Whole Grain Bread with Three Types Of Vegetable Toppings
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g rye bread (whole rain rye bread), approx. 3 slices
- 100 g tofu
- 0.5 ½ shallot (s)
- 0.25 teaspoon ¼ turmeric
- 0.25 teaspoon ¼ black pepper
- 1 pinch (s) paprika powder, sweet
- 20 g soy yohurt (yohurt alternative), natural
- 0.25 teaspoon ¼ kala namak or sea salt
- 30 g cocktail tomatoes
- Chives, fresh
- 50 g ajvar
- 30 g cucumber (s)
- Dill, fresh
- 30 g avocado (s)
- radish
- sesame
- leaves Basil
- 100 g banana (s)
Print Recipe
Pin Recipe Instructions
- For the tofu scrambled eggs, cut the tofu into thin slices and crumble it finely with your hands. Cut the shallots into fine cubes. Fry the tofu and shallots in a non-stick pan over medium heat for about 5 - 10 minutes.
- Add the spices and soy yoghurt and fry for another 3 minutes. Finally, season with salt. Arrange the scrambled eggs with chives and a couple of tomato halves on the bread slice.
- For the ajvar bread, spread a slice of wholemeal rye bread with ajvar and garnish with cucumber slices and dill.
- For the avocado bread, peel and slice the avocado and serve on the bread slice with basil leaves, radishes and sesame seeds.
- 649 Kcal per serving.
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