Scrambled Tofu

1. Halve, peel and dice the onion. Clean the mushrooms with kitchen paper and cut in slices. Drain tofu in a colander and crush lightly using a fork. Wash the lemon and grate about 1 teaspoon of peel. Peel and finely chop the ginger.

2. In a bowl, mix ginger, soy sauce, and turmeric. Add the tofu in the marinade and let it steep for about 5 minutes.

3. Pour the olive oil in a pan over medium heat and add the onions. Fry for approx. 2 minutes. Add the mushrooms and tofu and fry for another 4-5 minutes. Add cumin, cayenne pepper, lemon zest and salt.

4. Meanwhile, wash the chives, shake dry and cut into fine rolls. Toast rye bread slices as desired. Put scrambled tofu on a plate. Garnish with chives and serve with slices of rye bread.

Enjoy your breakfast!