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.

Lamb's Lettuce with Kaki and Tofu.

Nice combination of sweet kaki and sour balsamic vinegar. Kaki has been my favourite fruit lately.

Dressing:

- 1 tablespoon soy cream 

- 1 tablespoon balsamic vinegar cream

- salt, pepper, lime juice

Salad:

- 1 red bell pepper

- 100 g smoked tofu

- garlic

- 1 kaki

- lamb's lettuce

- 1 small tomato

Cut red bell pepper and tofu into small cubes and fry with the garlic in 1 teaspoon oil (I used walnut oil) until tofu is golden brown and your whole kitchen smells like garlic. I used about 3 cloves of garlic.

Put lamb's lettuce into a bowl, cut tomato and kaki into cubes and add to lettuce.

Add fried tofu and bell pepper and mix well with dressing. Serve while the tofu is still warm.