Cumin scrambled tofu on tahini and za'atar toast

Method

1. Drain the tofu, place between two sheets of kitchen paper with a plate on top and press for 5 minutes. Meanwhile, thinly slice the spring onions, separating the white and green parts, crush the garlic and pick the parsley leaves. Halve the tomatoes and season with 1 g salt. In a bowl, mix the tahini, 15 g lemon juice and 0.5 g salt, then add the 20 g cold water, whisking with a fork: the paste will tighten at first, then become smooth and thick enough to coat a spoon.
2. Crumble the pressed tofu by hand into irregular 1–2 cm pieces. Heat 15 g oil in a 24 cm frying pan over a medium-high heat. When it ripples and shimmers, add the tofu in a single layer and leave undisturbed for 1 minute, then turn with a spatula and leave for another 2 minutes: some edges should turn golden. Start the first batch of toast at the same time, 2 slices for 2–3 minutes until golden and crisp.
3. Push the tofu to the edge and reduce to a medium heat. Add the white parts of the spring onions and the garlic to the cleared space and stir for 1 minute without browning: the garlic should smell fragrant and barely colour. Add the cumin and turmeric, stir for 30 seconds, then mix everything with 2 g salt. Start the second batch of toast. Mix the soya sauce with the 30 g water, pour over the tofu and cook for 1–2 minutes, folding with a spatula until the liquid is absorbed. The tofu should be moist, deep yellow and browned in places, with no liquid left in the pan.
4. Meanwhile, spread the tahini sauce over the hot slices as they come out of the toaster. Take the pan off the heat, add 10 g lemon juice, the spring onion greens and the pepper and stir once.
5. Pile the tofu onto the toast and sprinkle with 2 g za'atar and the parsley leaves. Drain the tomatoes of their juices, drizzle with the remaining 5 g olive oil and a pinch of za'atar and serve alongside, with two toasts per person.

Variants and their steps remain below the recipe.