Scrambled tofu with tomato

Name: scrambled tofu with tomato
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 250 g cherry tomatoes on the branch; 2 el sunflower oil; 1 shallot; 250 g tofu natural pack of 349 g; tl ground turmeric (koenjit); 2 tl ground celery salt; 5 g fresh flat parsley; 4 slice Spelt Bread

Scrambled tofu with cherry tomatoes on spelled bread.

Ingredients

Kitchen Stuff

1 toaster

Directions

Halve the to. Heat the oil in a frying pan with non-stick coating and fry the to 3 min. On the cutting edge.
Season to taste with pepper and salt and put in a bowl. Wipe the pan with kitchen paper.
Chop the shallot. Let the tofu drain.
Heat the rest of the oil in the frying pan. Fry the shallot over medium heat for 2 min.
Add the tofu, turmeric and the celery salt. Push the tofu into pieces with a spatula. Bake for 4 minutes on medium heat.
Meanwhile, cut the parsley fine. Toast the bread in the toaster.
Divide the scrambled tofu and toast over the toast and sprinkle with the parsley.