Hello everyone, welcome to my new site!
I started morethanveggies almost 5 years ago as a way to show the world that healthy, ethical eating doesn’t mean chomping green veggies. It’s finally time to upgrade to a better and more user-friendly site for your Asian vegan recipe needs! This is where I’ll be posting new content now, with more focus on local Singaporean and traditional Asian foods. To stay updated simply enter your email at the sidebar to subscribe! This site is wonderfully brought to life by the talented people at itwonders based on my design.
A huge THANK YOU to everyone that read, shared and contributed over the years. Hearing you say that the content have helped you, is my best reward. I be working harder to make recipes and guides as my main aim is to make the lives of fellow veg*ns easier, and to inspire people to make healthier & more ethical choices. So here’s a recipe for all you lovely people!
This dish is inspired by the classic Chinese dish, tomato egg stir fry and adapted from blissfulbasil. If you grew up in a Chinese household, most likely you have eaten since it’s a common dish that is considered nutritious. Whatever your reasons to not eat eggs, this is a tasty and easy recipe to do that is also high protein and low fat. Like other versatile Asian recipes, amounts of ingredients can be varied to your taste.
Does this taste like the egg counterpart? I’m the wrong person to ask as I don’t remember the taste of egg. Here, the eggy-ness comes from black salt, or kala namak, a salt with an egg-like flavour due to its sulphur content. It’s used traditionally in Indian and other South Asian cuisines. You can purchase them for a couple of dollars at Mustafa.
The second serving of umami will come from tomatoes, a fruit (yes, it’s not a veggie) that is naturally high in umami compounds. Soft, ripe tomatoes are very important for a quality final result.
Lastly, aquafaba , the magical egg replacer that is literally chickpea liquid, is used as a binder here. Simply take a can of chickpeas and drain out the liquid. Actually, it’s not a must-have here. I’ve tried this recipe with and without aquafaba – without will yield a wetter dish, more chunky tofu but still equally delicious. With it, the texture can be made more varied. Cook and stir in the pan less for a more minced and soft like mine, or cook longer and mix less for dryer and chewier bite like this recipe’s. Thus it really depends on your preferences and pantry stocks!
3 medium-sized ripe tomatoes, diced
300g silken or pressed tofu
1/2 cup aquafaba (slightly less than one can’s liquid)
1/4 tsp + 1/4 tsp black salt (to be used separately)
1/4 tsp tumeric (optional, for colour)
1 tbsp vegetable oil
Ground Black pepper, soy sauce, nutritional yeast, chopped spring onions (optional seasonings)
Blend aquafaba, tofu, 1/4 tsp of black salt and tumeric in a blender/food processor till a pale yellow liquid. In a non-stick pan, heat oil till hot. Pour blended liquid into pan. Add tomatoes. Let simmer over medium heat for 2-3mins or so, or until the tofu mixture reaches a texture that is thick enough to be scooped up without flowing off, and the tomatoes “melted” into almost a sauce-like consistency. Stir with a spatula for 1 min to ensure the whole mixture is evenly cooked. Off heat, stir in the 1/4 tsp black salt. Transfer to a bowl, add optional seasonings to taste if preferred. Serve with steamed rice, quinoa, breads or any cooked dry noodles.
– Unlike western recipes involving tofu, the Chinese approach is not to drain out excess water. A lot of our dishes are meant to be paired with rice or noodles, hence they cannot be too dry.
– This recipe can still be done nicely without aquafaba like the version I’ve posted before on facebook. Simply mash the tofu, tumeric and black salt in a bowl with a fork and follow the rest of the recipe.
– Black salt is added twice, because of a characteristic that I realised while working with this particular brand. After heating, there’s barely any eggy flavour but a good umami. The eggy-ness is more pronounced when the salt is not subject to heat. Hence first addition before heating is for umami, second adding after heating is for a slight eggy flavour. You can vary the amounts and when to add based on your preferences.
– Tumeric here is only for the yellow colour. You can omit if you don’t have. Do not add too much as tumeric flavour will show up in the final dish. Also a richer yellow is brought out by heating, hence if initially you don’t see yellow after mixing / blending the tofu, don’t rush to add more tumeric.