Main Course
Scramble tofu
Ingredients
- 320 gr of natural tofu
- 300 gr of leek
- 50 gr of soya milk
- Turmeric
- Salt and pepper
- Extra virgin olive oil
Features
- SHOCK FREEZING AT -18°C
Difficulty
- Easy
Proceeding
A second of a unique goodness and ease! A valuable and protein alternative to the egg.
Prepare the leek emulsion by slicing the same finely and stewing it in a pan with a drizzle of oil and a pinch of salt and pepper. When soft, blend it with soy milk and plenty of turmeric. Must be a smooth and homogeneous mixture.
Crumble the tofu with your hands, stir in a pan with a little oil and a pinch of salt and after a few minutes add the leek emulsion. Let flavour for a few minutes and serve.
Prepare the leek emulsion by slicing the same finely and stewing it in a pan with a drizzle of oil and a pinch of salt and pepper. When soft, blend it with soy milk and plenty of turmeric. Must be a smooth and homogeneous mixture.
Crumble the tofu with your hands, stir in a pan with a little oil and a pinch of salt and after a few minutes add the leek emulsion. Let flavour for a few minutes and serve.
Tips
You can prepare a large amount of scrambled tofu and deep-freeze it with the shock freezing function of Freddy to store it in the freezer for up to 6 months.
If necessary, all you have to do is regenerate it in the pan a few minutes with half a glass of water or soy milk.
If necessary, all you have to do is regenerate it in the pan a few minutes with half a glass of water or soy milk.