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.
Ingredients
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
Instructions
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.
Notes
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.