This loaded potato toast is a perfect low-carb, high-protein vegan meal, packing 35g of protein and less than 40g of carbs per serving. It's a delicious and filling option that can be prepared ahead of time and reheated like regular toast.
Preheat oven to 350 F and line a baking tray with parchment paper.
Potatoes: Slice your potato lengthwise into four thick slices. Add them to the baking tray and season with salt and pepper. Bake for 20 minutes, then flip and bake for another 5 minutes or until browned. Set aside.
Tomatoes: Slice cherry tomatoes in half and add them to a baking tray. Season with salt and pepper. Bake for 10-12 minutes or until soft. Set aside.
Scramble: Make your tofu scramble by adding the crumbled tofu, soy milk, turmeric powder, nutritional yeast, and salt to a pan. Mix on medium heat until cooked through. Set aside.
Kale: To a small pan, add 1 tbsp olive oil and sliced garlic. Bring heat to medium and add chopped kale. Season the kale with salt and pepper, and mix through the garlic and oil. Place a lid over the pan and reduce heat to low – cook until kale is softened, 2-3 minutes. Remove from heat and mix again. Set aside.
Assembly: Add the potato toast slices to a plate and build your toast. Start with avocado, then roasted tomatoes, garlic kale, tofu scramble, and if desired – hot sauce. Enjoy!
