Vegan Spanish scrambled eggs with peas and ham, a plant-based version of the traditional recipe. It’s high in protein, low in fat and also healthier.
We’re finally in Spain and still getting over jet lag after 2 days travelling! It’s nice to be at home again, so this week we want to spend some time with our families, rest and also look for a new apartment. Wish us luck!
It’s been a while since we shared the last Spanish recipe, so here you have another one (we call it guisantes con huevo y jamón in Spain). My mother used to make the traditional version of this recipe a lot when I was a child, she used ham sometimes and others just omitted it.
One day when I was in Thailand thinking about new recipes for the blog, this one came to my mind and I made it immediately as I had all the ingredients on hand. It’s so delicious, easy to make and ready in just 20 minutes.
I used tofu instead of eggs (tofu + turmeric powder + Kala Namak salt = amazing vegan scrambled eggs) and sun-dried tomatoes instead of ham. Sun-dried tomatoes in olive oil are better for this recipe, as Spanish ham is high in fat, but I prefer to rehydrate them in water because they’re low in fat and also taste great. It’s up to you!
looking for more spanish recipes?
- Vegan tortilla or Spanish omelette
- Spanish spinach with chickpeas
- Vegan Spanish paella
- Vegan Spanish beef stew
- 20-Minute vegan Spanish fabada
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
- 1/2 red onion, chopped
- 8 ounces firm tofu (225 g)
- 1/4 tsp turmeric powder
- 1/4 tsp salt, see notes
- 1/8 tsp ground black pepper
- 15 ounces canned or cooked peas (425 g)
- 10 rehydrated sun-dried tomatoes, julienned
- Add some water or oil to a skillet and cook the onion over medium-high heat until it starts to golden brown.
- Add the tofu, turmeric powder, salt and pepper, stir and cook for 5 minutes. Add more water or oil if needed.
- Finally, add the peas and sun-dried tomatoes and cook for another 5 minutes.
- Keep leftovers in a sealed container in the fridge for 3 to 4 days.
- Any type of salt is okay, but we prefer to use Kala Namak salt because it tastes like real eggs.
- We prefer to rehydrate the sun-dried tomatoes soaking them in hot water for about 20 minutes or until they’re soft, but feel free to use sun-dried tomatoes in olive oil.
- Serving Size: 1/2 of the recipe
- Calories: 264
- Sugar: 14.5 g
- Sodium: 1050 mg
- Fat: 5.8 g
- Saturated Fat: 1.2 g
- Carbohydrates: 37 g
- Fiber: 11.6 g
- Protein: 20.3 g