Scrambled tofu with hearty jackfruit shreds

Ingredients for 2 servings:

• ½ can jackfruit (young organic jackfruit), 225 g drained weight in brine
• 2 tbsp vegetable oil or a good dose of butter substitute
• ½ tsp smoked paprika powder
• 1 tbsp agave syrup
• 1 tbsp tomato paste
• 200g tofu
• 1 shallot(s), small onion or spring onion
• 3 tbsp vegetable oil
• 4 tbsp soy yogurt (yogurt alternative)
• ½ tsp Kala Namak
• 1 tsp nutritional yeast, optional
• ¼ tsp paprika powder
• 1 pinch(s) of turmeric powder
• salt and pepper
• some chives or cress

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

vegan

Drain and rinse the jackfruit, and cut into small pieces. Preheat a pan with oil or butter substitute over medium heat. Fry the jackfruit for about 5 minutes, without stirring. Add the dry spices and cook everything while stirring for about 2 minutes. Add the tomato paste and agave syrup and let it caramelize for about 2 minutes while stirring again. Remove the tofu from the packaging and squeeze it lightly. Cut into 0.5 cm thick slices. Finely dice or round the shallot, onion, or spring onion. Preheat a pan with oil over medium heat. Add the shallots and then crumble the tofu into the pan with your hands. Fry everything for a few minutes. Reduce the heat and stir in the soy yogurt. Add the spices and let the scrambled tofu simmer until the desired consistency is reached. Spread the scrambled tofu on two toasted slices of bread and serve with the jackfruit shreds, chives or cress and some fresh pepper.