Scrambled eggs, or scrambled tofu, are an absolute must-have on the brunch table and also a delicious vegan, protein-rich breakfast . The version with tofu is in no way inferior to the classic version with eggs and, thanks to turmeric, is also very close to the original in terms of color: spicy tofu and crunchy vegetables ensure you have a quick, healthy and, above all, super tasty breakfast. Look forward to a hearty breakfast treat!
Ingredients (for six servings)
- 800 g natural tofu (firm)
- 2 small onions
- 1 Bell Pepper
- 3 tablespoons of cashew butter or white almond butter
- 2 tablespoons of rapeseed oil
- 1.5 TL Turmeric
- 2 TL paprika powder
- Salt pepper
- fresh chives.
You also need: 2 teaspoons of kala namak. The Indian rock salt has a sulphurous taste and imitates the taste of eggs particularly authentically.
preparation
- Crumble the tofu in a bowl with a fork and mix with the turmeric, paprika powder and kala namak.
- Peel onions and chop into small cubes. Wash the peppers and also cut them into small cubes. Mix the nut butter with 3 tablespoons of water until smooth.
- Heat rapeseed oil in a well-coated pan and sauté the onions in it for three minutes. Add the diced peppers and fry for another three minutes. Add seasoned tofu and fry. After 5 minutes, stir in the nut butter and water mixture and continue frying for about 5 to 10 minutes.
- Season with salt and pepper and garnish with fresh chives. By the way, it also tastes great with tempeh.
Leave a comment