This vegan egg tomato stir fry is super easy to throw together and is bound to impress with its bold flavors and varied textures.
Hearty, healthy, and wallet-friendly. I am talking about this South Indian twist on a Chinese classic is bound to satisfy for those times when you want a warm bowl of comfort food. This vegan egg tomato stir fry is packed with protein and bursting with flavor, thanks to the warm South Indian spices. It can be whipped up in 20 minutes on a busy weeknight with minimal chopping and cleanup. Best of all, most of the ingredients are pantry items, so you do not need to buy much to make this dish. Whether you’re a tried-and-true vegan or looking to fit more plant-based meals to your diet, you’ll find this South Indian twist on egg tomato stir fry deliciously craveable and foolproof.
Ingredients and Substitutes for the Vegan Egg Tomato Stir Fry
- Spices: mustard seeds, curry leaves, white/black pepper, kala namak (black salt), and optionally ground turmeric add warmth and depth of flavor to the dish.
- Egg substitute in the form of a firm block of tofu that will absorb all the flavor you add to the dish and resemble the egg texture in the dish.
- Tomatoes offer a rich gravy to simmer everything in and have a sweet and tangy flavor. Use canned tomatoes if you don’t have fresh ones, especially in the winter.
- Aromatics like green chili peppers and garlic. Add more chili peppers if you prefer a spicy kick, or feel free to omit them if you are sensitive to chili.
- Fermented flavors in the form of soy sauce and rice wine vinegar add umami and body to the dish.
- Sugar adds sweetness that complements the spices perfectly and balances out the bold flavors of the stir-fry. However, you can also use agave for a sugar-free substitute.
- Cornstarch helps thicken the dish.
- Green onion slices for garnish finish the meal with some color and bright zestiness. Feel free to use any garnish that you prefer, like coriander, parsley, or chives.
The main ingredients include tofu, tomato, garlic, green chili peppers, soy sauce, rice wine vinegar, and spices. You probably already have a lot of these in your pantry or fridge.
Steps to make Vegan Egg Tomato Stir Fry
Gather all ingredients and have them ready.
This includes slicing the tomatoes, chopping the green chili peppers, and mincing the garlic. Also, you can tear the tofu into bite-sized pieces at this stage.
Fry the spices and aromatics
This includes, the curry leaves, mustard seeds, chopped green chili, and garlic.
Add tomatoes to the pan
After the tomatoes have been cooking for a few minutes, they will begin to soften and release their juices into the pan.
Add torn tofu
After adding the torn tofu pieces, stir well to combine and cook for another 2-3 minutes.
Simmer with soy sauce and rice wine vinegar mixture
Then add the cornstarch slurry to thicken the liquid, simmer some more, and finish with the black salt, black/white pepper, and turmeric (if you have chosen to add it).
Serve your finished Vegan Egg Tomato Stir Fry with some steamed rice
Lastly, garnish with green onions and enjoy!
Pro Tips for the best Vegan Egg Tomato Stir Fry
- Press the Tofu: To achieve a firmer texture, press the tofu for 15-20 minutes before tearing it into pieces. This will remove excess moisture, making it easier to achieve a crispy exterior.
- High Heat Cooking: Like Chinese egg tomato stir-fry, use high heat to quickly cook the tomatoes and tofu. This method helps in retaining the vibrant color and flavor of the ingredients.
- Tomato Variety: Use ripe, juicy tomatoes for the best flavor. If using heirloom tomatoes, they will add a unique sweetness and complexity to the dish.
- Chili Pepper Variation: Adjust the amount of green chili peppers based on your heat preference. For a milder flavor, you can deseed the chili peppers before chopping them.
- Garlic Infusion: Add minced garlic to hot oil for an extra burst of flavor. Ensure the garlic is lightly browned but not burnt to avoid bitterness.
- Silky Sauce: For a smoother sauce, whisk the cornstarch slurry thoroughly to avoid lumps. Adding the slurry gradually while stirring can also help achieve a silky consistency.
- Sugar Balance: The addition of sugar is essential for balancing the acidity of the tomatoes. Adjust the amount of sugar based on the sweetness of your tomatoes.
- Optional Add-ins: Consider adding a splash of sesame oil at the end for a nutty aroma, or sprinkle some toasted sesame seeds for extra texture and flavor.
Storing the Vegan Egg Tomato Stir Fry
- Refrigerate leftover tofu tomato “egg stir-fry” in an airtight container for up to 4 days.
- Don’t forget to label containers with dates to easily track the freshness.
Simliar recipes from the blog you might like:
- Vegan egg salad sandwich
- Tofu Masala Sandwich
- Vegan Yoghurt Toast – Spicy
- Gochujang Shredded Tofu Noodles
Tofu Tomato “Egg Stir Fry” – South Indian Twist
Ingredients
- 1 tbsp neutral oil
- 1 tsp mustard seeds
- 5-6 curry leaves
- 1 block tofu torn into pieces
- 3 Roma tomatoes or 1 large heirloom tomato sliced lengthwise
- 1-2 green chili peppers chopped
- 2-3 cloves garlic minced
- 1 tbsp soy sauce
- 1 tsp rice wine vinegar
- 1 tsp sugar
- 1/4 cup water
- 1 tbsp cornstarch
- 1 tsp Kala namak Indian black salt
- 1 tsp white or black pepper
Green onion slices, for garnish
- ¼ tsp ground turmeric (optional, for color)
Instructions
- Gather all ingredients and have them ready. Slice the tomatoes, chop the green chili peppers, and mince the garlic. Tear the tofu into bite-sized pieces.
- In a large skillet or wok, heat 1 tablespoon of neutral oil over medium heat.
- Once the oil is hot, add 1 teaspoon of mustard seeds. Fry them until they start to splutter.
- Add 5-6 curry leaves to the skillet and let them sizzle for a few seconds.
- Add the chopped green chili peppers and minced garlic to the skillet. Sauté for about 1 minute until fragrant.
- Add the sliced tomatoes to the skillet. Cook for about 3-4 minutes, stirring occasionally, until the tomatoes begin to soften.
- Add the torn tofu pieces to the skillet. Stir well to combine and cook for another 2-3 minutes.
- In a small bowl, mix 1 tablespoon of soy sauce, 1 teaspoon of rice wine vinegar, 1 teaspoon of sugar, and 1/4 cup of water. Add this mixture to the skillet. You can also prepare the sauce before you start cooking to prevent confusion while cooking.
- In a separate small bowl, dissolve 1 tablespoon of cornstarch in a little water to make a slurry. Pour this slurry into the skillet, stirring constantly to thicken the sauce.
- Add 1 teaspoon of Kala namak (black salt) and 1 teaspoon of white or black pepper. If using, add 1/4 teaspoon of ground turmeric for color. Stir everything well to combine.
- Turn off the heat and garnish with green onion slices. Stir everything together gently.
- Serve the tofu tomato stir-fry hot, over a bed of steamed rice.
- Enjoy your delicious vegan Chinese “egg” tomato stir fry with a South Indian twist
This was yummy and fast to make! Thanks for such a great weeknight recipe!
It’s my favorite too! ❤️