I never thought vegan scrambled eggs could taste so good....
100 g smoked tofu
100 g normal tofu
1 small spring onion
5 cherry tomatoes
2 mushrooms
rosemary
salt
pepper
1 dash of almond milk without sugar
Grate the tofu with a grater, cut the onion into small cubes, chop the rosemary, add salt and pepper and the almond milk to the grated tofu, mix everything together, set aside and let it sit for at least 5 minutes.
Clean the mushrooms and cut them into small cubes, wash and quarter the tomatoes.
Heat the coconut oil in a pan, add the tofu mixture to the pan and fry well, add the mushrooms
and fry them. When everything has roast aromas, add the tomatoes. Finally, season to taste.
Garnish with leek and onion rings.
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