We are on our way to NYC right now! And regardless of it being 4:30am, I wanted to make sure we had something good to eat before being stuck on the plane for 6 hours. Breakfast bruschetta is a great idea for brunches or group breakfasts because it is completely customizable. I chose to take it on a savory route but you could also make sweet bruschetta with fruit compotes and cashew cream for a morning treat.
Poblano peppers, sweet red onion and crispy cremini mushrooms tossed into a quick breakfast scramble topped on crusty, buttery baquette with fresh avocado.
Avocado Poblano Bruschetta
2 tbl extra virgin olive oil
1/2 cup small dice red onion
1/2 poblano pepper, small dice
1 cup thinly sliced cremini mushrooms
sea salt and pepper
5oz extra firm tofu, crumbled
2 garlic cloves, minced
1 tsp dried thyme
1 tsp dried oregano
1/4 cup vegetable broth or water
1 baguette, cut in 4" pieces
2 tbl earth balance vegan butter
1 avocado, thinly sliced
Saute the onions, pepper and mushrooms in oil over medium high heat for 7-10 minutes until soft and slightly browned. Then add salt and pepper. Add the crumbled tofu, garlic, thyme and oregano. Saute for 10 more minutes until the tofu has browned. Use water or vegetable broth to deglaze the pan and scrape all the bits off the bottom.
Toast the baguette, spread with a thin layer of butter and top with the mushroom scramble. Lay thin slices of avocado on top and sprinkle with a little bit of sea salt.