Tofu scrambled eggs with avocado and tomatoes

4 servings

30 minutes

The recipe was shared with us by Touch of Matcha chef Yegor Rudolsky.

Energy value per serving

• Calories: 447.9
• Proteins: 16.3g
• Fats: 35.1g
• Carbohydrates: 14.6g

Ingredients

• Firm tofu: 600 g
• Asafoetida: 8 g
• Tamari sauce: 40 g
• Water: 120 ml
• Olive oil: 80 ml
• White bread: 80 g
• Avocado: 200 g
• Pink tomatoes: 200 g
• Sunflower sprouts: 20 g

Cooking steps

1. Grind the firm tofu in a meat grinder or blender, or grate it.

   Required ingredients:

   • Firm tofu: 600 g

2. Remove the pit and skin from the avocado and slice it.

   Required ingredients:

   • Avocado: 200 g

3. Cut the tomatoes into cubes.

   Required ingredients:

   • Pink tomatoes: 200 g

4. Fry the tofu in olive oil for 2-3 minutes, stirring continuously. Then add asafoetida and soy sauce and mix to make the tofu juicier. Add clean water and cook for another 2 minutes.

   Required ingredients:

   • Firm tofu: 600 g
   • Olive oil: 80 ml
   • Asafoetida: 8 g
   • Tamari sauce: 40 g
   • Water: 120 ml

5. Place scrambled eggs, avocado, and tomatoes on a plate.

   Required ingredients:

   • Firm tofu: 600 g
   • Avocado: 200 g
   • Pink tomatoes: 200 g

6. Serve!