Vegan scrambled eggs

Ingredients for 1 servings:

• 1 pack of silken tofu, 200 – 250 g
• 1 tsp salt (kala namak, sulfur salt)
• 1 pinch(s) of turmeric
• ½ bunch fresh chives or parsley
• 3 tbsp oil, for frying
• some pepper, from the mill

Instructions

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

To make your scrambled eggs, mash the silken tofu with a fork, then add the sulfur salt, turmeric, and chopped chives, and mix everything together. Heat the oil in a non-stick pan over high heat and add the prepared scrambled egg mixture. Fry over medium-high heat until golden brown, stirring occasionally. Before serving, grind some freshly ground pepper over the eggs. Serve with fresh whole-grain bread and margarine. For a heartier dish, fry a small diced onion and a handful of sliced ​​fresh mushrooms before adding the silken tofu scrambled eggs to the pan. In summer, finely diced tomatoes are also a great addition to the stir-fry.