If you are someone who thinks that eggs cannot be veganized, wait till you taste this vegan version of scrambled eggs. I would say it tastes better than the original version with a healthy dose of the good nutrients and protein.
Scrambled-eggs is a very popular go-to breakfast, and this recipe is perfect for those who are transitioning into a vegan diet or are missing this old favorite.
Ingredients:
- Hemp tofu - 8 oz. or 1 cup (A great alternative to soy tofu)
- 1 inch piece of Ginger - finely chopped or according to taste
- 1 Carrot - shredded
- 1 Zucchini - shredded
- Half a tomato - chopped
- Spinach - small bunch or about 1 cup
- Cumin seeds - 1 Tbsp
- Turmeric - a pinch
- Coriander Powder - a pinch
- Salt & pepper - according to taste
- Oil - sesame or coconut - 1 Tbsp
Preparation
- Heat the oil in a flat pan, and add the cumin and ginger when the oil gets hot.
- When the cumin seeds are slightly roasted, add the tofu and other spices and stir fry them for a couple of minutes.
- When tofu gets dry, add the veggies (carrots, zucchini and tomato). You can also add extra water sparingly so it won't burn.
- Once the veggies are soft, turn the heat off. Add spinach.
- Cover the pan for 1-2 minutes so the spinach gets cooked.
- Garnish tofu scramble with some fresh parsley and sunflower seeds.
Benefits
- Hemp tofu is a great source of proteins and is safer than soy tofu.
- Carrots are a good source of Vitamins A, K, and B6.
- Zucchini has anti-inflammatory properties and provides antioxidants.
- Turmeric has anti-cancer and other beneficial properties per Ayurvedic principles and scientific studies.
Recipe by Kasia Fraser, originally written for Hello Delicious. Edited by Aratrika Rath.
