Low Carb Vegan Scrambled Tofu Baked Avocado
How to Make It
Step 1
Drain extra firm tofu and use paper towels to absorbs excess water from the block. After the water is drained, slice the amount of tofu you need from the block. You can save any extra tofu in an airtight container in the refrigerator for up to 5 days. Use your hands to crumble the tofu into a small mixing bowl, making an assortment of small and larger pieces to emulate scrambled eggs. You can leave the pieces a little larger because they’ll continue to break down throughout the recipe.
Step 2
Season the tofu with salt, pepper, onion powder, garlic powder, paprika, and nutritional yeast. If you want to alter any of these seasonings, you may. Heat the olive oil in a pan over medium heat. Once the oil is hot, add the seasoned tofu to the pan and let the tofu cook until golden on one side. Gently toss the scrambled tofu as it turns golden brown throughout until the tofu is cooked through and looks like scrambled eggs.
Step 3
Let the tofu rest off the stove heat, and turn on the oven to preheat a broiler on high heat. Slice a whole avocado in half, remove the pit, but leave the skin on. Use a spoon to remove the center flesh from both halves of the avocado so there’s enough space to fill the avocados with scrambled tofu. Do not discard the avocado flesh you remove! Instead, break the removed avocado up in the pan of scrambled tofu while it’s still warm.
Step 4
Place the scooped avocado halves on a sheet tray or in a baking dish. Fill each avocado halve with scrambled tofu, packing it down gently as you fill them. The scrambled tofu may rise above the avocado, so keep the avocado halves propped up so they don’t tip over. Sprinkle 1 teaspoon of sunflower seeds on top of each mound of scrambled tofu, and gently press the seeds down so they don’t fall off.
Step 5
Place the tray of avocado under your broiler. Cook them for 7-8 minutes. For doneness, look for toasty sunflower seeds, slightly browned scrambled tofu, and soft avocado that is warm. While the avocado halves are cooking, toast your cashews. Melt the coconut oil in a pan over medium-high heat, and chop the cashews into small pieces. Roast the cashews with seasoned salt in the coconut oil until they just brown and become fragrant.
Step 6
When the avocado and tofu are finished cooking under the broiler, remove them from the oven. Arrange your hot avocado halves on a serving plate. Then, pour the toasted cashews and melted coconut oil over them. Use a spoon to scoop and enjoy the filled avocado halves, and include any additional vegan Keto ingredients at your own discretion. Two filled avocado halves (or one whole avocado) are one serving.
Ingredients
- Tofu, raw (not silken), not cooked, extra firm, not drained – 4 oz
- Salt – 0.13 tsp
- Black pepper – 0.13 tsp
- Onion powder – 0.13 tsp
- Garlic powder – 0.13 tsp
- Paprika – 0.25 tsp
- Nutritional Yeast – 0.25 tsp
- Olive Oil – 1.5 tsp
- Avocado – 1 each
- Sunflower seeds – 2 tsp
- Coconut oil – 1 tsp
- Cashews, raw – 0.5 oz
- Seasoned salt – 1 dash