Tofu Scramble

⏱ 22 min · 🍽️ 2 Portionen · 🧂 12 Zutaten

Zutaten

  • 400 g firm plain tofu
  • 25 ml rapeseed oil
  • 1 piece shallot
  • 1 clove garlic
  • 2 g ground turmeric
  • 10 g nutritional yeast
  • 3 g kala namak (black salt)
  • 1 pinch black pepper
  • 30 ml unsweetened oat milk
  • 150 g cherry tomatoes
  • 60 g baby spinach
  • 2 piece spring onions

Zubereitung

  1. Press the tofu between two layers of kitchen paper under a heavy plate for 10 minutes. The drier it goes into the pan, the better it browns.
  2. Finely dice the shallot, chop the garlic, halve the cherry tomatoes and slice the spring onions into rings.
  3. Crumble the tofu with your fingers into uneven pieces — deliberately ragged, so it reads as set egg. Mashing it with a fork gives you paste.
  4. Heat the oil in a pan and soften the shallot for 3 minutes, then add the garlic and turmeric and fry for 30 seconds, until fragrant and the oil stains golden.
  5. Stir in the tofu and fry for 5 minutes, letting the edges crisp a little. Add the nutritional yeast, oat milk and pepper and stir until the curds hold together creamily.
  6. Fold in the tomatoes and spinach and cook just until the leaves wilt. Pull the pan off the heat before stirring in the kala namak — heat drives off the sulphurous, eggy note. Finish with the spring onions.
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Tofu Scramble
📖 Culinse
veganbreakfastquickeasy

Tofu Scramble

Crumbled tofu turns golden with turmeric and picks up an uncannily eggy note from kala namak. Cherry tomatoes and spinach fold in at the end for a vegan breakfast that never leaves the pan..

⏱

Kochzeit

22 min

🍽️

Portionen

2

🧂

Zutaten

12

Original ansehen ↗

Nährwerte

pro Portion

230 kcal

Kalorien

18 g

Eiweiß

14 g

Fett

8 g

Kohlenhydrate

Zutaten

Für 2 Portionen

Geschätzte Kosten~3,60 € · ~1,80 €/Portion
  • 🛒
  • 🛒

Zubereitung

  1. 1

    Press the tofu between two layers of kitchen paper under a heavy plate for 10 minutes. The drier it goes into the pan, the better it browns.

  2. 2

    Finely dice the shallot, chop the garlic, halve the cherry tomatoes and slice the spring onions into rings.

  3. 3

    Crumble the tofu with your fingers into uneven pieces — deliberately ragged, so it reads as set egg. Mashing it with a fork gives you paste.

  4. 4

    Heat the oil in a pan and soften the shallot for 3 minutes, then add the garlic and turmeric and fry for 30 seconds, until fragrant and the oil stains golden.

  5. 5

    Stir in the tofu and fry for 5 minutes, letting the edges crisp a little. Add the nutritional yeast, oat milk and pepper and stir until the curds hold together creamily.

  6. 6

    Fold in the tomatoes and spinach and cook just until the leaves wilt. Pull the pan off the heat before stirring in the kala namak — heat drives off the sulphurous, eggy note. Finish with the spring onions.