Some people say that pure soy beans are hard to digest, and you should choose a processed form in order to get access to that rich plant protein – for example tofu or tempeh. During the manufacturing process of tofu, the coagulating soy milk is pressed into blocks of varying density. It can be silken, soft, firm, extra firm or super firm. Firm tofu has a gummy consistency and it crumbles when you break pieces apart with your hands. And that´s exactly what you want for this recipe of tofu scramble. Since tofu is almost odorless and has not much taste, it can be cooked either sweet or spicy. So seasoning is a must.
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