Tofu Rührei

veganwonda.de

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veganwonda.de

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veganwonda.de

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veganwonda.de

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veganwonda.de

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Tofu Rührei

Tofu Rührei

veganwonda.de

veganwonda.de

Schalotte schälen und in dünne Ringe schneiden. Knoblauchzehe ebenfalls schälen und mithilfe einer Knoblauchzehe auspressen, kleinhacken oder reiben. Die Tomaten schneiden und vierteln.

Schritt 1:

veganwonda.de

veganwonda.de

Schalotte schälen und in dünne Ringe schneiden. Knoblauchzehe ebenfalls schälen und mithilfe einer Knoblauchzehe auspressen, kleinhacken oder reiben. Die Tomaten schneiden und vierteln.

Schritt 2:

veganwonda.de

veganwonda.de

Eine mittelgroße Pfanne bei mittlerer Hitze erhitzen. Olivenöl, Zwiebel und Knoblauch in die Pfanne geben und alles für ca. 1-2 Minute unter gelegentlichem Umrühren andünsten.

Schritt 3:

veganwonda.de

veganwonda.de

Kurkuma, Kala Namak, Pfeffer dazugeben und alles gut umrühren. Unter gelegentlichem Umrühren weiterbraten. Zum Schluss die Tomatenviertel in die Pfanne dazugeben und alles für weitere 2-3 Minuten braten.

Schritt 4:

veganwonda.de

veganwonda.de

Mit einer Vollkorntortilla und einem Klecks Crème fraîche servieren.

Schritt 5:

veganwonda.de

Das vollständige Rezept findest du auf veganwonda.de Ich wünsche dir viel Spaß!