Vegan Stir-Fried Tomato and Egg
Discover the ultimate comfort food with this Vegan Stir-Fried Tomato and Egg recipe, a plant-based twist on the classic Chinese dish. This quick and flavorful stir-fry swaps traditional eggs for protein-packed crumbled tofu, infused with turmeric and nutritional yeast for a savory, egg-like flavor and vibrant golden hue. Juicy, ripe tomatoes form the heart of the dish, complemented by aromatic garlic and green onions. A tangy-sweet soy sauce glaze ties everything together, creating a perfectly balanced meal in just 25 minutes. Serve it over steamed rice or noodles for a satisfying, wholesome dinner that's vegan, gluten-free adaptable, and bursting with umami goodness. Perfect for busy weeknights or a cozy meal any time!
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 4 medium Ripe tomatoes
- 2 cloves Garlic
- 2 stalks Green onion
- 0.5 teaspoons Turmeric powder
- 1 tablespoon Nutritional yeast
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 0.5 teaspoons Sugar
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Vegetable oil
Instructions
Drain the tofu and use a clean kitchen towel or paper towels to press out excess water. Crumble the tofu into small, irregular pieces in a bowl, resembling scrambled eggs.
In a small bowl, mix the turmeric powder, nutritional yeast, and a pinch of salt. Sprinkle this mixture over the crumbled tofu, gently tossing to coat evenly. Set aside.
Dice the tomatoes into medium chunks. Mince the garlic and thinly slice the green onions, separating the white and green parts.
In another small bowl, mix the soy sauce, sugar, cornstarch, and water until smooth. This will be your sauce.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the crumbled tofu and stir-fry for 3-4 minutes until lightly browned. Remove the tofu from the pan and set aside.
Add the remaining 1 tablespoon of oil to the skillet. Add the white parts of the green onion and minced garlic. Stir-fry for 30 seconds until fragrant.
Add the diced tomatoes to the skillet. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Return the tofu to the skillet. Pour the sauce over the tofu and tomatoes. Stir well to combine and let it cook for another 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Season with additional salt and black pepper to taste. Remove from heat and garnish with the green parts of the green onion.
Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1287 mg | 56% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 8.0 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1410 mg | 108% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1151 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
