Ma boisson désaltérante maison quand il fait chaud : 1 bouteille d’eau pétillante + une branche de menthe fraîche + 2 tranches de gingembre. Laissez infuser au frais quelques heures 🍹🌱👒 Dites-moi si vous aimez ;)
SAVOURY #breakfast SANDWICH / TOFU SCRAMBLE & TEMPEH BACON #recipe type: Breakfast Cuisine: plantbased Prep time: 20 mins Cook time: 15 mins Total time: 35 mins Serves: 1-2 #ingrediants Tempeh Bacon:80g Tempeh, thinly sliced (available at organic shops or Hiltl Vegi Metzg)1 tbs date syrup**1 tsp smoked paprika1 tbs tamari or soy sauceTofu Scramble:100g Tofu, crumbled up¼ tsp kala namak salt*** or regular salt (available at most organic supermarkets)½ tsp soy sauce or tamari½ tsp garlic1 tsp turmeric1 tbs nutritional yeastchives, finely chopped (about 1tbs )½ red onion, finely chopped2 sun-dried tomatoes, thinly slicedcoconut oilMustard Spread:1tsp grainy1 tbs soy yogurt1 tbs nutritional yeastAdditional Ingredients:A few spinach leavesA small handful of sproutsa few Radishes thinly sliced1-2 baby cucumber, thinly sliced2-4 slices of locally made bread (depends on the size of the bread you are using, mine was fairly small)* #instructions For the tempeh bacon, marinate the sliced tempeh with date syrup, smoked paprika and soy sauce. Preheat oven to 180°C and let the tempeh marinate in the mean time. Bake the marinated tempeh for 13 minutes. Make sure that your tempeh has marinated for about 15 minutes.While the tempeh is baking prepare your scrambled tofu. Heat up some coconut oil in a pan and sauté onion until translucent. Add tofu and all of the spices and quickly mix it all up. Fry on medium, while stirring consistently for about 4 minutes until heated through completely. Last but not least add in chives and sun-dried tomatoes.Mix together nutritional yeast, grainy mustard and soy yogurt.To assemble your sandwich toast your bread (optional) and then spread both slices with the mustard mixture. Layer with add the scrambled tofu, then the tempeh bacon and lastly the cucumbers, sprouts, sliced radishes and spinach. Top with the second slice of bread and enjoy.