Vegan Stir-Fried Tomato and Egg

Transform your weeknight dinner routine with this vibrant and satisfying Vegan Stir-Fried Tomato and Egg—a plant-based twist on the classic Chinese comfort dish. This recipe swaps out eggs for protein-packed crumbled tofu, perfectly seasoned with nutritional yeast and turmeric for a rich, "eggy" flavor and sunny yellow hue. Juicy ripe tomatoes simmer with fragrant garlic and a savory soy-based sauce, while a touch of cornstarch creates a luscious glaze that ties everything together. Ready in just 25 minutes, this quick and wholesome dish is perfect for serving over steamed rice or noodles, making it a deliciously simple vegan meal that’s bursting with flavor. Don't forget the fresh green onion garnish for a final pop of color and crunch!

Nutriscore Rating: 82/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 400 grams Firm tofu
• 4 medium Ripe tomatoes
• 2 cloves Garlic
• 2 stalks Green onion
• 0.5 teaspoons Turmeric powder
• 1 tablespoon Nutritional yeast
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 0.5 teaspoons Sugar
• 0.25 teaspoons Salt
• 0.25 teaspoons Black pepper
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 2 tablespoons Vegetable oil

Directions

Step 1

Drain the tofu and use a clean kitchen towel or paper towels to press out excess water. Crumble the tofu into small, irregular pieces in a bowl, resembling scrambled eggs.

Step 2

In a small bowl, mix the turmeric powder, nutritional yeast, and a pinch of salt. Sprinkle this mixture over the crumbled tofu, gently tossing to coat evenly. Set aside.

Step 3

Dice the tomatoes into medium chunks. Mince the garlic and thinly slice the green onions, separating the white and green parts.

Step 4

In another small bowl, mix the soy sauce, sugar, cornstarch, and water until smooth. This will be your sauce.

Step 5

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the crumbled tofu and stir-fry for 3-4 minutes until lightly browned. Remove the tofu from the pan and set aside.

Step 6

Add the remaining 1 tablespoon of oil to the skillet. Add the white parts of the green onion and minced garlic. Stir-fry for 30 seconds until fragrant.

Step 7

Add the diced tomatoes to the skillet. Cook for 4-5 minutes, stirring occasionally, until the tomatoes soften and release their juices.

Step 8

Return the tofu to the skillet. Pour the sauce over the tofu and tomatoes. Stir well to combine and let it cook for another 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 9

Season with additional salt and black pepper to taste. Remove from heat and garnish with the green parts of the green onion.

Step 10

Serve hot with steamed rice or noodles.

Nutrition Facts

Serving size	(1034.9g)

Amount per serving	% Daily Value*
Calories	724.9

Total Fat 46.1g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 2698.0mg	0%
Total Carbohydrate 42.4g	0%
Dietary Fiber 13.1g	0%
Total Sugars 20.4g
Protein 54.9g	0%

Vitamin D 0IU	0%
Calcium 700.5mg	0%
Iron 9.3mg	0%
Potassium 2187.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.6%

Protein: 27.3%

Carbs: 21.1%