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
Gang: Frühstück, Rezepte, Snacks & SalateServings
2
servingsPrep time
30
MinutenCooking time
15
MinutenCalorieskcal
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.