in Recipes

Vegan scrambled eggs with spring onions and tomatoes

updated

Spread the love

Ingredients for 2 servings:

  • 200 g tofu (natural tofu)
  • 3 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 1 tsp turmeric
  • ½ tsp Kala Namak
  • 5 cherry tomatoes
  • 1 bunch of spring onions
  • Salt
  • pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Press the natural tofu between two cutting boards and then shred it with a fork on a plate. Quarter or eighth the cherry tomatoes, depending on their size, and slice the spring onions into rings. Heat the vegetable oil, fry the tofu crumbs until crispy, and then deglaze with soy sauce. Add the kala namak and turmeric and stir well. Season with salt and pepper. Then stir in the cherry tomatoes and spring onions and sauté for 3 minutes. Tip: If you prefer a slightly moister texture, you can stir in a splash of soy milk just before the end.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Iberico loin with figs

Risotto with green asparagus and salmon