Scrambled tofu

Ingredients for 2 servings:

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

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegan scrambled eggs

First, crumble the natural tofu into a bowl. Add 2 tablespoons of soy sauce, 1 tablespoon of turmeric, and a pinch of cayenne pepper. Since natural tofu has almost no flavor, you can be generous with the seasoning. Then, pour about 150 ml of neutral soy milk over the tofu—it should just cover. Set the bowl aside to allow the tofu to marinate a little. Next, chop the onion and smoked tofu. The tofu is best diced so that it’s about the size of bacon. Then, cut the bell peppers, mushrooms, and half the zucchini into small cubes. First, fry the onion and smoked tofu in a pan. Once the tofu is crispy, add the bell peppers and zucchini, followed by the mushrooms. This recipe works best when the vegetables are sautéed at high heat rather than simmered. Once the vegetables have taken on color, add the natural tofu and its liquid. Continue frying until the soy milk has thickened and the scrambled tofu has a consistency similar to scrambled eggs. If you fry it too long, the tofu will become dry. Season with salt and cayenne pepper, if desired. Scrambled tofu is delicious with fresh baguette for breakfast or as a side dish for pasta or salad.