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228: © 1997-2026, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 8 Servings
80 g onions, diced
40 g sunflower oil
2 g turmeric
1 g paprika powder, sweet
2 g pepper, freshly ground
5 g rock salt
400 g firm tofu
80 g yoghurt alternative, natural
40 g No-Moo, Mild-Aromatic, grated [Order No: 404]
½ bunch chives, chopped
10 g Kala Namak / sulphur salt [Order No: 326]
8 slices of toast
100 g cherry tomatoes, quartered or sliced
Treat yourself with Vegusto: Recipe No. 228
A vegan scrambled egg can easily be prepared with tofu and a little kala namka. The egg-scented salt fits perfectly here.
Ingredients for 8 Servings
80 g onions, diced
40 g sunflower oil
2 g turmeric
1 g paprika powder, sweet
2 g pepper, freshly ground
5 g rock salt
400 g firm tofu
80 g yoghurt alternative, natural
40 g No-Moo, Mild-Aromatic, grated [Order No: 404]
½ bunch chives, chopped
10 g Kala Namak / sulphur salt [Order No: 326]
8 slices of toast
100 g cherry tomatoes, quartered or sliced
Preparation
Heat a frying pan with the oil and fry the onions with all the spices and the rock salt for about 4 minutes.
In the meantime, drain the tofu block and press the water out of the tofu. Then finely mince the tofu by hand.
Now add the tofu to the onions, mix everything together and fry for 2-3 minutes over a medium heat.
Now add the vegan yoghurt alternative, the No Moo, Dezent and the chives and mix everything thoroughly.
Fry the mixture for 1-2 minutes again. Turn off the heat and sprinkle the tofu with the Kala Namak.
Place the tofu scramble on the freshly toasted bread and top with cherry tomato pieces.
Sprinkle the cherry tomatoes on the toasts with Kalka Namak.
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