Linda McCartney Foods - The Morning Avo’

Difficulty: 2
Prep time: 10 mins
Cooking time: 25 mins
Serves: 4

Description

Hearty Linda McCartney’s sausages and tofu scramble teamed with fresh smashed avocado makes this muffin perfect the morning after a night out!

Method

Pre-heat your oven to 180 degrees & line a baking tray with greaseproof paper. Place the sausages onto the tray & bake for 25 minutes.
While the sausages are baking, move on to the smashed avocado. Add the avocados to a bowl, and give them a mash. Then stir in the rest of the ingredients, taste for seasoning and set aside until you’re ready to serve.
After 15 minutes of cooking the sausages, remove the tray from the oven. Place the tomatoes on the tray & sprinkle over a pinch of seasoning. Place the tray back into the oven for the last 10 minutes of cooking.
For the scrambled tofu, pre-heat a large non-stick frying pan over a medium heat, and add the coconut oil. When the pan is hot, simply crumble the tofu using your hands into the frying pan. Add the turmeric, cayenne & seasoning and allow it to cook for 3-4 minutes, stirring now and then.
Once the tofu has a little colour, add the milk. Turn the heat down and let it cook for 2-3 minutes. It should really start to resemble scrambled eggs at this point. Turn up the heat and quickly add the spinach, stirring for 1 minute or until the spinach has wilted. Turn off the heat and set it aside until you’re ready to serve.
Cut the cooked sausages in half lengthways before serving, then build your muffin. Garnish with a sprinkling of seeds & a squirt of ketchup.

Ingredients

4 Linda McCartney’s Vegetarian Sausage
2 tbsp Vegetable oil, for baking or frying
4 Toasted Muffins
20 Cherry Tomatoes (5 per muffin)
Pinch of Sea Salt & Cracked Black Pepper
Mixed Seeds
Ketchup

Scrambled Tofu

1 tbsp Vegetable Oil
280g Block of Firm Tofu, drained
1 tsp Ground Turmeric
1/4 tsp Cayenne Pepper
1/4 cup Almond Milk
Handful of Fresh Baby Spinach
Pinch of Sea Salt & Cracked Black Pepper

Smashed Avocado

2 Very Ripe Avocados, Peeled & De-stoned
Juice of Half a Lime
Pinch of Sea Salt & Cracked Black Pepper
1 tbsp Chopped Fresh Chives
1/4 tsp Dried Chilli Flakes (optional)

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