2In the meantime, place a frying pan on medium-high heat and add the vegetable oil. Add the onion and sweat down until they have become soft and begin to caramelise. Add the tofu, gently breaking it up until it becomes like a scramble. Add the harissa and stir through. Add baby spinach and leave to wilt down.
3Toast the cumin seeds in a hot pan for 1–2 minutes, until you can smell them cooking. Remove from heat.
4Rub the toasted bread with a clove of garlic. Butter and top with tofu, slices of roasted pepper, the toasted cumin deeds, a pinch of salt and a drizzle of olive oil.
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