Vegan Tomato & Egg (番茄炒蛋)
The most breakfast-like dinner recipe. A classic Chinese dish with a vegan twist.
The vibrant red color from the ripe stewed tomatoes pops out and tofu pockets hold the sweet & savory sauce perfectly.
To those unfamiliar with tomato scrambled eggs, this may look more like breakfast than dinner! Although this recipe may seem unconventional, it is actually a classic Chinese dish. Growing up this was served at least once a week. This is often the first thing Chinese children learn how to cook because of how simple and easy it is.
Origins of Tomato Scrambled Egg (番茄炒蛋)
Chinese people have been eating scrambled eggs for thousands of years. However, it wasn't till the Qing Dynasty that tomatoes were added due to Western influences.
This staple Chinese dish is similar to the popular Middle-Eastern Shakshuka. There are many other cultures that have a similar tomato-egg dish!
Topped with fresh scallions to add a pop of color and flavor!
Serving Size: 3-4 people
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Description
A sweet & savory traditional dish that reminds us of our childhood. This was made by our grandmother for our mother, and our mother made it for us, and now we are making it vegan!
Ingredients:
3-5 large tomatoes (or 7-10 small tomatoes)
2 oz of fried tofu puffs
1 scallion
2 cloves garlic (minced)
1 tbsp tomato paste
½ cup water
1 tsp salt
1 tbsp maple syrup
½ cup water + 1 tbsp cornstarch
½ cup Just Egg (opt.)
Oil
Instructions:
Stir-fry garlic and scallion, then add you're sliced tomatoes, tomato paste, salt, and water.
Cook until the tomatoes soften, then add your cornstarch mixture (water + cornstarch)
Remove cooked tomatoes and set aside.
In a clean wok, add oil and scramble the Just Egg. Tear tofu puffs and add them to the Just Egg.
Once golden, pour in your tomato mixture and stir until well combined.
Simmer for 3-5 mins, plate and garnish with fresh scallions.
Enjoy with your family and friends!
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