Tofu Scramble with Naan Bread and Guacamole

Ingredients

• For the Naan Bread:
• 1/2 cup warm water
• 1 teaspoon raw brown sugar
• 35 grams dry yeast
• 2 1/2 cups all-purpose flour
• 1 tablespoon extra-virgin olive oil
• For the Tofu Scramble:
• 250 grams firm tofu, drained
• 1 tablespoon olive oil
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon mild paprika
• 1/2 teaspoon ground turmeric
• sea salt, to taste
• For the Guacamole:
• 2 avocados, peeled and deseeded
• 1 large tomato, chopped
• 1 garlic clove, minced
• 1/2 cup cilantro leaves, finely chopped
• 1/2 red onion, finely chopped
• 1 tablespoon lime juice
• salt and pepper, to taste

Method

1. Make the naan bread. In a small bowl combine warm water, sugar and dry yeast. Let the mixture sit for 10 minutes until it becomes foamy. Place flour in a large mixing bowl. Make a well in the centre, then pour in the yeast mixture and oil, slowly combine, gradually bringing more of the flour into the centre until a dough forms. Kneed for 10 minutes into a ball. Place dough in a lightly oiled bowl and cover with plastic wrap. Set aside to rise for 1 hour until it doubles in size.
2. Divide the dough into 4 equal balls and roll out each ball into a rough circle, about 5 cm thick. Cook naan pieces in frying pan over medium heat 1-2 minutes on each side until golden brown.
3. Make the tofu scramble by mashing the tofu into chunks. In a frying pan heat olive oil over medium heat. Add tofu and spices, mix to combine. Cook for about 5 minutes or until the tofu is golden brown.
4. Make the guacamole. In a medium bowl mash avocados. Add in the rest of the ingredients and mix to combine.
5. To serve. Spread a few tablespoon of tofu scramble on each naan bread and top with guacamole. Enjoy right away.

Nutrition Facts