Recipe provided by Neff.
Cooking Method: Induction hob level 5 for 6 minutes
Prep Time: 15 minutes Serves: 2
4 slices of sourdough bread
200g tofu, drained
1 tsp turmeric
1 tsp olive oil
40g tinned butter beans, drained well
1 ripe avocado, mashed
2 tsp paprika
Salt and pepper
Juice of ½ lemon
Sprinkle of chopped chives
Allergens highlighted in bold.
- Drain the liquid from the pack of tofu, and mash half in a bowl so it starts to look like scrambled egg. Place in a pan with the olive oil, turmeric and seasoning. Cook until a yellow colour for roughly 6 minutes.
- Meanwhile, place the slices of sourdough in the toaster or under the grill. Be careful not to burn them.
- Remove the stone and skin from the avocado. Place in a bowl along with the butter beans, lemon juice, 1 tsp paprika and seasoning. Mash together, leaving some texture.
- Spread the avocado mixture on the toast, top with the scrambled tofu and garnish with 1 tsp of paprika and fresh chopped chives.