Vietnamese Tofu Egg Scramble (vegan!)

Name: Vietnamese Tofu Egg Scramble (vegan!)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 -6 servings
Ingredients: 1 block of extra firm tofu; 350-500 mL of JustEgg; 2-3 tbsp water; 2 tbsp vegan fish sauce; 1 tsp sugar; 1 cup chopped flat chives OR 3 green onions; 1/2 tsp white or black pepper; 1 tbsp vegetable oil; Optional: 1/2 tsp kala namak

User Reviews

0.0

0 reviews

Unrated

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 -6 servings
Cuisine
Vietnamese

Vietnamese Tofu Egg Scramble (vegan!)

Joseph Taylor

Report

This Vietnamese flavour profile with classic scrambled tofu is made eggier with a boost of JustEgg's vegan egg for the ultimate eggy texture.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

1 block of extra firm tofu 400 g
350-500 mL of JustEgg I sometimes use a full carton, sometimes I use less. It's up to you!
2-3 tbsp water
2 tbsp vegan fish sauce
1 tsp sugar
1 cup chopped flat chives OR 3 green onions diced
1/2 tsp white or black pepper or to taste
1 tbsp vegetable oil
Optional: 1/2 tsp kala namak black salt for extra eggy flavour.

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

In a large pan, use a fork to break up the block of tofu. I like having organic pieces of various sizes in but feel free to break it up as big or small as you like.
Add 350-500 mL of JustEgg. The more you add, the bouncier the overall scramble will be. I have cartons of 500 mL but I also sometimes just use a full 355 mL bottle.
Use a bit of water to get any remnants of the vegan egg mixture out of the carton and add to the pan.
Season with 2 tbsp vegan fish sauce, 1 tsp sugar, 1 cup chopped flat chives or green onions, and 1/2 tsp white or black pepper. Stir to mix everything well. If you want extra eggy flavour, add black salt (you can reduce the vegan fish sauce to limit the sodium)
Turn on the element on medium heat and start to cook, stirring occasionally. Add about 1 tbsp vegetable oil if you find things are starting to stick (I have a pretty good non-stick pan so I don't usually find I need this but it depends on the day)
Cook until you have some bits that are lightly browned and the mixture has a nice, bouncy texture from everything being cooked through.