Creamy Scrambled Eggs, Vegan

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 1 teaspoon turmeric
  • 0.25 teaspoon ¼ kala namak (a little more if you like)
  • 6 tablespoon soy cream (soy cream cuisine)
  • 6 tablespoon water
  • 4 tablespoon almond butter
  • 250 g tofu, softer
  • 1 tablespoon olive oil
Creamy Scrambled Eggs, Vegan
Creamy Scrambled Eggs, Vegan

Instructions

  1. Mix the turmeric, kala namak rock salt, soy cream, 6 tablespoons of water and almond butter in a bowl. Put aside.
  2. Cut the soft tofu into wafer-thin slices with a sharp knife. Put the olive oil in a hot pan and fry the tofu on medium heat for about 3 minutes. Turn seldom. The tofu should show slight signs of frying, but not dry out. Now pour the seasoned soy cream on top. Bring the sauce to the boil and pull the pan off the fire, that`s it! If it doesn`t seem juicy enough, add some more water.
  3. Goes well with potatoes and spinach or with toasted bread.
  4. You can also prepare the vegan scrambled eggs with sweaty onions or a little garlic, if you like.

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