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.
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
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
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Instructions
Grind the Kala Namak to a fine salt (it usually comes in a stony form)
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
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.
When the Tofu has some brown areas, take it away and serve.
Also a vegan version of this classical dish.
Print Recipe
Mushroom Stroganoff
Instructions
Fry the onion brownish and deglaze with the veggie stock.
Add the mushrooms (halfed or quartered, depending on the size), the garlic and the pickle to it.
Fry for a while and add the cream/milk and the tomatoe puree.
Season with the thyme (carefully...) and the black pepper.
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A classical Italian dish, although it wasn’t probably ever done in this form in Italy…
A vegan version of the classical Italian dish. In case you do not have any veggies around, you can also skip those and just add a bit more soy/härkis to it and substitute the veggie layers with protein layers.
Instructions
Tomato Sauce
The tomato sauce needs the most time on the oven, so it is good to start with it. For that, empty all cans into a wide pot and boil it.
Season the tomatoes with the herbs (Salt, pepper, Marjoram, Basil, Garlic powder, Onion powder) and the sliced garlic.
Keep it boiling for one hour (low temperature)
'Meat'/Protein filling
Start to fry 500g of Härkis or any other protein source like soy in a good amount of olive oil.
Add 4 chopped onion to it
Once the onions are 'translucent', add the garlic and season it with salt and pepper (it can be on the salty side, as the noodles will take away quite a much salt, although it shouldn't be too salty of course...). Depending on the Härkis or Soy, it might be also nice to add also still a bit of Paprika powder to it.
Veggie filling
For the veggie filling I just take what is available as remaining e.g. from the last day. If there isn't anything, e.g. 250g of cauliflower and 250g of Mushrooms are pretty good.
For that, boil the cauliflower soft (actually, if you do not use remainings, it would be a good idea to boil it soft already earlier, so that you do not have to wait here for it...)
Fry the mushrooms in olive oil and add the sliced cauliflower to it
Season with salt and pepper.
Topping
Heat up 500ml of a fatty oatmilk (Soy milk would work as well).
Add 4-5 teaspoons of salt
Also add 3 teaspoons of Mustard
Add a really small amount of herbs of the Provence (depending on your taste, you can also skip those...)
Further, had a good amount (2-3 tablespoons) of inactive yeast.
Heat everything up and stir in flower to get it sticky.
Stacking the lasagna
Take a large oven form and wipe a but margarine into it (or olive oil instead)
Add a bit of the tomato sauce to the bottom
Put the first layer of lasagne noodles into the form, add the Härkis/Soy filling on it and a bit of tomato sauce and cover it again with lasagne noodles. Then put the veggies on those noodles and a bit of the cheesy sauce, cover it again with noodles and so forth. Now can can stack it alternating with the different fillings auntil you have used it all. In the end, you stop with a layer of noodles and pour carefully the tomato sauce over, so that everything is covered well.
Eventually pour the cheesy sauce over the tomato sauce to cover the form with it.
Put the form for around 20-30 minutes (depending on the noodles) into the oven with 180 degrees. Just test if the noodles are ready with a slim wooden stick.
