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Scrambled Tofu
Scrambled Tofu

Scrambled Tofu

with beer yeast, saffron and parsley

This recipe is delicious, satiating and rich in protein. It can be made the day before and heated in the skillet. I love to eat on toast, inside a cabbage leaf, inside a wrap with lots of green leaves or on tomato slices. It is great for adding leftovers like roasted vegetables, sautéed mushrooms, aromatic herbs, whichever you prefer. It is an excellent and nutritious breakfast!


15 min

120 kcal

4 doses

Easy

Natural Tofu, Sea Salt, Olive Oil, Black Pepper Grain, Brewer's Yeast, Ground Turmeric, Ground Garlic and Fresh Parsley are currently unavailable.

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Ingredients

You will also need:

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Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

120 kcal

503 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

01

Wash the tofu well under running water.

02

Crush the tofu into small pieces. Add salt and black pepper.

03

Place the tofu in a frying pan and cook it without fat so that the water inside evaporates. This process makes the tofu taste better in the end.

04

Place a drizzle of olive oil on the tofu. Sauté over low heat for 10 min, stirring frequently. The tofu will brown, stir it frequently so that it is completely brown.

05

Meanwhile, in a small bowl, mix the water with nutritional yeast, turmeric and garlic powder.

06

When the tofu is golden (about 10 min later) add the water and mix well. Let cook another 1 min for the water to be absorbed and turn off.

07

Sprinkle with the chopped parsley and serve warm!

Utensils

Frying pan / skillet meddium

Frying pan / skillet meddium

Stirring spoon

Stirring spoon

Measuring spoons

Measuring spoons

Measuring cup

Measuring cup
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