Vegan Egg and Tomato
Vegan Egg and Tomato
Servings
3
servingsPrep time
10
minutesCooking time
10
minutesIngredients
1 block of extra firm tofu
1/2 lb beefsteak tomatoes
- Flavors
3 Tbsp neutral oil
1 tsp turmeric
1 tsp salt
1 tsp white pepper
1 tsp black salt (optional)
1 Tbsp soy sauce
- Cornstarch Slurry
1/2 Tbsp cornstarch
1/2 c water
1 sprig of spring onion
Directions
- Roughly chop tomatoes.
- Heat oil in a wok or large non-stick pan. Season with salt and white pepper.
- Once the oil is heated, break off chunks of extra firm tofu and add to pan. Stir to coat evenly with oil then let it brown.
- Once all sides are lightly browned, add the rest of the flavors. Stir again and cook until golden.
- Add tomatoes, stir, and cook until tomatoes are soft.
- In a separate container (bowl or cup is fine), mix cornstarch until it is dissolved in water and pour into pan.
- Cook until everything has melted together and top with sliced spring onion.