Scrambled Tofu

Although I prefer a sweet breakfast on most mornings, sometimes I am craving for something savory. For a long time, I would make scrambled tofu, that didn´t taste like eggs at all. But then I discovered the awesome salt Kala Namak, which gives everything a very egglike taste. My way of preparing the tofu is inspired by the way shown in a video from The Vegan Zombie:

https://www.youtube.com/watch?v=CBJY9rs5zWk

If you don´t know this Channel, I highly recommend you, to check it out. They have a ton of amazing vegan recipes online.

Ingredients:

• 1/2 block of tofu, Crumble
• 1 teaspoon of olive oil
• 1 teaspoon of powdered eggreplacer mixed with water. 
• optional: vegetables like onions, bell peppers or spinach
• spices: kala namak salt, pepper, turmeric, paprika

The vegan eggreplacer I use is MyEy: 

http://www.amazon.de/gp/product/B00JNTRNSG/ref=as_li_tl?ie=UTF8&camp=1638&creative=19454&creativeASIN=B00JNTRNSG&linkCode=as2&tag=aveganmindblo-21&linkId=XTTJC73QZ2X3X2WJ

Directions:

1. Cut half of your tofu in bigger pieces and crumble the rest with your hands or a fork
2. Heat the oliveoil in a pan on high heat and add the bigger slices of your tofu
3. Fry them on both sides, till they are slightly brown. Then add the crumbled tofu.
4. Add your vegetables now, if you want to use them. 
5. Mix your eggreplacer with the right amount of water and add your spices to it. Most important is the Kala Namak salt, because, it gives your "egg" the typical taste.
6. Add the liquid mixture to your tofu, stir it and let everything heat up.
7. Serve it with toast or whatever you prefer.

Enjoy your meal.

Carbonara Sauce

A good vegan carbonara sauce is probably my favourite when it comes to pasta. I love it´s creamyness and the savory crunchy tofu. Sadly it includes quite a bit fat and since I think, that it´s best for me, when I avoid fat as much as I can, I don´t eat it as often, as I wish I could. Nevertheless, it´s very delicious and I highly recommend you, to try it out. As usually, you can easily adapt this recipe, simply by using different spices and herbs. I tried to make this version very light, so that it would match the warm sunny weather.

Ingredients:

• 1 block of smoked tofu -> I prefer one that has a very stong salty and smoky taste
• 1 medium onion
• 1-2 gloves of garlic
• 150 ml of soy cream (or any other vegan cream alternative)
• ~150 ml of vegan milk of your choice. I usually go for almond milk.
• Salt to taste
• freshly ground pepper
• parsley (at least three tablespoons)
• the zest and the juice of one organic lemon, to give everything a fresh taste

Directions:

1. Take your block of tofu and cut it into small cubes.
2. Take your onions and your garlic and cut it into small pieces. 
3. Take a small to medium sized pan and heat it on high heat. If you want to, you can add a little bit of olive oil.
4. Fry your tofu in the pan until it´s brown and slightly crunchy.
5. Add onions and garlic and turn the heat to low heat. Stir it frequently for around two minutes.
6. Now add the lemon juice and the zest, stir it and add the cream and the milk. 
7. Turn off the heat and add the parsley and the salt.
8. Serve the sauce with your favourite pasta (I used angel hair pasta) and add the freshly ground pepper on top. You may decorate your dish with green asparagus, since it goes very great with the taste of it. 

Enjoy your meal and tell me, whether you´d liked it.