This vegan egg tomato stir fry is super easy to throw together and is bound to impress with its bold flavors and varied textures.
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Hearty, healthy, and wallet-friendly. I am talking about this South Indian twist on a Chinese classic is bound to satisfy for those times when you want a warm bowl of comfort food. This vegan egg tomato stir fry is packed with protein and bursting with flavor, thanks to the warm South Indian spices. It can be whipped up in 20 minutes on a busy weeknight with minimal chopping and cleanup. Best of all, most of the ingredients are pantry items, so you do not need to buy much to make this dish. Whether you’re a tried-and-true vegan or looking to fit more plant-based meals to your diet, you’ll find this South Indian twist on egg tomato stir fry deliciously craveable and foolproof.
Ingredients and Substitutes for the Vegan Egg Tomato Stir Fry
- Spices : mustard seeds, curry leaves, white/black pepper, kala namak (black salt), and optionally ground turmeric add warmth and depth of flavor to the dish.
- Egg substitute in the form of a firm block of tofu that will absorb all the flavor you add to the dish and resemble the egg texture in the dish.
- Tomatoes offer a rich gravy to simmer everything in and have a sweet and tangy flavor. Use canned tomatoes if you don’t have fresh ones, especially in the winter.
- Aromatics like green chili peppers and garlic. Add more chili peppers if you prefer a spicy kick, or feel free to omit them if you are sensitive to chili.
- Fermented flavors in the form of soy sauce and rice wine vinegar add umami and body to the dish.
- Sugar adds sweetness that complements the spices perfectly and balances out the bold flavors of the stir-fry. However, you can also use agave for a sugar-free substitute.
- Cornstarch helps thicken the dish.
- Green onion slices for garnish finish the meal with some color and bright zestiness. Feel free to use any garnish that you prefer, like coriander, parsley, or chives.
The main ingredients include tofu, tomato, garlic, green chili peppers, soy sauce, rice wine vinegar, and spices. You probably already have a lot of these in your pantry or fridge.
Steps to make Vegan Egg Tomato Stir Fry
Gather all ingredients and have them ready.
This includes slicing the tomatoes, chopping the green chili peppers, and mincing the garlic. Also, you can tear the tofu into bite-sized pieces at this stage.
Prep all ingredients and have them ready before you begin the stir-fry.
Fry the spices and aromatics
This includes, the curry leaves, mustard seeds, chopped green chili, and garlic.
Add tomatoes to the pan
After the tomatoes have been cooking for a few minutes, they will begin to soften and release their juices into the pan.
Add torn tofu
After adding the torn tofu pieces, stir well to combine and cook for another 2-3 minutes.
Simmer with soy sauce and rice wine vinegar mixture
Then add the cornstarch slurry to thicken the liquid, simmer some more, and finish with the black salt, black/white pepper, and turmeric (if you have chosen to add it).
Serve your finished Vegan Egg Tomato Stir Fry with some steamed rice
Lastly, garnish with green onions and enjoy!
Turn off the gas and garnish with green onions.
Pro Tips for the best Vegan Egg Tomato Stir Fry
- Press the Tofu: To achieve a firmer texture, press the tofu for 15-20 minutes before tearing it into pieces. This will remove excess moisture, making it easier to achieve a crispy exterior.
- High Heat Cooking: Like Chinese egg tomato stir-fry, use high heat to quickly cook the tomatoes and tofu. This method helps in retaining the vibrant color and flavor of the ingredients.
- Tomato Variety: Use ripe, juicy tomatoes for the best flavor. If using heirloom tomatoes, they will add a unique sweetness and complexity to the dish.
- Chili Pepper Variation: Adjust the amount of green chili peppers based on your heat preference. For a milder flavor, you can deseed the chili peppers before chopping them.
- Garlic Infusion: Add minced garlic to hot oil for an extra burst of flavor. Ensure the garlic is lightly browned but not burnt to avoid bitterness.
- Silky Sauce: For a smoother sauce, whisk the cornstarch slurry thoroughly to avoid lumps. Adding the slurry gradually while stirring can also help achieve a silky consistency.
- Sugar Balance: The addition of sugar is essential for balancing the acidity of the tomatoes. Adjust the amount of sugar based on the sweetness of your tomatoes.
- Optional Add-ins: Consider adding a splash of sesame oil at the end for a nutty aroma, or sprinkle some toasted sesame seeds for extra texture and flavor.
Storing the Vegan Egg Tomato Stir Fry
- Refrigerate leftover tofu tomato “egg stir-fry” in an airtight container for up to 4 days.
- Don’t forget to label containers with dates to easily track the freshness.
Simliar recipes from the blog you might like:
- Vegan egg salad sandwich
- Tofu Masala Sandwich
- Vegan Yoghurt Toast – Spicy
- Gochujang Shredded Tofu Noodles
Tofu Tomato “Egg Stir Fry” – South Indian Twist
Ingredients1x2x3x
- 1 tbsp neutral oil
- 1 tsp mustard seeds
- 5-6 curry leaves
- 1 block tofu torn into pieces
- 3 Roma tomatoes or 1 large heirloom tomato sliced lengthwise
- 1-2 green chili peppers chopped
- 2-3 cloves garlic minced
- 1 tbsp soy sauce
- 1 tsp rice wine vinegar
- 1 tsp sugar
- 1/4 cup water
- 1 tbsp cornstarch
- 1 tsp Kala namak Indian black salt
- 1 tsp white or black pepper
Green onion slices, for garnish
- ¼ tsp ground turmeric (optional, for color)
Instructions
- Gather all ingredients and have them ready. Slice the tomatoes, chop the green chili peppers, and mince the garlic. Tear the tofu into bite-sized pieces.
- In a large skillet or wok, heat 1 tablespoon of neutral oil over medium heat.
- Once the oil is hot, add 1 teaspoon of mustard seeds. Fry them until they start to splutter.
- Add 5-6 curry leaves to the skillet and let them sizzle for a few seconds.
- Add the chopped green chili peppers and minced garlic to the skillet. Sauté for about 1 minute until fragrant.
- Add the sliced tomatoes to the skillet. Cook for about 3-4 minutes, stirring occasionally, until the tomatoes begin to soften.
- Add the torn tofu pieces to the skillet. Stir well to combine and cook for another 2-3 minutes.
- In a small bowl, mix 1 tablespoon of soy sauce, 1 teaspoon of rice wine vinegar, 1 teaspoon of sugar, and 1/4 cup of water. Add this mixture to the skillet. You can also prepare the sauce before you start cooking to prevent confusion while cooking.
- In a separate small bowl, dissolve 1 tablespoon of cornstarch in a little water to make a slurry. Pour this slurry into the skillet, stirring constantly to thicken the sauce.
- Add 1 teaspoon of Kala namak (black salt) and 1 teaspoon of white or black pepper. If using, add 1/4 teaspoon of ground turmeric for color. Stir everything well to combine.
- Turn off the heat and garnish with green onion slices. Stir everything together gently.
- Serve the tofu tomato stir-fry hot, over a bed of steamed rice.
- Enjoy your delicious vegan Chinese “egg” tomato stir fry with a South Indian twist
Nutrition
Looking for a refreshing and delicious summer drink? This homemade blueberry lemonade is the perfect solution! Bursting with the sweet-tart flavor of fresh blueberries and zesty lemons, this vibrant beverage is not only a treat for the taste buds but also a visual delight. Ideal for hot summer days, family gatherings, or just a relaxing afternoon on the porch, this blueberry lemonade will quickly become a favorite. Plus, it’s easy to make and can be customized to suit your taste preferences.
Ingredients and Substitutes for Blueberry Lemonade
- Blueberries: You can substitute with other berries like blackberries, raspberries, or strawberries for a different twist on the classic blueberry lemonade. Fresh or frozen berries work equally well.
- Sugar: If you prefer a healthier option, you can use maple syrup, agave syrup, or a natural sweetener like stevia. Adjust the amount to taste since these substitutes can vary in sweetness.
- Mint leaves: Basil or thyme can be used for a different herbal note. Alternatively, you can omit the herbs if you prefer a more straightforward fruit flavor.
- Lemon juice: While freshly squeezed lemon juice is best, bottled lemon juice can be used in a pinch. For a sweeter, less tart lemonade, consider using Meyer lemons.
- Water: For a fizzy variation, replace half of the cold water with sparkling water or club soda.
Similar recipes from the blog:
- Kumquat Cardamom Mocktail
- Sleepy Girl Mocktail with Cherry Juice or Kiwi
- Pear Vanilla Mocktail: Pearadise Vanilla Bliss
- Grapefruit Sage Mocktail – Ruby Sage Sparkler
- Smoky Coconut Jalapeño Mockerita – Mocktail
- Raspberry Ginger Rosemary Mocktail
- Watermelon Mocktail Spritz – Summer Drink
- Frozen Chai Martini
Blueberry Lemonade
Ingredients1x2x3x
- 1½ cups fresh or frozen blueberries
- ½ cup granulated sugar
- A pinch of salt optional
- 4-5 mint leaves
- Lemon zest from 1 lemon optional
- ⅔ cup freshly squeezed lemon juice
- 4 cups cold water divided
Garnish (optional)
- Lemon slices and blueberries
Instructions
- In a saucepan, combine half the water, sugar, salt, lemon zest and mint leaves. Bring to a boil.
- Once boiling, turn off the heat and let it steep until it cools down.
- Pour the blueberries and steeped water into a blender. Blend on medium-high speed for about 1 minute, until the blueberries are completely pureed.
- Strain the blueberry puree through a fine mesh sieve (optional for a smoother texture).
- Mix the blueberry puree with lemon juice and the remaining 2 cups of water. Adjust water to taste. Stir well and chill. Serve over ice.
Nutrition
This versatile vegan shakshuka features a robust, spicy tomato and bell pepper sauce, nestled with some creamy silken tofu, and fresh herbs to top it off. This one-pan wonder is bursting with bold, vibrant flavors and is perfect for a hearty breakfast, a decadent brunch, or a light dinner.
Looking for a versatile and delicious dish to add to your repertoire? My vegan take on everyone’s favorite Middle Eastern/North African breakfast food has got you covered. Whether you’re on a plant-based diet, or if you’re just looking for a high-protein eggless breakfast, this vegan shakshuka is for you. Savory, tart, sweet, and umami: this eggless vegan shakshuka will satisfy all your cravings.
Top with some vegan feta or the cheese of your choice, and serve alongside some toasted sourdough bread, and you have got yourself a treat. You can even add some avocado to boost your daily intake of healthy fats. Plus, I like to have it with Plant Based On A Budget’s Vegan Tofu Bacon when I want to go the whole nine yards.
Vegan Shakshuka: Unbelievably Healthy
This recipe is a nutritional powerhouse, thanks to the vegetables and spices used and together, these ingredients create a wholesome meal. The tomatoes and bell peppers contain vitamins A and C, which promote immunity and skin health. They also contain pectin, a soluble fiber that aids in digestion.
Onions and garlic are widely known for their anti-inflammatory properties, while cumin and paprika offer a rich dose of antioxidants and improve gut health. Silken tofu is loaded with several essential amino acids that support muscle health and repair (shout out to all my gym buddies!). Black salt not only adds flavor of the tofu base but also trace minerals that help our body cells do what they need to do.
Why You Need this Recipe!
What I love about this recipe is that it’s great for batch cooking ahead of time and taking out of the fridge to heat up on a busy day, or for a lazy Sunday brunch. It also works if you’re having a busy morning and you want to throw something together, or if you’re entertaining a few people over brunch and want to serve a classic that takes no time and one pot to whip up, this vegan shakshuka is for you.
The shakshuka base starts with a very simple base of onions and garlic. The tomatoes give the shakshuka a sweetness, while the bell peppers add some body and the perfect bite when they’re cooked in the sauce. The eggless tofu base has got umami from the black salt, and it cooks to perfection when it’s nestled in the flavorful tomatoey base. Adjust the spice levels to your taste, and you’ve got yourself a balanced, healthy meal.
Ingredients and Substitutes for Vegan Shakshuka
- Silken Tofu: You can substitute with firm tofu blended with a little water to achieve a similar consistency.
- Rice Starch: Use cornstarch or arrowroot powder in equal amounts if you don’t have rice starch.
- Kala Namak (Black Salt): Substitute regular sea salt if black salt is not available, but the tofu “egg” will lack the eggy flavor that kala namak provides.
- Nutritional Yeast : You can sub with a tsp of miso paste and reduce the amount of salt you add to it or completely skip it.
- Harissa Paste: Substitute with sriracha, other chili paste, or 1-2 teaspoons of chili powder for a different heat level.
- Tomato Sauce: Use crushed tomatoes or tomato passata as a substitute.
- Bell Peppers: Any variety of bell peppers is fine, or substitute with zucchini or eggplant for a different twist.
- Vegan Feta: Omit or use another vegan cheese or even nutritional yeast for a cheesy flavor.
- Sourdough Bread: Use your favorite crusty bread, like baguette or whole grain bread, to soak up all the flavors in the pan.
Steps to Make Vegan Shakshuka
Prepare the Tofu “Egg”:
- In a high-speed blender, combine the silken tofu, rice starch, nutritional yeast, water, and 1 teaspoon of kala namak. Blend until very smooth. Set aside.
Cook the Shakshuka Base:
- Heat a cast-iron skillet over medium/low heat and add the neutral oil. Once hot, add the diced onion and minced garlic. Fry for about a minute.
- Add the ground cumin, paprika, harissa paste (or chopped red chilies), and tomato sauce. Stir well to combine.
- Add the chopped tomatoes, bell peppers, and sugar (if using). Stir to mix everything together. Bring to a simmer.
- Once the mixture is bubbling, cover the skillet with a lid and let it simmer for 20 minutes.
Finish the Shakshuka:
- Taste the sauce and adjust the seasoning with salt and pepper as needed.
- Make six wells in the shakshuka sauce. Spoon 2-3 tablespoons of the tofu “egg” mixture into each well. Cover the skillet again and simmer for another 5 minutes, or until the tofu has firmed up.
- Sprinkle the dish with chopped coriander and crumbled vegan feta. Add the remaining teaspoon of kala namak on top of the tofu “egg”.
- Serve hot with toasted sourdough bread.
Enjoy your delicious and hearty vegan shakshuka!
Storing the Vegan Shakshuka
- Refrigeration: Store any leftover shakshuka in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microvover medium heat until warmed through. Alternatively, if you want to batch cook over multiple days and keep the freshness of the vegan shakshuka, you can prepare the “egg” tofu and the tomato base and store them separately in airtight containers. Then, when you want to eat your shakshuka, heat up the tomato base and cook the tofu in it.
- Freezing: Allow the shakshuka to cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Similar Recipes to Vegan Shakuka
- Fast and Easy Vegan Egg Tomato Stir Fry
- Vegan Egg Salad Sandwich
- Khaman Dhokla – Savory Indian Breakfast
- Middle Eastern Vegan Eggplant Fatteh
Vegan Shakshuka
Ingredients1x2x3x
For the Tofu “Egg”
- 400 g silken tofu
- 4 1/4 tablespoons rice starch
- 2 tablespoon nutritional yeast
- 2 teaspoons kala namak black salt or sea salt, divided
- Extra water around 3 tablespoons, to help blend
For the Shakshuka Base
- 2 tablespoons neutral oil
- 1 large onion peeled and diced
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon harissa paste or 1-2 chopped red chilies
- 2 whole tomatoes chopped (or another can of tomatoes)
- 1 can 1 lb or 400g tomato sauce
- 2 bell peppers roughly chopped
- 1 tablespoon sugar optional
- Salt and pepper to taste
- Handful of fresh coriander chopped
- 100 g 3.5 oz vegan feta, crumbled (optional)
- ½ loaf of sourdough bread sliced and toasted
Instructions
Prepare the Tofu “Egg”:
- In a high-speed blender, combine the silken tofu, rice starch, nutritional yeast, water, and 1 teaspoon of kala namak. Blend until very smooth. Set aside.
Cook the Shakshuka Base:
- Heat a cast-iron skillet over medium/low heat and add the neutral oil. Once hot, add the diced onion and minced garlic. Fry for about a minute.
- Add the ground cumin, paprika, harissa paste (or chopped red chilies), and tomato sauce. Stir well to combine.
- Add the chopped tomatoes, bell peppers, and sugar (if using). Stir to mix everything together. Bring to a simmer.
- Once the mixture is bubbling, cover the skillet with a lid and let it simmer for 20 minutes.
Finish the Shakshuka:
- Taste the sauce and adjust the seasoning with salt and pepper as needed.
- Make six wells in the shakshuka sauce. Spoon 2-3 tablespoons of the tofu “egg” mixture into each well. Cover the skillet again and simmer for another 5 minutes, or until the tofu has firmed up.
- Sprinkle the dish with chopped coriander and crumbled vegan feta. Add the remaining teaspoon of kala namak on top of the tofu “egg”.
- Serve hot with toasted sourdough bread.
Nutrition
Tofu Tomato “Egg Stir Fry” - South Indian Twist
Ingredients1x2x3x
- 1 tbsp neutral oil
- 1 tsp mustard seeds
- 5-6 curry leaves
- 1 block tofu torn into pieces
- 3 Roma tomatoes or 1 large heirloom tomato sliced lengthwise
- 1-2 green chili peppers chopped
- 2-3 cloves garlic minced
- 1 tbsp soy sauce
- 1 tsp rice wine vinegar
- 1 tsp sugar
- 1/4 cup water
- 1 tbsp cornstarch
- 1 tsp Kala namak Indian black salt
- 1 tsp white or black pepper
Green onion slices, for garnish
- ¼ tsp ground turmeric (optional, for color)
Instructions
- Gather all ingredients and have them ready. Slice the tomatoes, chop the green chili peppers, and mince the garlic. Tear the tofu into bite-sized pieces.
- In a large skillet or wok, heat 1 tablespoon of neutral oil over medium heat.
- Once the oil is hot, add 1 teaspoon of mustard seeds. Fry them until they start to splutter.
- Add 5-6 curry leaves to the skillet and let them sizzle for a few seconds.
- Add the chopped green chili peppers and minced garlic to the skillet. Sauté for about 1 minute until fragrant.
- Add the sliced tomatoes to the skillet. Cook for about 3-4 minutes, stirring occasionally, until the tomatoes begin to soften.
- Add the torn tofu pieces to the skillet. Stir well to combine and cook for another 2-3 minutes.
- In a small bowl, mix 1 tablespoon of soy sauce, 1 teaspoon of rice wine vinegar, 1 teaspoon of sugar, and 1/4 cup of water. Add this mixture to the skillet. You can also prepare the sauce before you start cooking to prevent confusion while cooking.
- In a separate small bowl, dissolve 1 tablespoon of cornstarch in a little water to make a slurry. Pour this slurry into the skillet, stirring constantly to thicken the sauce.
- Add 1 teaspoon of Kala namak (black salt) and 1 teaspoon of white or black pepper. If using, add 1/4 teaspoon of ground turmeric for color. Stir everything well to combine.
- Turn off the heat and garnish with green onion slices. Stir everything together gently.
- Serve the tofu tomato stir-fry hot, over a bed of steamed rice.
- Enjoy your delicious vegan Chinese “egg” tomato stir fry with a South Indian twist
