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Rührtofu
Print Recipe

Scrambled tofu

Cook Time15 minutes
Total Time15 minutes
Course: Frühstück
Servings: 2 servings
Author: Madeleine

Ingredients

  • 200 g tofu
  • 2 spring onions
  • 1 tsp oil
  • 2 tbsp almond butter
  • ¼ tsp turmeric
  • ½ tsp kala namak
  • 1 handful cherry tomatoes (optional)

Instructions

  • Take the tofu out of the packaging and dry it well.
  • You can also take it out a while beforehand and weigh it down with something to squeeze out the liquid.
  • But not absolutely necessary here.
  • Now crumble the tofu with your hands and bring it to the shape of scrambled eggs.
  • Wash the spring onions and cut into rings. Set the dark green ends to one side for now.
  • Wash the cherry tomatoes and cut in half.
  • The white parts of the spring onions are now fried. To do this, heat a pan with a little oil and sauté the light-colored parts of the spring onions briefly (approx. 1 min.). Now add the tofu.
  • Fry everything a little on medium heat.
  • After 3-4 minutes, add turmeric (for the color) and almond butter.
  • Fry again briefly and distribute the color of the turmeric powder nicely when turning.
  • Finally, add the Kala Namak for the egg flavor, as well as the cherry tomatoes.
  • The “egg aroma” dissipates quickly, which is why it should be added shortly before the end of the cooking time.
  • If necessary, season with a little plain salt and serve with the remaining spring onions.

Notes

You can also serve the scrambled tofu with baby spinach or a few mushrooms.