Vegan Tomato Egg
Experience the delightful flavors of this Vegan Tomato Egg recipe, a plant-based twist on a classic dish that's both hearty and satisfying. Made with protein-packed firm tofu and juicy tomatoes, this vibrant dish transforms humble ingredients into a savory, egg-like scramble. Enhanced with kala namak, a sulfur-rich black salt that lends an authentic eggy flavor, and turmeric for a golden hue, the recipe brims with aromatic spices and umami from soy sauce. Quick to prepare in just 20 minutes, this skillet dish is perfect for breakfast, brunch, or a light dinner. Serve it warm with steamed rice, crusty toast, or as a filling for wraps to enjoy its versatile, wholesome goodness.
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Recipe Information
Ingredients
- 200 grams Firm tofu
- 2 medium Tomatoes
- 0.5 teaspoon Kala namak (black salt)
- 0.25 teaspoon Turmeric powder
- 0.25 teaspoon Ground black pepper
- 1 teaspoon Soy sauce
- 1 tablespoon Olive oil
- 2 stalks Scallions (green onions)
- 1 clove Garlic
- 2 tablespoons Water
Instructions
Press the firm tofu to remove excess moisture by wrapping it in a clean kitchen towel and placing a heavy object on top for about 5 minutes.
Meanwhile, dice the tomatoes into small cubes and finely chop the scallions. Mince the garlic.
Heat the olive oil in a large skillet over medium heat. Once hot, add the minced garlic and the white parts of the scallions. Sauté for 1-2 minutes until fragrant.
Add the diced tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they soften and release their juices.
Crumble the pressed tofu into small pieces, resembling scrambled eggs, and add it to the skillet with the tomatoes.
Sprinkle the turmeric powder, kala namak, and ground black pepper over the tofu. Mix well to combine and add a splash of water to ensure the mixture doesn't dry out.
Drizzle the soy sauce over the tofu and stir well. Let everything cook for another 2-3 minutes, allowing the flavors to meld together.
Garnish with the green parts of the scallions and give it a final stir. Adjust seasoning if needed.
Serve hot as is or with steamed rice, toast, or as a filling for wraps.
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1234 mg | 54% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 9.1 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 927 mg | 20% | |
*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.
