Vietnamese Vegan Scrambled Eggs and Bitter Melon
Vietnamese Vegan Scrambled Eggs and Bitter Melon
I know what you are all thinking and want to ask me. Saba what’s going on, a Vegan dish?? Don’t hit the panic button just yet. I’m not turning Vegan, not that there is anything wrong with that, it’s just not for me.
A friend of mine turned Vegan about a year ago. She said to me recently it hasn’t been that hard to do but how she longed for some of her childhood dishes. She said she has looked all over the internet to find vegan alternative recipes to no avail. I said to her let me see what I could do. I invited her over for dinner but told her to give me a month to come up with some dishes. The clock is counting down.
WHAT TO COOK?
I know one of her childhood favorite dishes is bitter melon with scrabbled eggs so I made that a starting point. Me thought this would be pretty straight forward as I had heard of tofu scrambled egg, so I just thought I would make tofu scramble and add the bitter melon. I did that but the tofu eggs just didn’t taste good. Well they didn’t taste like eggs anyway.
KALA NAMAK
So after many failed attempts I thought I would do some research and I stumbled across a ingredient called Himalayan Black Salt. Also know as Kala Namak. Kala Namak has a very pungent smell due to sulfur content. The only way I can describe the smell is like boiled eggs. Hence why its perfect for this dish as its makes your tofu smell and taste like eggs.
NUTRITIOANAL YEAST
Another important ingredient in this scrambled eggs is nutritional yeast. What the hell is that, it is basically dead yeast that can no longer ferment. It has a cheesy taste similar to parmesan cheese and will help your scrambled tofu become creamy. Perfect for this dish!
THE SHOPPING LIST
220g Firm Tofu
1 Tbsp Rice Bran Oil
2 Tbsp Nutritional Yeast
1/2 Tsp Hot Chilli Powder
1/2 Tsp Hot Chilli Flakes
1/2 Tbsp Turmeric
½ Tsp Freshly Cracked Black Pepper
1 Tbsp Soy Sauce
½ Tsp Black Salt (Kala Namak)
½ Tbsp Water
2 Large Bitter Melons
2 Cloves Garlic
1 Stalk Spring Onion
1 Tsp Sugar
SALT BATH
1 Tbsp Salt
500 Mls Water
SAUCE
½ Tbsp Soy Sauce
1 Birds Eye Chilli
NOW LET’S GET OURSELVES INTO A SCRAMBLE YES?
LET’S!!
Step 1. Make the salt bath.
In a large bowl add the salt, and water. Stir to all the salt is dissolved.
Step 2. Wash the bitter Melon
- slice the ends off each melon the cut in half long ways
- Remove the seeds from the melon
- slice each melon into 1/2 cm half moons
- place melon into salt bath for 10 minutes
- rinse melon well under cold running water
Step 3. finely chop your spring onion and garlic
Step 4. In a cold frying pan crumble in your Tofu. Try to keep the chunks fairly large as they will break down more during the cooking process.
Step 5. Add to the pan
- Nutritional Yeast
- Half the oil
- Hot Chilli Flakes
- Hot Chilli Powder
- Tumric
- Half Soy Sauce
- Black Salt
Step 6. Turn the heat on to medium high and mix well for about 1 minute
Step 7. Add the water and stir fry for about another minute
Step 8. Add the black Pepper and stir in well. Remove the Scrambled eggs from the pan and wipe the pan clean.
(You just made Saba’s spicy tofu scrambled eggs)
Step 9. Put the pan back on the heat and add remaining oil and the garlic, fry until fragrant.
Step 10. Add the bitter melon, then stir fry for 30 seconds.
Step 11. Add the sugar, remaining soy souce and mix well. stir fry for another 2 minute
Step 12. Add the scrambled eggs back into the pan and stir fy for another minute.
Step 13. Add half the spring onion, mix in well and turn off the heat.
Step 14. Transfer to a serving dish and garnish with remaining spring onion.
Step 15. To make the sauce finely chop the chilli and add it to the soy sauce.
There you go peoples you just made Saba’s Vietnamese Vegan Scrambled Eggs and Bitter Melon.
How easy was that!!
Vegan Scrambled Eggs & Bitter Melon
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Check out some of my other great Vegan recipes here
Spicy Vegan Okara Seasoning Powder
Vietnamese Vegan Scrambled Eggs and Bitter Mellon
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