Tofu scrambled eggs with avocado and tomatoes

Name: Tofu scrambled eggs with avocado and tomatoes
Total time: 30 min
Yield: 4
Ingredients: Firm tofu 600 g; Asafoetida (hing) 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

4 servings

30 minutes

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

Energy value per serving

CaloriesProteinsFatsCarbohydrates

447.9

kcal

16.3g

grams

35.1g

grams

14.6g

grams

Ingredients

4servings

Firm tofu

600

g

Asafoetida (hing)

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:
1. Firm tofu: 600 g

2
Remove the pit and skin from the avocado and slice it.
Required ingredients:
1. Avocado: 200 g

3
Cut the tomatoes into cubes.
Required ingredients:
1. 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:
1. Firm tofu: 600 g
2. Olive oil: 80 ml
3. Asafoetida (hing): 8 g
4. Tamari sauce: 40 g
5. Water: 120 ml

5
Place scrambled eggs, avocado, and tomatoes on a plate.
Required ingredients:
1. Firm tofu: 600 g
2. Avocado: 200 g
3. Pink tomatoes: 200 g

6
Serve!

Tofu scrambled eggs with avocado and tomatoes

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