Vietnamese Tofu Egg Scramble (vegan!)
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Unrated
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 -6 servings
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Cuisine
Vietnamese
Vietnamese Tofu Egg Scramble (vegan!)
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This Vietnamese flavour profile with classic scrambled tofu is made eggier with a boost of JustEgg's vegan egg for the ultimate eggy texture.
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Ingredients
- 1 tofu 400 g, extra firm, block
- 350-500 mL 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 chives diced, chopped, or 3 green onions
- 1/2 tsp white pepper or to taste, or black pepper
- 1 tbsp vegetable oil
- kala namak black salt for extra eggy flavour, optional, 1/2 tsp
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.
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