Scrambled Pumpkin Tofu Avocado Sandwich
Ingredients
- 200g firm tofu
- 1 tablespoon oil
- 1/2 onion
- 8 sun-dried tomatoes in oil
- 1 garlic clove
- 1-2 tablespoons soy sauce
- 1 teaspoon turmeric
- 1/2 teaspoon Kala namak
- Tellicherry pepper to taste
- 5 tablespoons coconut yogurt
- 4 tablespoons pumpkin puree
- Bread slices
- 1 avocado
- Lemon juice to taste
- Chili flakes (optional)
- Sprouts
Preparation
Heat oil in a pan on medium heat.
Add tofu crumbles and fry for about 7 minutes.
Add sun-dried tomatoes, onion, and soy sauce, then fry for a few more minutes.
Add garlic and spices.
Mix coconut yogurt and pumpkin puree, then add to the scrambled tofu.
Fry again for 5-10 minutes; optionally add chili flakes.
Toast 2 slices of bread until crunchy in a toaster or pan without oil.
Mash half an avocado per slice and season with fresh lemon juice, garlic, and chili flakes.
Add some sprouts and the scrambled pumpkin tofu to one slice, then cover with the second slice.
Cut the sandwich in half and enjoy.
