Mushroom and scrambled tofu open sandwich

Mushroom and scrambled tofu open sandwich

Total: 35 Min. | Active: 35 Min.
vegan, lactose-free
Nutritional value / people: 334 kcal
, Fat: 11 g
, Carbohydrate: 38 g
, Protein: 17 g

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.


2 people


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:

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½tbsp olive oil
3sprigs thyme
1 onion (small), finely chopped
1 garlic clove, finely chopped
100g chanterelles, larger ones cut into pieces
100g mushrooms, cut into pieces
1tbsp white balsamic vinegar
salt and pepper to taste

Scrambled tofu

100g silken tofu, crumbled
100g tofu, crumbled
½tsp turmeric
a little salt
a little pepper
1tsp soy sauce
1tsp oregano leaves
½tsp olive oil
1 onion (small), finely chopped

To serve

2slices bread (approx. 60 g each), toasted
some Micro Greens
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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.

Scrambled tofu

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.

To serve

Place the bread on a plate, the scrambled tofu and mushrooms on top, and garnish with microgreens.

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