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Vegan Spanish Scrambled Eggs With Peas and Ham

Vegan Spanish Scrambled Eggs With Peas and Ham. - 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. #vegan #glutenfree #simpleveganblog

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

Scale
  • 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

  1. Add some water or oil to a skillet and cook the onion over medium-high heat until it starts to golden brown.
  2. Add the tofu, turmeric powder, salt and pepper, stir and cook for 5 minutes. Add more water or oil if needed.
  3. Finally, add the peas and sun-dried tomatoes and cook for another 5 minutes.
  4. 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.

Nutrition

Keywords: vegan spanish scrambled eggs with peas and ham, vegan scrambled eggs, scrambled tofu