Guest recipe: Vegan Taiwanese tomato egg, featuring the Vegg!  »

This recipe involves the Vegg. For my review of the Vegg, please read here.

As a child, my mother used to make a stir-fried tomato egg dish that tastes sweet and juicy at the same time. It is a common Taiwanese home dish. I generally dislike tomatoes in stir-fried dishes, except this one. After getting my hands on the Vegg, I decided to veganized my mother’s Taiwanese tomato egg. Thanks, Mama, but I’m gonna eat that vegan from now on and save the BABY CHICKS!

Silly me, my mama and baba in Toronto, Canada.

2 tomatoes, chopped in medium-size pieces or wedges (I prefer pieces, but wedges are better)
3/4 cup warm water (only for Vegg mix)
1 1/2 tsp. sea salt
1 tsp. white pepper
1 1/2 tsp. organic ketchup
1 Tbsp. vegan sugar
8 oz. extra-firm tofu, pressed and drained
4 tsp. Vegg
Sunflower oil
2 green onions, chopped for garnish

1. Create your Vegg mix. Mix water, Vegg, and tofu in a high-speed blender for 30 seconds.

2. Heat up a lot of sunflower oil in a saucepan, at high heat. Crumble in the Vegg mix, as you would scrambled eggs.

3. As your Vegg mix starts to brown and dry a bit, add tomatoes. Make sure there’s no visible liquid in the pan. It took about 8 to 10 minutes to get that cooked and firm.

4. In a small bowl, mix salt, pepper, ketchup, and sugar. Pour the sauce over the vegan scrambled egg and cook for 2 to 3 minutes.

5. Garnish with fresh chopped green onions.

This comes with stir-fried oyster mushrooms (leftovers) from the Taiwanese oyster omelette I made earlier that day with some vegetarian oyster mushroom sauce, white pepper and salt.

Based both in Oregon and worldwide, Taiwanese vegan Rika has run an international and travel vegan blog since July 2011. She also spends her time abroad caring for and feeding feral cats and dogs. Find her on Twitter and Pinterest. Check out all her posts for Vegansaurus!

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