Tofu scrambled eggs with mushrooms

These scrambled eggs are a delicious alternative to traditional scrambled eggs. They are high in protein. Served with mushrooms and cherry tomatoes they are a complete and very tasty dish, perfect for breakfast or as a first course.
Rations 2 people
Prep Time1 hr 30 mins
Cooking time20 mins

Products to prepare it with

Ingredients

For the tofu scrambled eggs

  • 1 garlic clove
  • 50 g onion
  • 20 ml olive oil
  • 260 g firm tofu
  • 10 g brewer’s yeast
  • 1 lemon (Juice of half a lemon)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon turmeric powder

For the mushrooms

  • 1 clove garlic
  • 20 ml olive oil
  • 160 g mushrooms
  • ½ teaspoon salt
  • ½ teaspoon pepper

Step by step preparation

For the tofu eggs

  • Open the Chefbot and fit the blade accessory. Add 1 clove of garlic and 50 g of onion and mince for 30 seconds on speed 6.
  • Open the Chefbot and attach the stir paddle accessory. Use the spatula to push down anything that may have stuck to the walls. Add 20 ml olive oil, 260 g tofu (crumble it into crumbs with your hands), 10 g brewer’s yeast, the juice of half a lemon, ½ teaspoon salt, pepper and turmeric powder. Cook for 10 minutes at 100ºC and speed 1.
  • Once cooked, set aside in a bowl.

For the mushrooms

  • Open the Chefbot and fit the blade accessory. Add 1 garlic and mince for 10 seconds on speed 6. Open the Chefbot and use the spatula to push down any mushrooms that may have stuck to the walls.
  • Insert the stir paddle accessory and add 20 ml olive oil, 160 g mushrooms, ½ teaspoon salt and pepper. Cook for 10 minutes at 100ºC and speed 1.
  • Serve with the tofu scrambled eggs and cherry tomatoes.

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