Hello! How its goes the week? We much better than the previous one, which was crazy. Alberto had a brutal allergic reaction and we had to go to the hospital three times, in addition, we had to change our flat again because we have not found one for our entire stay here in Germany. Fortunately, Alberto is now recovered and we only have a few days left to return to Spain to enjoy the sun and good weather, although with how cold it is here, I think that when I get off the plane I’m going to get a heat stroke. ?

I’m not a very early riser, but breakfast is my favorite meal of the day Today’s recipe is for lovers of savory and although it is not prepared in 5 minutes, it is so delicious that it is worth the time it takes to prepare it and it is perfect for weekends or for those who they prefer to get up earlier to enjoy a more elaborate breakfast.



  • 8 tomates secos
  • 200 gramos de tofu firme (7 onzas)
  • 1/4 de cucharadita de cúrcuma
  • Pimienta negra al gusto
  • Sal marina ó sal Kala Namak al gusto
  • 4 rebanadas de pan
  • 12 espárragos verdes


  1. Pour hot water into a bowl and soak the dry tomatoes for about 15 to 20 minutes or until they are hydrated.
  2. Crush the tofu and crumble it with the help of a fork so that it has a texture similar to the egg made in scrambled.
  3. Put a little water in a pan as if it were oil and when it is hot add the tofu, turmeric and pepper. Stir and cook over medium-high heat for about 5 to 10 minutes or until the tofu is done.
  4. To cook the asparagus, simply put water in a saucepan or pot and when it starts to boil, add them and cook over medium-high heat for about 5 minutes or until they are al dente. I like to remove the end part (like a couple of fingers) because it tends to be harder.
  5. Place the tofu on the bread, add the salt, the asparagus and dried tomatoes. You can sprinkle more salt or black pepper on top, although it is not necessary.
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