May 9th, 2020 | 2 minutes to read
Before I went 100% vegan from vegetarian, I ate eggs occasionally. Scrambled eggs is a simple dish that I used to make. My favorite version was scrambled eggs with tomatoes, which was a very common Chinese dish, I never got tired of eating that. I stopped eating eggs after I learnt that they contained too much cholesterol, which is harmful for our bodies. Another important reason is that I don’t want to contribute to the suffering of laying hens, especially if they're in factory farm.
Luckily, I don’t miss the egg dishes I used to enjoy too much when I found alternative ways to cook food. For instance, instead of the scrambled eggs, I eat scrambled tofu. Full of protein and equally tasty, with a bit tumeric to color it yellow so it is visually appealing (or should I say nostalgic 😉) this dish is definitely worth trying for your Sunday breakfast, or brunch.
Kitchen Gadgets: Frying Pan
- ¼ red onion
- ½ red pepper
- ½ green pepper
- 4 shiitake mushrooms
- 4 stalks of baby spinach
- 400g extra hard tofu
- 1 tbsp olive oil
- 1 tsp tumeric powder
- 1 tsp coriander seed powder (optional)
- ½ tsp paprika powder
- ½ tsp sea salt
- freshly ground black pepper to taste
- Shred the onion, peppers and mushrooms. Chop the spinach into thirds.
- Use a potato masher to mash the tofu, making it into a bread crumb-like texture.
- Heat a stainless steel pan on a high heat until sprinkled water drizzles, turn down to a medium heat, add 1 tbsp olive oil, then add the onions and sauté until they're nicely browned and transparent.
- Add the peppers and mushrooms and continue sauté for 2 minutes.
- Add the crumbled tofu, continue to sauté for 5 minutes, while sautéing, add all the spices and mix well.
- In the last 30 seconds, add the chopped spinach, you just need to cook it until the leaves wither, don’t cook it for a long time.
- Turn off the heat, add salt and black pepper, serve!