1. Prepare the tofu:
Squeeze the natural tofu well (e.g., with a clean kitchen towel or a tofu press), then crumble it coarsely with your hands and set aside in a bowl.
2. Chop the vegetables:
Peel and finely dice the onion. Wash and deseed the bell pepper and dice it finely as well.
3. Sauté:
Heat some vegan butter or vegetable oil in a large pan. Sauté the diced onion for about 3 minutes until translucent. Add the diced bell pepper and fry for another 3–4 minutes.
4. Add the tofu and spices:
Add the crumbled tofu, yeast flakes, turmeric, kala namak, salt, pepper, and cayenne pepper to the pan. Mix everything well and fry for about 10 minutes, stirring occasionally, until the tofu is lightly browned.
5. Serve:
Sprinkle the vegan scrambled eggs with fresh cress and serve hot – perfect with crispy toast or fresh bread.
Nutritional information approx. (per serving)
• Calories: 320 kcal
• Protein: 25 g (high in protein, approx. 35% protein content)
• Fat: 18 g
• Carbohydrates: 9 g
• Fiber: 4 g
