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Vegan Spanish Scrambled Eggs With Peas and Ham

  • Author: Simple Vegan Blog
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 1x
  • Category: Breakfast
  • Cuisine: Vegan, Spanish

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 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
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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

  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

  • 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