Yummy Avo Vego Breakfast Roll

Serving for 1

1 x Sourdough or Wholemeal Roll

4 x Long Slices Grilled Tofu (thin)

1 x Poached or Fried Egg (optional)

1 x Grilled Portobello Mushroom

1/2 Avocado

Spinach Leaves

Oregano

2-3 Cloves Crushed Garlic

1 x Diced Onion

1 x Punnet Cherry Tomatoes

Step 1. Make cherry tomato reduction sauce: Use 1 tablespoon rice bran oil and heat in saucepan. Add 2-3 cloves crushed garlic, 1 diced onion, saute until light brown. Add small punnet of cherry tomatoes, halved. Add 1 tablespoon tomato paste. Add 1 teaspoon oregano. Add half cup water if desired and simmer for 5-10 minutes. Set aside. (Serves 2- 4 Can be stored in fridge)

Step 2. Lightly baste tofu and mushroom with rice bran oil, grill the tofu and mushroom, set aside, while poaching or frying egg.

Step 3. Prepare base of roll with smashed avocado and tomato reduction, then place grilled mushroom on tomato reduction, place grilled tofu on top of mushroom, place cooked egg on top of tofu, and add more tomato reduction and spinach leaves to top of egg as desired. Place roll top on and grill lightly for a minute to slightly heat roll. Serve.

An easy to make, and absolutely scrumptious, light breakfast roll. Enjoy!

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