sprinkle over the remaining garnishes to decorate

Tips & Variations

  • Get the heat right: Keep your pan on a gentle low-medium heat throughout. We've rushed this before and ended up with a rubbery scramble. Low and slow is the move here.
  • Avo prep tip: Slice your avocado last, right before you're ready to serve. Henry always squeezes a little lemon over it to keep it green and add a nice brightness.
  • Toast matters: Use a thick-cut sourdough or seeded loaf if you can. It needs to hold up under all that creamy scramble and avocado without going soggy.

Why This Works

The trick here is blitzing the silken tofu completely smooth before it goes in the pan. It gives you this luscious, custardy texture that regular firm tofu just can't do. Cooking it low and slow in plant-based butter with garlic and spring onion is what builds that deep, savoury flavour from the bottom up.