Vegan tofu scramble with buttered bread and croissant.

Vegan Scrambled Eggs

Name: Vegan Scrambled Eggs
Total time: 15 min
Yield: 2 Portions
Ingredients: 200g Tofu; 2tbsp. Vegetable oil; 2tsp. Yeast flakes; 75g Soy yogurt, natural (unsweetened); 1pinch Kala namak; 0.5tsp. Turmeric, Ground; 0.5tsp. Paprika Special Sweet; 1pinch Pepper Rainbow, Whole

10—15 Min

Turmeric, Ground

The ideal vegan breakfast for anyone who wants to get their day off to a good start with a hearty meal. Scrambled tofu as an alternative to traditional scrambled eggs. Paprika powder provides an intense aroma and Kurkuma is what turns the vegan scrambled eggs a beautiful yellow color.

Ingredients 2 Portions

200 gTofu
2 tbsp.Vegetable oil
2 tsp.Yeast flakes
75 gSoy yogurt, natural (unsweetened)
1 pinchKala namak
0.5 tsp.Turmeric, Ground
0.5 tsp.Paprika Special Sweet
1 pinchPepper Rainbow, Whole

Preparation

1
First pat the tofu dry with a piece of paper towel. Then use your hands or a fork to roughly crumble.
2
Now heat the oil in a pan then add the tofu. Season with the granulated onion and lightly fry for 4–5 minutes, stirring occasionally.
3
Then sprinkle over the yeast flakes, Kurkuma, a pinch of pepper and the paprika powder and give a good stir. Then add the soy yogurt and stir. Allow to infuse over a low heat for 2–3 minutes.
4
Finally season with a pinch of kala namak and serve with freshly chopped herbs.