Who wants eggs when you’ve got protein-rich tofu? Seize your spices and make this straightforward brunch dish from the So Vegan in 5 cookbook.
3 tablespoons harissa paste
1 teaspoon turmeric
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
1 medium pink onion, finely sliced
10 ounces agency tofu, drained and pressed
1 cup arugula
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