Use any bread of your choice as the base; here, we’re using pita bread. Add some oil and grill it on a sandwich griller or pan-sear the same.
While the bread is grilling, make the vegan spread with tahini or vegan mayonnaise, Sriracha, chopped red chillies, green chillies, a generous squeeze of lemon juice; and season with salt & pepper
For the scramble tofu, heat a pan with some oil.
Sauté chopped onion, red chilli, ginger and chopped green chilli until softened – about 5 minutes.
Add in the tomato paste, Sriracha sauce and cook the mixture for 2 minutes.
Lightly scramble the tofu (extra firm or firm) with your fingers and add it to the mixture. Stir evenly for another minute. Do not overcook it.
Turn the flame off and garnish with fresh coriander, a generous squeeze of lime and a pinch of salt & pepper to season the scramble.
Serve immediately over the toasted bread of your choice. Start by smearing the vegan spread over the bread, layer it with arugula leaves and finally top it with the tofu scramble. Garnish with cherry tomatoes and micro greens.