Tofu Crumble with Avocado

Ingredients

• 1 onion
• 2 Garlic cloves
• 2 small red chilies
• 1 Zucchini
• 2 tbsp olive oil
• 1 tsp smoked paprika powder
• 1 tsp ground cumin
• 1 tsp Dried oregano
• 50 g young spinach (about 1 large handful)
• 450 g smoked tofu
• Salt
• Pepper
• 4 slices rye whole-grain bread (sourdough; about 60 g each)
• 1 Avocado
• 5 g coriander (about 1 handful)

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Halve the chilies lengthwise, remove seeds, rinse, and chop. Clean and wash the zucchini, halve it lengthwise, and dice small.

2. 2.

   Heat olive oil in a pan. Sauté the onion, garlic, chili, and zucchini for 3–4 minutes over medium heat. Add the spices and simmer together for 2 more minutes.

3. 3.

   Rinse the spinach, wash it, and add it to the pan still slightly damp. Let the leaves wilt for about 3 minutes. Season with salt and pepper. Crumble the tofu in a food processor until it resembles coarse crumbs or finely chop it by hand. Add it to the pan and stir for 2–3 minutes over medium heat until warmed.

4. 4.

   Meanwhile, lightly toast the bread slices on both sides in a pan. Halve the avocado, remove the pit, scoop out the flesh, and cut into wedges. Rinse and pat dry the coriander leaves. Place one slice of bread on each plate, top with the tofu mixture, arrange avocado wedges on top, garnish with coriander, and sprinkle with ground pepper before serving.