Vegan scrambled eggs

Tomorrow is the weekend. How about a vegan scrambled egg for breakfast? This recipe comes from Susann Losseff's cookery book. She is head chef at Düsseldorf Youth Hostel and wants to bring more variety and meat-free alternatives to the table. Why not give it a try!

 

Ingredients for 10 people
750 g tofu
5 small onions
2.5 peppers
3 tbsp mixed herbs (parsley, basil, coriander, dill, chives)
Turmeric (powder)
5 tbsp sunflower oil
Salt and pepper

 

Ingredients for 10 people

Cut the tofu into small pieces. Wash and dice the pepper. Then wash, peel and dice the onion.

Heat the sunflower oil in a pan. Fry the tofu pieces in it until golden brown. Then season the finished tofu with turmeric.

Now add the remaining vegetables and sauté for 5 minutes. Season to taste with the herbs, salt and pepper.

Serve the scrambled eggs and enjoy.

 

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