Scrambled Tofu with Purslane

- 150g smoked tofu
- 150g fresh purslane
- salt, pepper,
- ketchup, mustard

This time I used smoked tofu instead of the normal tofu and it's okay but next time I'll take normal firm tofu again.
Fry tofu in 1 teaspoon of oil and wash purslane thoroughly. Add purslane right before the tofu is almost done, it takes only a minute or so. Stir and season to taste with salt and pepper. Serve with ketchup and mustard and a big glass of cranberry-raspberry juice.