Sweet Potato, Avocado & Tofu Scramble Toasts
Last tested by Ava Green on April 16, 2026
A deliciously savory and satisfying vegan breakfast or brunch. Crispy, air-fried sweet potato rounds serve as the perfect "toast" base for creamy mashed avocado and a protein-packed, savory tofu scramble. It's a hearty, flavorful, and nutrient-dense meal to start your day.
This easy breakfast, brunch recipe comes together in about 32 minutes and serves 2. It's perfect for all-season cooking, weeknight dinners, meal prep, and anyone exploring a more plant-forward kitchen. If you love this style of cooking, you'll also want to try our earl grey banana bread next.
Prep
15 min
Cook
17 min
Servings
2
Difficulty
Easy
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Ingredients you'll need
Here's everything that goes into this sweet potato, avocado & tofu scramble toasts. Scroll down to the recipe card for exact measurements and a printable version.
- 1 large (approx. 350-400g) sweet potato
- 1 tbsp olive oil, divided
- 2 small ripe avocados
- 300 g firm tofu, pressed to remove excess water
- 1 tbsp garlic powder
- 2 tbsp nutritional yeast
- 1 tbsp chickpea flour
- 1 tsp ground turmeric
- 1 tsp freshly ground black pepper
- 1/2 tsp black salt (kala namak)
- 150 ml unsweetened oat milk
- For garnish Red pepper flakes or fresh cilantro (optional)
How to make it
Follow these step-by-step instructions. Each step is written so you know exactly what to look, smell, and taste for.
- 1
Wash and slice the sweet potato into 1-1.5 cm (about ½ inch) thick rounds. You should get about 6-8 rounds.
- 2
In a bowl, toss the sweet potato slices with ½ tbsp of olive oil until lightly coated. Arrange them in a single layer in your air fryer basket.
- 3
Air fry at 200°C (400°F) for 14-17 minutes, flipping the slices halfway through, until they are tender on the inside and slightly crispy on the edges. (See notes for oven instructions).
- 4
While the sweet potatoes are cooking, prepare the tofu scramble. Crumble the pressed tofu into a bowl using your hands to create a scrambled texture.
- 5
In a separate small bowl, whisk together the oat milk, garlic powder, nutritional yeast, chickpea flour, turmeric, black pepper, and black salt until no lumps remain. This is your scramble sauce.
- 6
Heat the remaining ½ tbsp of olive oil in a non-stick skillet over medium-high heat. Add the crumbled tofu and fry for about 8-10 minutes, stirring occasionally, until it's lightly browned and slightly firm.
- 7
Pour the scramble sauce over the tofu in the skillet. Continue to cook, stirring constantly, for another 3-5 minutes until the sauce has thickened and beautifully coats the tofu.
- 8
As the tofu cooks, mash the flesh of the two small avocados in a bowl. You can season it with a pinch of salt and pepper if desired.
- 9
To assemble, divide the sweet potato toasts between two plates. Spread a layer of mashed avocado on each toast, then top generously with the warm tofu scramble. Garnish with red pepper flakes or fresh cilantro if using, and serve immediately.
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Sweet Potato, Avocado & Tofu Scramble Toasts
A deliciously savory and satisfying vegan breakfast or brunch. Crispy, air-fried sweet potato rounds serve as the perfect "toast" base for creamy mashed avocado and a protein-packed, savory tofu scramble. It's a hearty, flavorful, and nutrient-dense meal to start your day.
Ingredients
- 1 large (approx. 350-400g) sweet potato
- 1 tbsp olive oil, divided
- 2 small ripe avocados
- 300 g firm tofu, pressed to remove excess water
- 1 tbsp garlic powder
- 2 tbsp nutritional yeast
- 1 tbsp chickpea flour
- 1 tsp ground turmeric
- 1 tsp freshly ground black pepper
- 1/2 tsp black salt (kala namak)
- 150 ml unsweetened oat milk
- For garnish Red pepper flakes or fresh cilantro (optional)
Instructions
- 1
Wash and slice the sweet potato into 1-1.5 cm (about ½ inch) thick rounds. You should get about 6-8 rounds.
- 2
In a bowl, toss the sweet potato slices with ½ tbsp of olive oil until lightly coated. Arrange them in a single layer in your air fryer basket.
- 3
Air fry at 200°C (400°F) for 14-17 minutes, flipping the slices halfway through, until they are tender on the inside and slightly crispy on the edges. (See notes for oven instructions).
- 4
While the sweet potatoes are cooking, prepare the tofu scramble. Crumble the pressed tofu into a bowl using your hands to create a scrambled texture.
- 5
In a separate small bowl, whisk together the oat milk, garlic powder, nutritional yeast, chickpea flour, turmeric, black pepper, and black salt until no lumps remain. This is your scramble sauce.
- 6
Heat the remaining ½ tbsp of olive oil in a non-stick skillet over medium-high heat. Add the crumbled tofu and fry for about 8-10 minutes, stirring occasionally, until it's lightly browned and slightly firm.
- 7
Pour the scramble sauce over the tofu in the skillet. Continue to cook, stirring constantly, for another 3-5 minutes until the sauce has thickened and beautifully coats the tofu.
- 8
As the tofu cooks, mash the flesh of the two small avocados in a bowl. You can season it with a pinch of salt and pepper if desired.
- 9
To assemble, divide the sweet potato toasts between two plates. Spread a layer of mashed avocado on each toast, then top generously with the warm tofu scramble. Garnish with red pepper flakes or fresh cilantro if using, and serve immediately.
Recipe Notes
Nutrition Information
Per serving (estimated)
- Calories
- 555 kcal
- Fat
- 29 g
- Carbs
- 44 g
- Protein
- 25 g
- Fiber
- 14 g
- Sugar
- 9 g
- Sodium
- 450 mg
Frequently asked questions
Is this recipe gluten-free?+
Yes, this recipe is naturally gluten-free. Just ensure your oat milk is certified gluten-free if you have a severe intolerance.
How can I store leftovers?+
It's best to store the components separately in airtight containers in the refrigerator for up to 2 days. Reheat the sweet potato toasts in the air fryer or oven and the tofu scramble in a pan or microwave. Assemble just before serving.
Can I use a different type of plant milk?+
Absolutely. Unsweetened soy or almond milk would also work well in the tofu scramble sauce.
Can I make this Sweet Potato, Avocado & Tofu Scramble Toasts ahead of time?+
Yes. You can prep most components a day or two in advance and store them in airtight containers in the fridge. For best texture, assemble or warm just before serving — most elements keep well for 3–4 days refrigerated.
How should I store leftovers?+
Cool leftovers to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. Reheat gently in a pan or microwave, adding a splash of water or plant milk if it has dried out a little.
Can I freeze Sweet Potato, Avocado & Tofu Scramble Toasts?+
Most components freeze well for up to 2 months in a sealed freezer-safe container. Thaw overnight in the fridge and reheat slowly. Avoid freezing fresh herbs, leafy greens, and creamy dairy-free sauces — add those fresh after thawing.
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