Plantbased Scrambled Eggs With Baby Green Beans

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Not always scrambled food is about eggs._{The texture is similar to egg, the delicious taste is unquestionable.}

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Do you like to scramble eggs for breakfast, and mix them with your favorite vegetables? So what if you're out of stock of eggs, or even you and or your family members don't like eggs? That's not a problem at all.

There are many alternatives that I found. They perfect each other. They introduced me to new flavors which are often much better than the non plant based versions.

In this food blog, I will use tofu for a plant-based scrambled eggs alternative. I'm going to serve scrambled tofu on top of the crunchy Garlic Baby Green Beans. They are the perfect combination in my opinion, for breakfast or brunch or even lunch. Stay tuned!

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Hello, Baby (Green Beans)

I can't forget the crunchy texture of baby green beans. Even for 500 grams I have to pay $1. Meanwhile the price for green beans in general is only half of that. But overall is worth having. I think you guys should try it too.

For this recipe, of course you can use regular green beans if you can't find baby green beans like the ones used. Or, another option that makes the most sense is that you can replace baby green beans with long beans. Or, use broccoli because that makes for scrambled tofu at the end.

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The Simplest Garlic Baby Green Beans Recipe

Stir-fry is the simplest and most favorite method still on my list for cooking baby green beans. I use garlic as a seasoning which can give highlights to the baby green beans themselves.

So, what we need for Garlic Baby Green Beans:

• 250 grams of baby green beans
• 2-3 tablespoons of chopped garlic
• 1 teaspoon of chopped ginger
• sprinkle of salt
• enough cooking oil
• enough ice water to soak boiled baby green beans

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Cooking Instructions:

Remove hard part of green beans.

First, we need to remove the hard part from both sides of the green beans. Then, if you want to use a smaller cut shape, then you can cut them again into two parts. Don't forget to wash them clean later.

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Blanch baby green beans.
Bring the water to a boil. Blanch green beans into boiling water that has been added salt to taste. Cook about 3 minutes.

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Soak baby green beans.
After removing baby greens from boiled water, then prepare ice water. Soak them in ice water to keep the color looking nice.

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Stir-fry chopped garlic.

Heat cooking oil, add chopped garlic. Cook them until they smell good ❤️

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Stir-fry baby green beans.

Drain baby green beans from ice water. Then add into stir-fried onions. Stir them well, then season with a pinch of salt.

Correct the taste and add another seasoning to your taste if it's not right. Remove the baby green beans and set aside to serve with scrambled tofu later.

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Hello, Tofu

I touched the soft surface of the tofu. That's my fav. I took paper towels to soak up the remaining water on the tofu. Gently press the surface of the tofu with a paper towel. Like I touched baby's skin which is still sensitive.

The type of tofu I like is the tofu made in the countryside. To maximize the shelf life of the tofu, I use water to soak the tofu and then store the tofu in the refrigerator. I change the water every day so the tofu doesn't taste sour.

Tasty tofu, in my opinion, crumbles more easily. That's why I have to treat them always with care. Like I'm looking after my loved one. ❤️

So, back to the tofu topic this time. I'm gonna make scrambled eggs in plant based version, as known as scrambled tofu.

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The Simplest Scrambled Tofu Recipe

We can process tofu in the simplest way like we process eggs into scrambled eggs. But the important thing is we need some tricks to make sure that the final scrambled egg texture is not too dry nor wet. So, that also applies when making scrambled tofu.

So, what we need for Scrambled Tofu:

• 300 grams of tofu
• 3-5 tablespoons of instant sauce
• 1/2 teaspoon salt
• 1/2 teaspoon of sugar to balance the spiciness.
• Optional: Spring Onion or Celery

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Cooking Instructions:

Prepare a food processor or chopper. I only use a manual chopper because I don't need extra blade power to make the tofu scrambled texture.

Process tofu.

After the tofu feels like it doesn't leave any water, put it in a chopper and process it into a scrambled texture. Take care not to overcook it as this will turn the tofu into pulp. Be careful.

After processing, the tofu will release again. As much as possible dispose of the water or use it use a cheese cloth to separate the water and scrambled tofu.

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Stir-fry tofu.

Then, heat up a cooking pot. Use medium heat. Then cook scrambled tofu without using oil. Keep stirring the scrambled tofu until they turn a slightly brown color or they look dry in texture.

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Add seasoning.

Add the sauce, salt and sugar to the scrambled eggs. Keep stirring until all the seasonings are evenly mixed. Then remove and serve with stir fried baby green beans.

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Do you know what? My sister-in-law who saw my dish thought it was scrambled eggs. Then she just laughed and said that she didn't expect that tofu could be that good too. ❤️ Those are words that please my heart.

My food creation is included in the list of easy-to-make side dishes. Can be served with rice or without rice. Can be served with mashed potatoes or without mashed potatoes. All choices can be the best according to your respective version. ❤️

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Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

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Best Regards,
Anggrek Lestari

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