Tofu for Two

I am allergic to raw seeds and nuts, but they are a great source of a number of nutrients, especially for vegans. Toasted sunflower seeds taste a bit bland on their own, but the addition of soy sauce converts them in a highly addictive snack.

Here’s how it happens:

• 2 tablespoons of soy sauce

• 150 g sunflower seed kernels

I poured sunflower seeds in a dry frying pan and heated it up, on high heat. I then tossed the seeds around in the pan with a wooden fork until they started to brown, and a few times, when they started to steam or smell burnt, I just lifted the pan off heat for a while. When every seed had a little bit of color but before anything got dark and burnt, I threw in the soy sauce and tossed around until it had evaporated and was stuck on the seeds. Now, I removed the pan from heat, poured the seeds on a plate, and let the seeds cool down.

After toasting the seeds were a bit sticky, but once cooled down, they are easy to separate. These are nice sprinkled on a salad as well.