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Ingredient: Oil

Scrambled Tofu

Scrambled Tofu

A warm, egg-like dish that perfectly fits for long breakfasts on Saturday/Sunday mornings

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Scrambled Tofu
One often faced issue on Saturday or Sunday morning is, how to boost the breakfast! One really good way that keeps you also going for quite a while is the scrambled tofu. Of course it tastes different than scrambled eggs, but it is so delicious that I would say it tastes better than eggs. We always make a large portion so that we have something for the next day and find ourselves then in the situation that we need to do it the next day again.
Servings
2 persons
Ingredients
  • 300 g Smoked Tofu If not available also natural tofu is alright
  • 1 tsp Kala Namak Indian stone salt that has a strong, eggy taste
  • 1 pcs Onion
  • 2 pcs Mushrooms Optional, if not available, just don't bother and ignore that line
  • Curcuma
  • Oil some neutral tasting
Servings
2 persons
Ingredients
  • 300 g Smoked Tofu If not available also natural tofu is alright
  • 1 tsp Kala Namak Indian stone salt that has a strong, eggy taste
  • 1 pcs Onion
  • 2 pcs Mushrooms Optional, if not available, just don't bother and ignore that line
  • Curcuma
  • Oil some neutral tasting
Instructions
  1. Grind the Kala Namak to a fine salt (it usually comes in a stony form)
  2. Put the Tofu together with the curcuma and the kala namak and a good amount of oil in a bowl and mix it with a fork
  3. Chop the onions roughly, and start to fry them in a pan. Just before they become translucent, add the tofu and fry it together with high heat.
  4. When the Tofu has some brown areas, take it away and serve.
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Mushroom Stroganoff

Mushroom Stroganoff

Also a vegan version of this classical dish.

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Mushroom Stroganoff
Course Main Dish
Cuisine Russian
Servings
Ingredients
Course Main Dish
Cuisine Russian
Servings
Ingredients
Instructions
  1. Fry the onion brownish and deglaze with the veggie stock.
  2. Add the mushrooms (halfed or quartered, depending on the size), the garlic and the pickle to it.
  3. Fry for a while and add the cream/milk and the tomatoe puree.
  4. Season with the thyme (carefully...) and the black pepper.
  5. Serve with rice.
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Bami Goreng

Bami Goreng

Classical Indonesian noodle dish.

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Bami Goreng
Course Main Dish
Cuisine Asian
Servings
Ingredients
Course Main Dish
Cuisine Asian
Servings
Ingredients
Instructions
  1. Chop all vegetables in rings or small cubes.
  2. Start to fry the carrots in a wok and add then the leek, spring onions, garlic, chilli and ginger to it.
  3. Add the noodles and the pea pods and some water to the wok.
  4. Season it with (plenty) of soy sauce, salt, pepper and with the chilli sauce.
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Mayonnaise

Mayonnaise

Vegan Mayonnaise is extremely easy to do and lasts pretty well in the fridge, compared to egg-based Mayonnaise. The problem is that I usually prepare it off the cuff, so the quantities are more guesses than knowledge. I hae heard also that it does not work with every soy milk, but so far I have used Alpro and the milk from Lidl and it worked with both.

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Mayonnaise
Course Sauce
Cuisine Plain
Servings
Ingredients
Course Sauce
Cuisine Plain
Servings
Ingredients
Instructions
  1. Put all ingredients into a narrow and high jar/bin
  2. Use a hand blender with a beating disc at full speed and slowly pull it up. Once you reach the top of the jar, the mayonnaise should be ready.
  3. You can boost your Mayonnaise also with paprika powder, garlic, chili powder etc.
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Couscous with Ajvar and Falafel

Couscous with Ajvar and Falafel

This dish is rather fast to prepare, when you use ready-made Falafel and Ajvar. Of course, home-made it tastes better, I’ll publish later also recipesfor own Falafel and Ajvar.

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Couscous with Ajvar and Falafel
Course Main Dish
Cuisine Mideast
Servings
Ingredients
Course Main Dish
Cuisine Mideast
Servings
Ingredients
Instructions
  1. Boil some water and pour it over the Couscous together with some salt and margarine. (Maybe 2 teaspoons salt, 2 tablespoons margarine and 400ml Water, just add enough water, if it is too less, you will notice, then you can just add more later...)
  2. Boil another pot water with some salt added to steam the vegetables.
  3. Slices the carrat in 5 cm long and 5x5mm sides and take small pieces from the Brocolli and add it to the water.
  4. Depending on the Corn and Chickpeas, add them also to the boiling water. All vegetables should be soft, but not plashy, don't boil them to death.
  5. Cube the paprika and the onion in small pieces and the ginger and the garlic in very small pieces.
  6. Mix the red paprika paste with plenty of oil so that a sauce appears. Then, add all ingredients together in a large bowl, and stir everything well.
  7. Fry the falafel.
  8. To prepare the plate, add the Couscous on the plate, place the Falafel over it and pour some of the Ajvar over it. I prefer here, when the Couscous is warm, although some people also like it cold. If you like, you could put still some fresh Coriander over it.
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