Classic vegan scrambled eggs with silken tofu (15 minutes)
Breakfast classic, interpreted vegan. Fine silken tofu combined with mild onion, subtly seasoned, served on a delicious sourdough bread. This delicious dish is topped with avocado slices, cress and sesame seeds. Easy and quick to make in 15 minutes.
Pour in oil and saute onion until translucent. Add garlic or garlic granules and continue to saute briefly.
2 tbspn Frying oil or other high heat oil, 1 small red onion, ½ tbspn Garlic granules or 2 cloves of garlic freshly pressed
Add in the silken tofu. NOTE: Silken tofu does not need to be drained, it can be used straight from the package. The remaining moisture evaporates during frying. I just drained the tofu so I could photograph it better.
400 g Silken tofu
Add tamari, nutritional yeast, turmeric and sea salt.
1 ½ tbspn Tamari or another soy sauce, 1 tbspn Nutritional yeast, ¾ tbspn Turmeric, Sea salt to taste
Stir until everything is well combined.
Kala Namak
Simmer over medium heat until some of the liquid has evaporated and it has the consistency of scrambled rice.
Spread on 4 slices of sourdough bread, garnish with avocado slices, cress and sesame seeds and enjoy!