scrambled tofu mit spargel

Spinach tomato salad with scrambled tofu and roasted green asparagus

Scrambled tofu and green asparagus. A combination that is super usable both for breakfast and as a snack or normal meal. Together with the fresh spinach salad no more taste desires remain open.

Spinach tomato salad with scrambled tofu and roasted green asparagus

Recipe by Lorena – der vegane vanCourse: Frühstück, Rezepte, Snacks & Salate
Servings

2

servings
Prep time

30

minutes
Cooking time

15

minutes
Calorieskcal

Ingredients

  • 1/2 onion

  • 200 g natural tofu

  • 1/2 tsp turmeric

  • 1 tsp Kala Namak

  • 250 g green asparagus

  • 2 tbsp soy sauce

  • Olive oil for frying

  • Salt and pepper

  • Spinach salad
  • 200 g fresh leaf spinach

  • 2 tbsp sunflower seeds

  • 100 g cocktail tomatoes

  • 2 tbsp olive oil

  • 1 tbsp dark balsamic vinegar

  • Salt & Pepper

Directions

  • To begin, mash the tofu a little with a fork or your hands. Cut the onion into fine cubes. Heat some olive oil in a pan. Fry the onion together with the tofu for 10 minutes. Season with turmeric and kala namak.
  • In the meantime, cut the asparagus in half and sauté in a second pan in olive oil and together with the soy sauce, also hot.
  • Cut the spinach into small pieces and halve the tomatoes. Arrange the salad on the edge of the plate. Season with balsamic vinegar, olive oil, salt and pepper. Put the sunflower seeds on top.
  • Arrange the Scrambled Tofu alongside the salad and garnish with the asparagus on top.

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