Tofu scrambled eggs with avocado and tomatoes
4 servings
30 minutes
The recipe was shared with us by Touch of Matcha chef Yegor Rudolsky.
Calories447.9kcal
Proteins16.3grams
Fats35.1grams
Carbohydrates14.6grams
Firm tofu
600
g
Tamari sauce
40
g
Water
120
ml
Olive oil
80
ml
White bread
80
g
Avocado
200
g
Pink tomatoes
200
g
1
Grind the firm tofu in a meat grinder or blender, or grate it.
- Firm tofu: 600 g
2
Remove the pit and skin from the avocado and slice it.
- Avocado: 200 g
3
Cut the tomatoes into cubes.
- 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.
- Firm tofu: 600 g
- Olive oil: 80 ml
- Asafoetida (hing): 8 g
- Tamari sauce: 40 g
- Water: 120 ml
5
Place scrambled eggs, avocado, and tomatoes on a plate.
- Firm tofu: 600 g
- Avocado: 200 g
- Pink tomatoes: 200 g
6
Serve!
