What would you like to cook?
I certainly didn't come up with the idea of scrambling tofu like eggs, but I'm a huge fan of scrambled tofu and have made my own version. And I don't want to deprive you of it, either. I serve this version – with a delicious mixture of chanterelles and mushrooms – on a slice of seeded loaf.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Heat the oil in a frying pan, add the thyme, fry the onion over a medium heat. Add the garlic and mushrooms, and continue to fry, stirring constantly. Reduce the heat, add the balsamic vinegar, season.
Mix the tofu with the spices, soy sauce and oregano. Fry the onions in the olive oil, add the seasoned tofu, fry for a few minutes.
Place the bread on a plate, the scrambled tofu and mushrooms on top, and garnish with microgreens.
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