Scrambled Tofu
So classic, it’s commonly known in Europe as the “original” crispbread. Baked to a golden color, this medium-bodied, natural sourdough flavor is derived from a unique blend of rye grains.
Made with:
Sourdough
Ingredients
250G FIRM NATURAL TOFU
1 TBS VEGAN BUTTER
½ TSP DRIED TURMERIC
½ TSP SALT
1 TBS NUTRITIONAL YEAST (OPTIONAL)
BLACK PEPPER TO TASTE
OPTIONAL TOPPINGS: VEGAN SOUR CREAM (SEE VEGAN CASHEW SOUR CREAM RECIPE), SLICES TOMATOES, CRACKED PEPPER
4 SOURDOUGH WASAⓇ
How to:
1.
Mash the tofu with your hands over a bowl to get a scrambled egg texture.
2.
In a pan, melt the vegan butter on medium heat.
3.
Pour the tofu and the seasonings in the pan.
4.
Cook for 5 minutes, stir occasionally.
5.
Serve on Wasa crispbread with vegan sour cream, sliced tomatoes and cracked pepper.
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