Ingredients
- 100g Tofu
- 1 Onion
- 1 small handful of cherry tomatoes
- 2 Green asparagus
- 2 Slices of bread
- Salt and pepper to taste
- 1 Pinch of Indian black salt (kala namak) (optional)
- 1 Teaspoon of ground turmeric
- Parsley
- Pumpkin seeds
- Extra virgin olive oil
- Herbs de Provence
Method
- Crumble the tofu and strain.
- Sauté the chopped onion in a pan with a dash of oil for 5 minutes.
- Add the crumbled tofu, some salt and pepper, and turmeric.
- If we want a similar taste to an egg, we can add a pinch of black Kala Namak salt.
- Toss well and cook for 10 minutes.
- Meanwhile, sauté the green asparagus and cherry tomatoes in another pan with some oil over low heat for 7 minutes. Add salt, pepper, and herbs de Provence to taste.
- Toast the bread slices.
- Assemble the scrambled tofu bread slices, and garnish with the asparagus, tomatoes, and pumpkin seeds.
- Sprinkle some parsley on top.
