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

Ingredients

• 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

Instructions

1. Shred the onion, peppers and mushrooms. Chop the spinach into thirds.
2. Use a potato masher to mash the tofu, making it into a bread crumb-like texture.
3. 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.
4. Add the peppers and mushrooms and continue sauté for 2 minutes.
5. Add the crumbled tofu, continue to sauté for 5 minutes, while sautéing, add all the spices and mix well.
6. 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.
7. Turn off the heat, add salt and black pepper, serve!