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Vegan scrambled eggs

Vegan scrambled eggs

Preparation time:
10 min
Difficulty level:

Nutritional values:

7 g
38 g
33 g


Cherry tomatoes, cocktail tomatoes (fresh)Cherry tomatoes, cocktail tomatoes (fresh)2 (40 g)
Almond pasteAlmond paste 1 Teaspoon
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Chives (fresh)Chives (fresh) 1 Teaspoon
Turmeric powder, turmericTurmeric powder, turmeric ½ Tablespoon
Tofu (natural)Tofu (natural) 200 g
Water, mineral water, carbonated waterWater, mineral water, carbonated water 1 Teaspoon
Rapeseed oilRapeseed oil 1 Tablespoon


Step 1:
Crumble the tofu and fry it with the oil in a coated pan. Add turmeric, almond paste and mineral water and season with pepper and salt.
Step 2:
Cut chives into fine rolls, chop tomatoes and top the tofu scrambled egg with them.

Macronutrient distribution:

The recipe Vegan scrambled eggs is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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