Whole-grain breads with three vegetable toppings

Ingredients for 1 servings:

• 150 g rye bread (wholemeal rye bread), approx. 3 slices
• 100g tofu
• ½ shallot(s)
• ¼ tsp turmeric
• ¼ tsp black pepper
• 1 pinch(s) paprika powder, sweet
• 20 g soy yogurt (yogurt alternative), natural
• ¼ tsp 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
• basil leaves
• 100 g banana(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

for meta-type gamma

For the tofu scramble, cut the tofu into thin slices and crumble finely with your hands. Finely dice the shallots. Fry the tofu and shallots in a non-stick pan over medium heat for about 5-10 minutes. Add the spices and soy yogurt and fry for about another 3 minutes. Finally, season with salt. Serve the scrambled eggs on the slice of bread with chives and a few tomato halves. For the ajvar bread, spread ajvar on a slice of whole-grain rye bread and garnish with cucumber slices and dill. For the avocado bread, peel and slice the avocado and arrange it on the bread with basil leaves, radishes, and sesame seeds. 649 kcal per serving.