Big vegan breakfast

Preparation

1. Spray a frying pan with a vegan oil and cook onions on high heat, allowing to caramelize and brown. Keep tossing if they are sticking to the bottom.
2. In the meantime, in a large bowl, place the block of tofu and all of the other scramble ingredients except for the oil. Use a fork or your hands and crush the tofu into small bits while coating it with the spices. Put the oil and the tofu in a pan on medium heat. Using a spatula, keep stirring it around and breaking it up into smaller bits.
3. While the onion and tofu are cooking, put the sliced tomatoes in a pan. Add the minced garlic, a few basil leaves, and extra oil if needed. Flip them over after each side has browned.
4. Add the mushrooms and asparagus to the same pan or another pan. Cook mushrooms until they have reduced in size. Cook the asparagus until browned – keep flipping to brown each side.
5. Toast bread and butter it with vegan butter spread or a topping of your choice.
6. Cut the avocado as desired.
7. Take tofu, onions, asparagus, and mushrooms off the heat when done and place onto plates. Take tomatoes off heat and serve on a bed of fresh baby spinach. Put toast and sliced avocado onto the plates.
8. Season with extra salt and pepper and garnish with a few basil leaves.
9. Enjoy! This is SUCH a filling and yummy meal.