Chinese ‘Egg’ and Tomato Stir Fry

Crackd

Chinese 'Egg' and Tomato Stir Fry

Recipe by Tofu Queen & Crackd.

Ingredients

250g Crackd The No-Egg Egg
½ tbsp rice wine vinegar
½ tbsp sesame oil
150g baby tomatoes (chopped in half)
1 chopped spring onion
½ tsp kala namak
1 tbsp soy sauce
2 tbsp tomato paste
1 tsp chives (more for topping)
150ml water
2 tsp sugar
Oil for frying

Method

1. In a bowl, mix your Crackd, sesame oil, rice wine vinegar and kala namak till well combined

2. Heat some oil in a pan on a medium temperature and when the oil is hot, add in your vegan ‘egg’ mixture, be sure to keep mixing this to create a scramble

3. Once your scramble has formed, place to the side and heat another pan with some oil

4. In this pan add your tomatoes and spring onion on a low-medium heat and fry for 2-3 minutes

5. Add in your tomato paste, sugar, salt and soy sauce and combine with your veggies, you may need a small splash of water if your temperature is higher, if this is the case then turn it down a little

6. Once that is combined, add in your Crackd, water and chives

7. Let this simmer until you have a thicker sauce and add salt and pepper to taste

8. Serve with rice and top with more chives or spring onions

(Optional: Serve with some vegan prawn crackers)

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