Vegan Tofu Scramble Breakfast Sandwiches

01Method

1. 1

   Warm the oil in a large skillet over medium heat. Break the tofu into roughly 1-inch chunks and place them in the pan. Stir occasionally and cook for 5 minutes. Stir in the canned tomatoes and let the mixture simmer until the excess liquid evaporates, 5 to 10 minutes. Add the bell pepper and onion, cooking until the onion becomes translucent, about 5 minutes. Stir in the garlic, nutritional yeast, soy sauce, red pepper flakes, paprika, turmeric, and salt, then cook for a further 2 minutes.

2. 2

   Spread the vegan mayonnaise onto the buns, then layer on the tofu mixture, spinach, and avocado slices.