Vegan Scrambled Eggs with Spring Onions and Tomatoes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g tofu (natural tofu)
- 3 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon turmeric
- 0.5 teaspoon ½ kala namak
- 5 cherry tomato (s)
- 1 bunch spring onion (s)
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Squeeze the natural tofu between 2 breakfast boards and then chop it up on a plate with a fork. Quarter or eighth of the cherry tomatoes, depending on their size, and cut the spring onions into rings.
- Heat the vegetable oil, fry the tofu crumbs in it until crispy and then deglaze with soy sauce. Add the kala namak and turmeric and stir in well. Season to taste with salt and pepper. Then stir in the cherry tomatoes and spring onions and sauté for 3 minutes.
- Tip: If you like it a little more humid, you can stir in a dash of soy milk shortly before the end.
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