Vegan Tofu Scrambled 'Egg'



Scrambled 'egg' with turmeric powder added.





Without turmeric powder.

 

This vegan tofu scrambled 'egg' is as good as real, no joke. Black salt is used to give that sulphuric taste and smell of egg, this is almost like a must-have for this recipe. Where to buy? Please refer to below note. If you really couldn't get, you can use the sea salt in your pantry too. The turmeric powder gives that natural beautiful yellow colour of scrambled egg.

This recipe makes a perfect breakfast dish, and can also be used with recipes like Vegan Fried 'Egg' Rice and Fresh Spring Roll Popiah. This is so easy to do and within a few minutes. Taste awesome and nutritious too! You can serve this tofu scrambled eggs with baked beans, hash brown for that full English breakfast set. How nice, what a great way to start the day!

 

Dietary: Vegetarian, Vegan.

Serve 1

 
Ingredients

 1 block or 200g firm tofu, drained & pressed
 1/4 tsp turmeric powder

 1 tsp black salt / kala namak *

 1/2 tsp sesame oil

 1 small onion or 1 tsp ginger, chopped

 1 stalk fresh shiitake mushroom, chopped (optional)

 1/4 cup vegetarian sausage/ham, chopped (optional)

 Canola oil, for frying

 Soy sauce or Braggs Liquid Aminos, to taste

 Freshly ground black pepper, to taste

Garnish
 Spring onions
 Fried shallots

Method

1. Using a food processor or potato masher (or simply hands), mash the drained tofu into small pieces like scrambled egg size, but not too grainy. 

2. Marinate the scrambled tofu with turmeric, black salt and sesame oil. Set aside for about 5 minutes.

3. Heat up oil in a large skillet or wok. Stir-fry the onion or ginger until aromatic.

4. Add scrambled tofu and cook for about 2 minutes, then add mushroom and sausage/ham and stir well. Season with soy sauce and pepper to taste. Stir the mixture for about 3-4 minutes or until brown and cooked.

5. Plate, and garnish, serve hot!

Notes

☼ Where to buy black salt in Singapore and Online, click here for more details.

 

☆ You may also like

                 Vegan 'Egg' Fried Brown Rice




Vegetarian Fresh Spring Roll Popiah (薄餅)
- With Vegan 'Egg'

 
 



 

 

 

Non-diary Overnight Oatmeal & Flax, Chia Seeds

 

 

 

Technically, this is not exactly a recipe because it is so easy and any kids can do it! But I would like to share with you this no-fuss, healthy breakfast I have every single day since more than one year ago, introduced by my equally health-conscious mother-in-law! Surprised that recently this overnight oats recipe has went gaga all over internet, most people add yogurt and dairy milk but I am not a lover for diary, so I skip.

 

Oats being whole grains make you feel full longer, and you will have less hunger and cravings which in turn lead to slimming down! The  health benefits of chia seeds and flax seeds are endless, and I would consider this a must for vegetarian as it is high in omega-3 fatty acids that usually found only in fish.

 

Serve 1

Ingredients

 1/2 cup regular or instant oats 

 1 Tbsp chia seeds
 2 tsp flax seeds

 1 cup water 

 1.5 Tbsp maple syrup or agave nectar (more if you like sweet)

Method

1. Mix oats, chia seeds, flax seeds and water in a big mug or bowl, put in fridge overnight. You can choose not to place in fridge, but I find it quite awful at room temperature ;) 

 

2. Add maple syrup, and add more water if the mixture becomes too thick. Top with your favourite fruits e.g. berries, strawberries etc. For me, I like it as it is.

Notes

☼ You can use chia seeds in:

- almost any food because it is tasteless and does not affect the recipes
- breakfast cereals, salads and soups
- bread, pancake and muffin recipes
- recipes that call for egg. Simply mix with water to form a thick gel for a perfect egg replacer.

 

☼ Read more about the benefits of chia seeds, how to choose good chia seeds and where to get most value-for-money chia seeds in Singapore.

Benefits of Oatmeal
1. Low calorie food; stops cravings.
2. Provides high levels of fiber, low levels of fat, and high levels of protein.
3. Stabilizes blood sugar and reduces risk of diabetes (type 2)
4. Removes bad cholesterol, without affecting your good cholesterol
5. Gluten-free safe.
6. Contains lignans which protect against heart disease and cancer.
7. Contains unique antioxidants beneficial for heart disease.
8. Protects against heart failure.
9. Enhances immune response to disease

Vegan Whole Wheat Pancake

 

 

We all know refined flour (all-purpose flour, wheat flour, bread flour) is not good for our health, read more. This 100% whole wheat pancakes are amazingly as fluffy as the usual pancakes that use refined flour. It not only tastes awesome, it has more nutrients and a delicious whole wheat flavor! Best of all, eggless!

 

Serve 2

Ingredients

Dry
1 cup (or 132g) whole wheat flour
1/2 tsp baking powder

1/4 tsp baking soda
Powdered Egg Replacer for 1 egg (follow instruction of product)

 

1 cup or 240ml buttermilk (refer to substitute below)

2 Tbsp canola oil or vegan butter
1 tsp vanilla essence

2 Tbsp brown sugar
1/2 tsp sea salt
2 Tbsp water
Water for Powered Egg replacer for 1 egg (follow instruction of product)

Canola oil or vegan butter for greasing pan

Method

1. Combine the milk and vinegar (buttermilk's substitute) and let the mixture incorporate. Set aside.

 

2. In a mixing bowl, mix together all the dry ingredients. Sift the flour mixture.

3. In another bowl, whisk together the oil/butter, sugar, salt. Add the milk and vinegar mixture, whisk until smooth.

 

4. Pour the liquid mixture into the dry ingredients  and fold lightly, then add the water. Stir together until just barely mixed. Be careful not to over mix, there should be alot of lumps. If the batter is too smooth, the pancakes will likely be tough and chewy instead of fluffy and light.

 

5. If the batter is too thick and puffy, add one tablespoon of water at a time, until you get the right consistency.

6. Heat up a nonstick pan with oil or butter over medium low heat. Pour small scoops of batter and use the scooper base to gently smooth the batter into a flatter circle. 

 

7. When the edges look dry and the top has bubbles, use a spatula to flip the pancakes. Let them cook for another few minutes until golden brown on the other side, or until you take a peek underneath and see that the bottom is golden brown.

 

8. Remove from heat, serve with butter and/or maple syrup. Serve immediately!

 

Chef's Notes

☼ Buttermilk can be substituted with;-

    - 3/4 cup or 180ml (non-dairy) milk, I use soy.

    - 2 Tbsp white distilled vinegar or apple cider vinegar or lemon juice

 

☼ If you like some chocolate chips, sprinkle them onto the pancake right after you pour the batter into the pan. When you flip the pancake, the chips will be soft and melty.