Tofu Scramble stuffed Sweet Potato
Looking for a delicious and healthy vegan breakfast or brunch option? Try this easy-to-make sweet potato stuffed with a silky and protein-rich tofu scramble and avocado! Not only is it gluten-free, but it's also full of nutrients and flavor. It's a perfect combination of sweet and savory flavors that will keep you full and satisfied throughout the morning.
Servings: 4
Ingredients
- 2 sweet potatoes
For the tofu scramble:
- 1 block of silken tofu 12oz / 340g
- 1 onion finely diced
- 1 cup cherry tomatoes halved
- 1/2 tsp kala namak black salt
- 3/4 tsp turmeric
- 1/2 tsp pepper
- 1 tbsp olive oil
For serving:
- 1 avocado sliced
- cracked pepper
- hot sauce
Instructions
- o prepare, simply wash and pierce two sweet potatoes with a fork a few times. Bake them in the oven at 395 degrees F / 200 C about an hour or until the skin starts to loosen and the sweet juices are released.
- For the tofu scramble, heat olive oil in a pan over medium-high heat. Sauté onion with kala namak for 1-2 minutes, then add cherry tomatoes and sauté for another minute. Add the tofu block and turmeric for the yellow color, then scramble into smaller pieces.
- Once the sweet potatoes are ready, slice them carefully in half and mash the inside with a fork. Add the tofu scramble and 1/2 avocado, then sprinkle with cracked pepper and drizzle with hot sauce.