Tofu scrambled egg with Gomasio

Details

15 min

vegan

Gabi und Johann Ebner

Ingredients

for 4 persons

8 tbs Rapunzel Olive oil extra virgin
400 g Tofu natur
2 medium sized onion finely chopped
1 small zucchini
40 g herb saplings
or mushrooms
40 g Rapunzel Dried tomatoes in olive oil
1 tsp Ume-Paste
1 tbs turmeric
1 tbs Bruschetta herbs
½ tbs Rapunzel herb salt
4 tbs Rapunzel Canola oil mild
2 tbs ricemilk
1 tbs Rapunzel Gomasio, sesame and sea salt
1 tbs fresh parsley

Details

15 min

vegan

Gabi und Johann Ebner

Method

Brown onion and mushrooms in hot oil until golden brown. Meanwhile, crumble the tofu and mix with Ume paste and turmeric. Add cucumber and dried tomatoes to the pan. Fry briefly. Add tofu with Ume paste. Stir in medium heat, stirring constantly for 5-8 min.

Season with bruschetta spice and herb salt. Stir in some rice milk. Finally, add the oil, stir well again. Sprinkle with Gomasio and garnish with parsley.

Ingredients

for 4 persons

8 tbs Rapunzel Olive oil extra virgin
400 g Tofu natur
2 medium sized onion finely chopped
1 small zucchini
40 g herb saplings
or mushrooms
40 g Rapunzel Dried tomatoes in olive oil
1 tsp Ume-Paste
1 tbs turmeric
1 tbs Bruschetta herbs
½ tbs Rapunzel herb salt
4 tbs Rapunzel Canola oil mild
2 tbs ricemilk
1 tbs Rapunzel Gomasio, sesame and sea salt
1 tbs fresh parsley

Details

15 min

vegan

Gabi und Johann Ebner

Rapunzel Products

Olive oil extra virgin

Dried tomatoes in olive oil aromatic-spicy

Herb salt with 15% herbs & vegetables

Canola oil mild

Gomasio, sesame and sea salt, HAND IN HAND