Toasty little smoky-sweet cubes of tofu top avocado toast with sliced tomato and quick candied almonds. Fast and delicious, perfect go-to breakfast meal.
Warm a large skillet over high heat. Add the almonds and toast for one minute. Add in the maple syrup and sauté for another minutes. Turn off heat and transfer the coated almonds to a small bowl. As they cool, the sweetener will become nice and sticky.
Rinse the skillet if desired. In the same skillet, add the oil and tofu. Sauté for 3 minutes, until the edges start to brown. Then add in the maple syrup and smoky paprika. Sauté for another 2 minutes. Turn off heat. Add the salt and pepper to taste and set tofu aside.
Add the avocado to the slices of bread and smash with a fork. Squeeze a bit of lemon juice on top and sprinkle a pinch of salt.
Add the tomato, tofu and almonds over top the avocado. Add pepper and lemon zest on top to taste. Slice and serve.
This recipe was created for the “50 Plates of Tofu” campaign for the state of California.