Tofu Scramble with Cherry Tomatoes & Basil

Scrambled eggs with no… eggs?! 😯 Today I want to share with you a recipe for a plant-based version of this dish, i.e. tofu scramble. You will definitely surprise your household members with such a breakfast! If you want the tofu to have that real eggy taste and flavour, then replace regular salt with black salt (Kala Namak), which contains sulfur compounds and is often used in vegan dishes 😉

Preparation:

I cut the tomatoes in half and chopped the onion. Then I heated the coconut oil in a pan, fried the onion and added crushed tofu. I poured a little water over everything, seasoned, and stirred. I stewed until the liquid evaporated. Finally, I added the tomatoes and simmered for about 2 minutes.

I sprinkled the tofu with sunflower seeds, pumpkin seeds, arugula and fresh basil.