Vegan Brunch
If you're looking for a delicious and healthy vegan brunch to impress your guests, then look no further than this mouth-watering spread! The combination of sautéed spinach, garlic-roasted mushrooms, grilled tomatoes, spicy chickpeas in tomato sauce, tofu scramble, and avocado toast creates a flavorful and satisfying meal that everyone will love.
Servings: 4
Ingredients
- 10 oz / 280 g spinach
- 9 oz / 250 g mushrooms finely diced
- 3 cloves garlic finely chopped
- 2 tomatoes sliced in thick slices
- 2 cups boiled chickpeas
- 1 cup marinara sauce
- 12 oz silken tofu
- 1 onion finely diced
- 1/2 tsp turmeric powder
- 1/2 tsp kala namak or to taste
- 3 tbsp olive oil or as needed
- 2 avocados
- juice of 1 lemon
- 4 slices of bread toasted
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1/2 tsp chili flakes or to taste
Instructions
- Sautéed Spinach: Heat olive oil, roast garlic for 1 minute, and add spinach. Cook until wilted.
- Garlic-roasted mushrooms: heat olive oil, roast garlic for 1 minute, and add mushrooms. Add lemon juice and cook until done.
- Grilled Tomatoes: Heat olive oil and roast the thick tomato slices with salt and pepper for 1 minute on each side.
- Spicy Chickpeas in Tomato Sauce: Heat olive oil and roast garlic for 1 minute. Add marinara sauce, chili flakes, pepper, and chickpeas. Simmer for at least 10 minutes.
- Tofu Scramble: Take the silken tofu out of the package and drain the liquid (no need to press). Heat olive oil over medium-high heat. Sauté the onion until translucent. Add kala namak and turmeric. Add the tofu block and scramble it into smaller pieces.
- Avocado Toast: Mash avocado together with lemon juice, salt, and pepper. Spread it on your favorite toast.