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🍳 Breakfast Tofu

395 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• white button mushrooms 350 g
• tofu, plain 600 g
• organic lemons 1 pc.
• ginger, fresh 15 g
• soy sauce 2 tbsp
• turmeric, ground 1 tsp
• olive oil 3 tbsp
• cumin 0.25 tsp
• cayenne pepper 0.5 tsp
• salt pinch
• chives, fresh 10 g
• rye bread 4 slices

Instructions

1. 1. Cut the onions in half, peel, and dice finely. If necessary, clean the mushrooms with a kitchen towel and slice them. Drain the tofu in a sieve and mash it roughly with a fork. Rinse the lemon and grate about 1 tsp of zest. Peel the ginger and chop it finely.
2. 2. In a bowl, mix the ginger, soy sauce, turmeric, and 1 tbsp of oil well. Add the tofu to the marinade and let it marinate for about 5 minutes.
3. 3. Heat the remaining oil in a pan over medium heat and sauté the onions for about 2 minutes. Then add the mushrooms and tofu and fry for another 4–5 minutes. Season with cumin, cayenne pepper, lemon zest, and salt.
4. 4. Meanwhile, wash the chives, shake off the water, and cut into fine rings. Toast the rye bread slices as desired. Plate the breakfast tofu, garnish with chives, and serve together with the rye bread slices. Enjoy your meal!

Nutrition per serving

• kcal: 395
• Protein: 26 g · Fett/Fat: 24 g · Carbs: 21 g