Summary

Ingredients

• 100 g smoked tofu
• 200 g tofu, natural
• 150 ml soy milk (soy drink)
• 1 tablespoon turmeric
• 2 tablespoon soy sauce
• 1 small bell pepper (s)
• some mushrooms
• 0.5 ½ zucchini
• 1 onion (s)
• Cayenne pepper
• salt

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Instructions

1. First crumble the natural tofu in a bowl. Add 2 tablespoons of soy sauce, 1 tablespoon of turmeric and a little cayenne pepper. Since natural tofu is almost tasteless, you can be generous when seasoning. Then the tofu is covered with approx. 150 ml of neutral soy milk - it should just be covered a little. Set the bowl aside so that the tofu can steep a little.
2. Next, the onion and smoked tofu are cut into small pieces. It is best to dice the tofu so small that it resembles the size of bacon. Then the peppers, mushrooms and half the zucchini are also cut into small cubes.
3. First, onion and smoked tofu are seared in a pan. As soon as the tofu is crispy, add the peppers and zucchini, followed by the mushrooms. The recipe works best if the vegetables are not simmered, but rather fried at a high temperature. As soon as the vegetables have taken on color, the natural tofu and the liquid can be added. Now continue to fry until the soy milk has thickened and the consistency of the scrambled tofu resembles scrambled eggs. If you fry too long, you get dry tofu.
4. If necessary, add salt and cayenne pepper to taste.
5. Scrambled tofu tastes good with fresh baguette for breakfast or as a side dish for pasta or salad.