These scrambled eggs are a delicious alternative to traditional scrambled eggs. They are high in protein. Served with mushrooms and cherry tomatoes they are a complete and very tasty dish, perfect for breakfast or as a first course.
Productos con los que prepararla
Ingredients
For the tofu scrambled eggs
- 1 garlic clove
- 50 g onion
- 20 ml olive oil
- 260 g firm tofu
- 10 g brewer’s yeast
- 1 lemon (Juice of half a lemon)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon turmeric powder
For the mushrooms
- 1 clove garlic
- 20 ml olive oil
- 160 g mushrooms
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
For the tofu eggs
- Open the Chefbot and fit the blade accessory. Add 1 clove of garlic and 50 g of onion and mince for 30 seconds on speed 6.
- Open the Chefbot and attach the stir paddle accessory. Use the spatula to push down anything that may have stuck to the walls. Add 20 ml olive oil, 260 g tofu (crumble it into crumbs with your hands), 10 g brewer’s yeast, the juice of half a lemon, ½ teaspoon salt, pepper and turmeric powder. Cook for 10 minutes at 100ºC and speed 1.
- Once cooked, set aside in a bowl.
For the mushrooms
- Open the Chefbot and fit the blade accessory. Add 1 garlic and mince for 10 seconds on speed 6. Open the Chefbot and use the spatula to push down any mushrooms that may have stuck to the walls.
- Insert the stir paddle accessory and add 20 ml olive oil, 160 g mushrooms, ½ teaspoon salt and pepper. Cook for 10 minutes at 100ºC and speed 1.
- Serve with the tofu scrambled eggs and cherry tomatoes.