Breakfast

Tofu scrambled egg with Gomasio

Name: Tofu scrambled egg with Gomasio
Prep time: 15 min
Total time: 15 min
Ingredients: 8 tbs Rapunzel Olive oil extra virgin; 400 g Tofu natur; 2 medium sized onion finely chopped; 1 small zucchini; 40 g herb saplings or mushrooms; 40 g Rapunzel Dried tomatoes in olive oil; 1 tsp Ume-Paste; 1 tbs turmeric; 1 tbs Bruschetta herbs; ½ tbs Rapunzel herb salt; 4 tbs Rapunzel Canola oil mild; 2 tbs ricemilk; 1 tbs Rapunzel Gomasio, sesame and sea salt; 1 tbs fresh parsley

Gabi und Johann Ebner

15 Min.

Only 1 portion

Vegan

Info

Perptime 15 Min.

Ingredients

Portions

8 tbs Rapunzel Olive oil extra virgin
400 g Tofu natur
2 medium sized onion finely chopped
1 small zucchini
40 g herb saplings or mushrooms
40 g Dried tomatoes in olive oil aromatic-spicy
1 tsp Ume-Paste
1 tbs turmeric
1 tbs Bruschetta herbs
1 Herb salt with 15% herbs & vegetables
4 tbs Rapunzel Canola oil mild
2 tbs ricemilk
1 Gomasio, sesame and sea salt, HIH
1 tbs fresh parsley

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Brown onion and mushrooms in hot oil until golden brown. Meanwhile, crumble the tofu and mix with Ume paste and turmeric. Add cucumber and dried tomatoes to the pan. Fry briefly. Add tofu with Ume paste. Stir in medium heat, stirring constantly for 5-8 min.

Season with bruschetta spice and herb salt. Stir in some rice milk. Finally, add the oil, stir well again. Sprinkle with Gomasio and garnish with parsley.

USED RAPUNZEL PRODUCTS

Olive oil extra virgin

Dried tomatoes in olive oil aromatic-spicy

Herb salt with 15% herbs & vegetables

Canola oil mild