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Recipe
Vegan Sucuk with Egg Style Pan
Difficulty
Time
10 minutes
Plant-based Turkish breakfast skillet with tofu and vegan sucuk
Ingredients
| 100g | Yayla Vegan Sucuk |
| 200g | natural tofu |
| 1 | red pepper |
| 2 handfuls | cherry tomatoes |
| 3 | springs onions |
| 3-4 tbsp | plant-based yogurt |
| 2 tbsp | soy sauce (optional) |
| - | Spices to taste |
| - | oil or vegan butter for frying |
Preparation
1
Press and crumble tofu. Chop vegetables and slice sucuk.
2
Fry sucuk, remove from pan, then sauté tofu and pepper until golden. Season and deglaze with soy sauce.
3
Add tomatoes, spring onions and yogurt. Warm briefly and return sucuk to the pan before serving.
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