Vegan scrambled eggs
by Tavolino
A plant-based alternative to classic scrambled eggs made with tofu, refined with fresh tomatoes and a creamy touch. A quick and protein-rich breakfast for a great start to the day.
Ingredients
- firm tofu 200 g
- olive oil 1 tbsp
- onion 0.5 piece
- turmeric powder 1 tsp
- cherry tomatoes 200 g
- cashew cream 2 tbsp
- dried herbs 1 tsp
- salt 1 pinch
- pepper 1 pinch
- parsley 0.5 bunch
Preparation
- 1
Finely crumble the 200 g of firm tofu in a bowl using your hands or a fork.
- 2
Heat 1 tbsp of olive oil in a pan and sauté the crumbled tofu for about 60 seconds.
- 3
Finely chop the 0.5 onion and add it to the pan along with 1 tsp of turmeric powder.
- 4
Wash the 200 g of cherry tomatoes, halve them, and sauté briefly.
- 5
Deglaze with 60 ml of water and 2 tbsp of cashew cream and let the mixture simmer briefly.
- 6
Season the dish with 1 tsp of dried herbs, 1 pinch of salt, and 1 pinch of pepper.
- 7
Wash the 0.5 bunch of parsley, shake dry, chop coarsely, and sprinkle over the scrambled eggs.