Table of Contents
Breakfast Recipe: Vegan Scrambled Eggs on Wholemeal Bread
15 minutes
light
Vegan
breakfast
ingredients
for 2 servings
- 1 small red onion
- 1 clove of garlic
- 1 tbsp sunflower oil
- 200 g Seidentofu
- 1 EL Soy Sauce
- 1 teaspoon turmeric yeast flakes, ground
- Salt, pepper from the mill
- 2 small avocados
- 4 slices of wholemeal bread
- 2 tbsp chives
preparation
- Peel onion and garlic, chop finely. Sauté in hot oil until translucent. Add the silken tofu and liquid and season with soy sauce, yeast flakes, 1-2 pinches of turmeric, salt and pepper. Fry for 2-3 minutes, stirring constantly, breaking up the tofu.
- Halve the avocados, remove the stone, remove the flesh from the skin and cut into wedges. Toast the wholemeal bread, top with avocado slices and spread scrambled eggs on top. Season with salt and pepper and garnish with scallions.
Recipe Tips
Instead of four larger ones, toast six small slices of bread and decorate them with scrambled eggs to form little towers.
Approx. 650 kcal per person, 14 g protein, 40 g fat, 55 g carbohydrates
