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
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.
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Vegan egg salad sandwich Tofu Masala Sandwich Vegan Yoghurt Toast – Spicy Gochujang Shredded Tofu Noodles
