Tofu Scramble with Cherry Tomatoes and Green Asparagus

Crumble the tofu in your food processor. If you don't have one, you can use a knife to chop it into really small pieces. Next, use a fork to mash and grind until you have something similar to bread crumbs.

Cook the tofu in a pan with a drizzle of oil and a pinch of salt until it looks ready. Once done remove from the pan and set aside.

Meanwhile the tofu is cooking, peel and slice the garlic and lightly fry with olive oil in a larger pan. Slice the leek and add it as well.

Wash the tomatoes and the asparagus. Cut the tomatoes in half or in quarters and chop the asparagus into medium size pieces. When the leek is golden brown, add the tomato and asparagus to the pan. Add salt and pepper to everything and let it cook over medium-low heat until it's browned.

When the sauté is ready, place the tofu in this same pan. Stir well and mix the ingredients together to blend the flavors together. And if you'd like, you can add a cayenne pepper. Enjoy!

Try giving this dish a touch of spiciness by adding a small cayenne pepper, but it's not essential.

If you would like to have an authentic egg flavor, try to buy the "Kala Namak" salt, or "Black Himalayan Salt" (in reality it is rose-colored, so don't confuse it with "Pink Himalayan Salt"). Since it has a volcanic origin, it has a high content of sulfur, which gives it a flavor similar to egg and a lower ability to add saltiness than normal salt. Try adding a pinch of this salt to the tofu when you cook it, and together with the indicated amount of normal salt.

If you don't want to imitate the egg flavor and you would prefer to make this dish more original, try adding a touch of curry or turmeric to the tofu, or even try playing around with other spices. The results will be very distinct from a regular egg scramble, but they will not disappoint!

You can use it in a sandwich, on toast, served with avocado, salads...the possibilities are endless.