Scrambled eggs somehow have something of a cosy Sunday breakfast about them. It should also be on the vegan table from time to time!
The little tricks of vegan cooking
Firstly, the great sulphur salt Kala Namak helps us to create the typical egg flavour. But be careful - please don't be too generous with this miracle weapon, otherwise rotten eggs will overpower your entire dish.
On the other hand, silken tofu is used here. This has a rather wobbly consistency and no real flavour of its own. We can make good use of both here, as the silken tofu makes the "scrambled eggs" nice and moist without affecting the flavour.
And last but not least, we need a little yellowish colour for the typical scrambled egg touch. We can either achieve this with turmeric alone or, as here, by using a gentle curry mixture that also adds a little flavour.
And now let's get to the "egg kitchen"
Ingredients for 2-3 portions
- 400 g natural tofu
- 100 g silken tofu
- 1 tsp salt
- 1 pinch of nutmeg
- 1 tsp curry
- 1 teaspoon kala namak
- 100 g smoked tofu, cut into small cubes
- 2 tbsp tamari (soy sauce)
- 1 small onion, finely chopped
- 1 handful of mushrooms, cleaned and quartered
- 2 spring onions, washed and cut into small rings
- 1 handful of cocktail tomatoes, washed and quartered
- some frying oil
Preparation
Heat some frying oil in a pan and fry the smoked tofu cubes until crispy on all sides. Deglaze with tamari. Briefly set aside in a small bowl.
Fry the onions in a little frying oil, add the mushrooms and fry. Add the spring onions and fry briefly.
Now add the natural tofu and silken tofu mixture to the pan and fry until the desired consistency is achieved. Then add the smoked tofu cubes and cocktail tomatoes, mix everything together and enjoy while still warm.
Tip: It goes well with a small salad and/or something freshly baked
Enjoy your meal!
Your Katinka