Tofoo Scramble with Vegan “Smoked Salmon”

To make the “smoked salmon”:

1. Preheat the oven to 180°C.
2. Salt the carrots and bake for 40 mins.
3. Mix together the water, smoked paprika, garlic powder, tamari, and nori sheet.
4. Cool the carrots and peel to slivers with a peeler.
5. Marinate for up to 24 hours in water mixture.

To make the scramble:

1. Crumble the Tofoo. Fry with the spices for 5 mins.
2. Scatter the parsley over, and serve with the smoked salmon and bread.