Bethany's Vegan Kitchen

Tasty stir fried vegetables and white rice, along with tofu “egg” pieces. Using black salt, otherwise known as kala namak, gives this the same flavour as the egg version. You can eat this as it is, or serve as a side dish for a Chinese inspired fakeaway. In regards to the tofu, I used firm tofu by Cauldron, it’s available from most supermarkets

Yield; 2-4 servings Cook time; 20 minutes

You’ll need;

1. One tablespoon of sesame oil
2. Cooked rice (I used 100g dry weight white rice)
3. Two spring onions, sliced
4. One carrot, peeled and diced
5. Three white mushrooms, diced
6. One red pepper, deseeded and diced
7. 100g/3.5oz firm tofu
8. A pinch of turmeric
9. Black salt to taste
10. A handful of frozen peas

Method;

• Crumble the tofu into small pieces and add it into a mixing bowl. I ended up crumbling the whole block, but you only need a quarter of a block. Sprinkle over some turmeric, just enough to get the right colour. I just kept adding a pinch at a time, folding it through to evenly distribute it. You can always add more turmeric, but if you add too much the tofu ends up looking too yellow. Once you’re happy with the colour, set it aside
  
• Heat the oil in a large frying pan over a medium heat. Once the oil has warmed up, add the carrot and spring onion. Give it about five minutes to soften before adding the pepper and mushroom, keep stirring to ensure everything cooks evenly
• Next add the rice and peas, and give it a good stir. The cooked rice I used was some I’d previously cooked and stored in the fridge, so the rice and peas took about ten minutes to heat through. If you use cooked rice from a packet it probably wont take as long
• Finally add the tofu and gently fold it through the rice, it will only need two or three minutes to heat through
• Once you’re ready to serve, remove the frying pan from the heat. Sprinkle over the black salt to taste (I used just under a quarter of a teaspoon) then fold it through the rice. Adding the black salt right at the end will preserve the egg flavour. Heat will kill the sulphur naturally present in the black salt over time, so if you add it too early you can lose the egg flavour. But adding it right at the end, after you’ve removed the food from the heat, will make sure the egg flavour is still there