Ingredients

The following ingredients have 2 Servings
  • 8 dried tomatoes
  • 7 ounces firm tofu (200 g)
  • ¼ tsp turmeric powder
  • Black pepper to taste
  • Sea salt or Kala Namak salt to taste
  • 4 slices of bread
  • 12 green asparagus

Instruction

  • Soak the tomatoes in hot water for 15 to 20 minutes or until they're soft.
  • Chop the tofu and use a fork to crumble it into bite-sized pieces.
  • Heat some water in a frying pan. Add the tofu, turmeric powder and black pepper and stir.
  • Cook over medium-high heat for about 5 to 10 minutes or until the tofu is cooked.
  • Boil the asparagus al dente (cooked, but not too soft) for about 5 minutes. I usually cut off and discard the bottom inch (about 2 cm) or so of the thick fibrous stem.
  • Place the tofu scramble onto the slices of bread. Add the salt, asparagus and the dried tomatoes (chopped) on top.
  • Feel free to add more black pepper or salt if you want.