HEARTY EGGPLANT SCRAMBLE
This hearty eggplant scramble is quickly prepared and serves as a healthy, protein-rich breakfast or quick dinner option.
Recommended Equipment
Ingredients
- 1 small onion
- 1 aubergine
- 1 carrot
- 1 firm white tofu
- 1 tablespoon nutritional yeast
- 1 teaspoon smoked paprika powder
- 1/2 teaspoon harissa paste
- 1/2 teaspoon turmeric
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 dried tomatoes
- 1/2 lemon squeezed
- 1/2 teaspoon kala namak (black salt)
- Microgreens for garnishing
Instructions
- First, gather all your ingredients and equipment and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Peel the onion skins and use a vegetable peeler to peel the eggplant and carrot.
- Cut everything into large pieces that will fit well in a chopper or food processor. If you're using a small device, not everything may fit at once. Don’t overfill it, as this can often cause the machine to jam. It's better to chop in two or three rounds – it only takes a few seconds.
- Heat a large pan over medium to high heat and then add some olive oil. Put the chopped vegetables into the pan and fry for about 5 minutes, stirring occasionally.
- Next, crumble the white tofu into the pan and season with nutritional yeast, smoked paprika, harissa, turmeric, salt, and pepper. Continue to fry for another 3 minutes. The scramble should now be soft and have a yellowish color.
- Lower the heat slightly, chopped the dried tomatoes finely, add to the pan and stir well. Taste to check if the veggies are nice and soft yet.
- Finally, add the lemon juice and kala namak, stirring everything one last time. Serve with microgreens or fresh herbs on bread with vegan butter.
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