Vegan AsianStyle Scrambled Eggs

Vegan AsianStyle Scrambled Eggs

Posted 2017-01-19 by Rotafollow
This is a wonderful dairy-free alternative to scrambled eggs, but with an Asian flair.

The capsicum used in this recipe is optional but I find it complements the dish.

As for the coriander leaves, they can be interchanged with sliced spring onions, or used in addition to them - the choice is yours.

This is a great option for Vegans. It is also fantastic for anyone trying to reduce their cholesterol as tofu, unlike eggs, is cholesterol-free.


Preparation Time: 5 minutes
Cooking Time: 5 minutes
Makes: 1 serving

Ingredients
150 grams of soft tofu
1/8 tsp of turmeric
1/6 of a green capsicum
One tablespoon of chopped coriander leaves
salt to taste
pepper to taste
1/8 tsp vegetable stock powder
One tsp of oil

Method
  • Dice green capsicum and coriander leaves while a pan heats.



  • When hot, add a teaspoon of oil to the pan and stir fry green capsicum for around 30 seconds ensuring that it does not burn.

  • Add the turmeric and vegetable stock powder to the pan and stir in.

  • Add the tofu to the pan and begin breaking it down in the pan while you keep it moving so it doesn't stick.

  • Keep stirring the tofu on low to medium heat.

  • It will be fairly wet still and this process assists to dry it out to a consistency more similar to regular scrambled eggs



  • When it looks like it has dried appreciably without sticking or overcooking the capsicum, add the chopped coriander and cook for a further minute before taking off the heat.

  • Add salt and pepper to taste or even a sprinkle of chilli powder.



  • Serve hot on whole wheat toast or on a seed or grain bread for an even more protein-rich breakfast.

  • Categories

    #vegan
    #plant_based
    #easy
    #Dairy-Free
    #breakfast


    %recipeyum
    227683 - 2023-07-17 10:30:38

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