Always on Saturdays there is a small farmers market just around the corner and I always get some few bits and pieces from the market I crave that day. So mostly the recipes I share on weekends are spontaneous and improvised. Since I went vegan I looked up a lot of scrambled tofu recipes but I always found them bland or the texture was not creamy and eggy enough. So here is the perfect recipe for a weekend breakfast! Let me show you how to make it.


For 1 portion:


- 2 slices of fresh sourdough bread
- 200 grams of semi-firm tofu
- 5 chestnut mushrooms
- 1 springonion
- 2 cloves of garlic
- 1 tsp kala namak salt (very important ingredient!)
- 1 tsp smoked paprika
- 1 tsp turmeric
- 1 tsp dried thyme
- freshly cracked black pepper
- 1/2 cup oat cream
- 2 tbsp vegan cheese
- 2 tbsp red bell pepper



- Fresh dill
- Parsley
- Green parts of green onion
- Cherry tomatoes
- Ketchup

How to make:


Slice the bell pepper in thin strips. As well as the spring onion. Heat up a medium sized pan.  And add a oil of choice (what you have in the house). I used olive oil. 1 tbsp. Then add your pepper and white part from the spring onion on a low heat. Let it sweat with salt and pepper for 7-10 minutes. Until soft and sticky.  Then add all of the spices except the kala namak salt. I always add that later on because then the flavour is stronger. 


And multitasking is maybe handy for this recipe so put another pan on medium heat and fry up your mushrooms for 4 minutes with salt en pepper. Add a mini splash of water and let that simmer for a bit. Add the clove of garlic. Some dried thyme and if you want to 1 tsp of soy sauce. And I used 1 drop of liquid smoke but those are detailssss OK? Is not neccesary. 


Let the spices mingle with the pepper and onion and then add 1 clove of garlic. The other one is for the mushrooms. Crumble in your tofu and cook a long for 3 minutes until combined. For the final steps add the oat cream, cheese and kala namak salt. Then garnish and enjoy the magic!


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