Vegan scrambled Egg Sandwich
A vegan scrambled egg? How cool is this? I love to eat scrambled egg and now I've finally found on.
Servings: 1 Sandwich
Calories: 555kcal
Ingredients
- 1 large white onion
- 2 gloves Garlic
- 400 g silken tofu
- ½ tsp Curcuma
- ⅓ tsp paprika powder
- 2 tbsp soy sauce
- 1 tbsp nutritional yeast
- 3 pinches salt
- ⅓ tsp pepper
Instructions
- Finely dice a white onion and chop the 2 garlic gloves finely as well.
- Drain your silken tofu (just a little bit- it doesn't have to be completely "try")
- Heat some olive oil in a pan and add the onion and garlic (step 1) and sauté for 2-3 minutes until the onion is translucent.
- Add the block of silken tofu and fry it on high temperature for another 3 minutes. Then add ½ tsp curcuma, ⅓ tsp paprika powder, 2tbsp soy sauce, 1 tbsp nutritunal yeast, ⅓tsp of pepper and around 3 pinches of salt and strir well so everything is combined.
- Reduce the heat to medium and let it fry for around 10 minutes. Stir well again and again during this time. If the vegab scrambled egg doesn't have a consisdency like scrambled egg, let it cook for longer.
- In the meantime, cut a few slices of wholegrain bread, wash the green salad and thinly slice your cucumber. When your vegan scrambled egg has the consistency you want put the green salad on a slice of bread. Put the vegan scrambled eggs and a few slices of cucumber on top. Finally, place a second slice of bread on top and voila: done!