It's funny when people ask me how I live without eggs since I turned vegan. Because eggs were the easiest thing for me to give up. Not that I didn't eat them often, but frankly, I was always grossed out at the thought of eating something that came from the inside of an animal. But I guess years of cultural conditioning made me numb to it, until of course I gave them up. Besides. There's SO many ways to replicate the texture and flavour of eggs. Experimenting to find alternatives was one of the things that made vegan baking fun for me, anyway.
This vegan scrambled eggs recipe is a variation on a common breakfast food in Turkey called "Menemen" which is basically scrambled eggs with tomatoes and capsicum. Of course, in place eggs, we're using firm tofu. It's such an easy recipe to put together and it's flavourful, filling and healthy.
If you decide to make this recipe, please tag #revelinplants on Instagram cause I'd love to see the results! 🙂
Sautee the onions in olive oil until they're translucent.
Add in the cam of diced tomatoes and capsicums and simmer over medium heat for a few minutes.
Break apart the tofu into small pieces resembling a scramble add into your pan.
Stirring often, cook until the tomato sauce is reduced and the capsicum has gotten softer.
Ingredients
Directions
Sautee the onions in olive oil until they're translucent.
Add in the cam of diced tomatoes and capsicums and simmer over medium heat for a few minutes.
Break apart the tofu into small pieces resembling a scramble add into your pan.
Stirring often, cook until the tomato sauce is reduced and the capsicum has gotten softer.
