Scrambled tofu with arugula salad

Ingredients for 4 servings:

• 200 g tofu, natural
• 1 large onion(s), red
• 30 ml oat milk (oat drink)
• 15 g agave syrup
• 1 ½ tsp salt
• 15 g ajvar
• 2 tsp paprika
• a few stalks of parsley
• ½ bowl of arugula
• 4 tbsp vegetable oil, neutral
• 2 tsp mustard
• 1 tsp salt and pepper
• 2 tbsp agave syrup
• 2 tbsp herb vinegar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

vegan alternative to scrambled eggs

Drain the tofu and grate it finely. Peel and halve the onion, finely dice one half and fry it together with the tofu in a sufficiently large pot in 2 tablespoons of hot oil over medium heat, stirring occasionally, for about 5 minutes. Reduce the heat to low and season the tofu with salt and paprika. Stir in the oat milk, then stir in the ajvar and agave syrup. Wash the arugula and chop it into small pieces. Finely chop the other half of the red onion and mix it with 2 tablespoons of oil, mustard, vinegar and agave syrup. Season with salt and pepper. Wash the parsley, chop it finely and mix it in, then toss the salad with the dressing. Arrange on plates with the scrambled tofu and serve.