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Vegan Asian-Style Scrambled Eggs

by rota (follow)
Easy (2874)      Vegan (744)      Breakfast (581)      dairy-free (18)      Plant Based (9)     
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

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

Dice green capsicum and coriander leaves while a pan heats.

Soft tofu

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

Tofu scramble half done

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.

Tofu scramble half done

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


#Plant Based
I like this Recipe - 5
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