Tofu scrambled egg with Gomasio

Method

Brown onion and mushrooms in hot oil until golden brown. Meanwhile, crumble the tofu and mix with Ume paste and turmeric. Add cucumber and dried tomatoes to the pan. Fry briefly. Add tofu with Ume paste. Stir in medium heat, stirring constantly for 5-8 min.

Season with bruschetta spice and herb salt. Stir in some rice milk. Finally, add the oil, stir well again. Sprinkle with Gomasio and garnish with parsley.

Ingredients

for 4 persons

• 8 tbs Rapunzel Olive oil extra virgin
• 400 g Tofu natur
• 2 medium sized onion finely chopped
• 1 small zucchini
• 40 g herb saplings
  or mushrooms
• 40 g Rapunzel Dried tomatoes in olive oil
• 1 tsp Ume-Paste
• 1 tbs turmeric
• 1 tbs Bruschetta herbs
• ½ tbs Rapunzel herb salt
• 4 tbs Rapunzel Canola oil mild
• 2 tbs ricemilk
• 1 tbs Rapunzel Gomasio, sesame and sea salt
• 1 tbs fresh parsley