Whole Grain Bread with Three Types of Vegetable Toppings

Summary

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)

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Instructions

1. 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.
2. 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.
3. For the ajvar bread, spread a slice of wholemeal rye bread with ajvar and garnish with cucumber slices and dill.
4. For the avocado bread, peel and slice the avocado and serve on the bread slice with basil leaves, radishes and sesame seeds.
5. 649 Kcal per serving.