Vegan Scrambled Eggs from Tofu | Protein-Rich Breakfast

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Vegan Scrambled Eggs from Tofu | Protein-Rich Breakfast

Name: Vegan Scrambled Eggs from Tofu | Protein-Rich Breakfast
Yield: 2 servings
Cuisine: Deutsche Küche
Ingredients: 1 yellow onion; 400 g silken tofu; 2 tbsp nutritional yeast; 1 tsp turmeric powder; 1 tsp Kala Namak black salt; ¼ tsp ground black pepper; 1 tsp vegetable oil

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Knuspr-Küche

Dieses vegane Rührei aus Seidentofu ist die perfekte pflanzliche Alternative zum Frühstücksklassiker. Dank Kurkuma erhält es seine goldgelbe Farbe, während Kala Namak (Schwarzsalz) für den authentischen Ei-Geschmack sorgt. In nur 15 Minuten zauberst du ein proteinreiches, gesundes Frühstück, das nicht nur Veganer begeistert!

Ingredients

Price per portion:€ 2.14

Ingredients

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Yellow onion 1 gelbe Zwiebel

Silken tofu 400 g Seidentofu

Yeast flakes 2 EL Hefeflocken

Turmeric powder 1 TL Kurkumapulver

Kala Namak 1 TL Kala Namak Schwarzsalz

Neutral vegetable oil 1 TL Pflanzenöl

You probably have at home

Ground black pepper ¼ TL schwarzer Pfeffer gemahlen

Preparation method

Finely dice the onion. Heat the vegetable oil in a pan and sauté the diced onion over medium heat until translucent.

Roughly mash the silken tofu with a fork and add it to the pan. Add nutritional yeast and turmeric powder. Simmer everything for a few minutes until the desired consistency is reached and excess liquid has evaporated.

Season with ground black pepper and Kala Namak just before serving. The black salt provides the typical egg aroma. If you use firm tofu, you can add approx. 50 ml of plant milk to achieve a creamy consistency.