Vegan corn burgers with chickpeas, coriander, cumin, paprika powder, gluten-free flour & bread, lettuce, tomatoes, ketchup and oil…
Potatoes with pomegranate seeds, grapefruit, rocket leaves, harissa, olive oil and salt …
Jar with rice, broccoli, pineapple, garlic, onion, curry and tofu…
Fries made of potato…
Green scrambled tofu with spinach, garlic, onions, (sun-dried) tomato paste, soy sauce, olive oil
1 pack of tofu 375 g (without water)
100 g spinach
2 garlic cloves
1 spoon tomato paste
2 spoons soy sauce
1 spoon olive oil
2 teaspoons turmeric
2 teaspoons paprika powder
5 sun-dried tomatoes
1 bunch green onions
Optional: 5 black olives and a handful of basil
Drain the tofu and place between a couple of kitchen sheets. Place a book or other heavy item on top to get most of the moist out of the tofu. Chop the onion and garlic, preheat a pan on medium high heat and fry the onion and garlic till slightly brown.
Crumble the tofu and add the turmeric, paprika powder, tomato paste and soy sauce. The spices give the scramble a beautiful yellow color. Give it a good stir and continue to heat for around 10 minutes.
Chop some toppings of your choice like green onions, olives, sun-dried tomatoes and spinach. Add your preferred toppings to the pan and heat for a couple of minutes together with the scramble.
Serve on a toasted piece of gluten-free bread. Add salt and pepper to taste.
Variation suggestion: add some tomatoes or avocado slices on the side. Smear the bread with some vegan mayonnaise, hummus or ketchup. Do you prefer a traditional egg flavor? Add ½ a tsp Kala Namak (black salt) to the scramble.
Recipe: Lisa goes Vegan