Pad Thai with vegan scrambled eggs

Ingredients for 2 servings:

• 200 g natural tofu
• 1 tsp Kala Namak
• ½ tsp turmeric
• 100 g rice noodles (ribbon noodles)
• 2 garlic cloves
• 2 carrots
• 1 onion(s)
• 1 tomato(s)
• 1 tsp chili flakes
• 1 handful of bean sprouts
• 1 handful of peanuts
• ½ bunch of spring onions
• 3 tbsp water, lukewarm
• 2 tbsp soy sauce
• 2 tbsp raw cane sugar
• 1 tbsp lemon juice
• 1 tbsp tamarind paste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan, high in protein and very tasty

Mix the sauce ingredients and set aside. Finely dice the garlic cloves and onion. Cut the carrots into small sticks. Cut the tomato into eighths. Slice the white part of the spring onion and cut the green part into 3 cm pieces. Chop the peanuts. For the vegan scrambled eggs, crumble the tofu and fry in a pan with a little oil until lightly browned. Stir in the kala namak and turmeric and set the tofu aside. Soak the noodles in hot water for 3 minutes, drain, rinse briefly with cold water, and set aside. Heat a little oil in a large pan and sauté the onions until translucent. Stir in the garlic and chili flakes and sauté for 1 minute. Add the tomatoes and carrots and sauté for 2 minutes. Then stir in the noodles and tamarind sauce and fry everything for another 2-3 minutes until the sauce has thickened slightly and the noodles begin to caramelize. Stir in the spring onions, tofu, and sprouts. Divide the noodles between two bowls and serve sprinkled with peanuts.