Vegan scrambled eggs

Preparation

1. 1
   Step 1

   Finely crumble the 200 g of firm tofu in a bowl using your hands or a fork.

2. 2
   Step 2

   Heat 1 tbsp of olive oil in a pan and sauté the crumbled tofu for about 60 seconds.

   Timer · 1 min
3. 3
   Step 3

   Finely chop the 0.5 onion and add it to the pan along with 1 tsp of turmeric powder.

4. 4
   Step 4

   Wash the 200 g of cherry tomatoes, halve them, and sauté briefly.

5. 5
   Step 5

   Deglaze with 60 ml of water and 2 tbsp of cashew cream and let the mixture simmer briefly.

6. 6
   Step 6

   Season the dish with 1 tsp of dried herbs, 1 pinch of salt, and 1 pinch of pepper.

7. 7
   Step 7

   Wash the 0.5 bunch of parsley, shake dry, chop coarsely, and sprinkle over the scrambled eggs.