I can live without eggs, no problem, but I have a hard time finding good, solid replacements. Sure you can use water and flax meal, or water and chia seeds, but that’s more for baking and binding rather than imitating an actual egg. Eggs are also so versatile; you can do so much with them, meal-wise. Wow, now I really sound like an egg freak, which I maybe was before my plant-eating days. Anyhow, for breakfast, brunch or lunch, scrambled eggs are a must, so if you cannot use eggs, what to do? Cue tofu. Scrambled tofu is actually quite close to scrambled eggs in consistency and texture and you can really experiment with adding liquids to really go for an all egg experience, but for this recipe, I will let the tofu be tofu, and just add some turmeric to get that yellow look.
- 300 g tofu
- 1/2 onion
- 2 garlic cloves
- 1/2 green pepper
- 1 red chilli
- 1 dl (2/5 cup) sun-dried tomatoes
- 1 dl (2/5 cup) green olives with pimiento
- 2 tbsp olive oil extra virgin
- 1/4-1/2 tsp turmeric
Put the tofu block in a strainer or colander and cover with some paper. Put a little weight (I use a saucepan) on top to squeeze out some liquid.
In the meantime, mince the onion, garlic, pepper, chilli, sun-dried tomatoes and olives.
Put the tofu in a bowl and add turmeric, salt and pepper. Mix around without breaking the tofu too much.
Grease up two skillets and put on medium heat. Add onion, garlic, chilli and pepper to one of them and the tofu to the other. Fry the veggies until the onion is translucent. Stir the tofu so it doesn’t stick.
Add sun-dried tomatoes and olives to the veggies and continue to fry for a couple of minutes.
Transfer the tofu to the veggies and fry for another 1-2 minutes
Taste with salt and pepper and decorate with some basil leaves.