Cooked With Vegetables

Vegetarian scrambled “egg” and vegetables pie

casaveneracion.com Vegetarian scrambled egg and vegetables pie

The last time we were at The Vegetarian Kitchen, Speedy had a plate of longganisang macau (not real meat, of course) and a “scramble” that looked and tasted like real eggs. The scramble was made with crumbled tofu flavored and tinted with turmeric and Himalayan black salt. The Vegetarian Kitchen lady boss and kusinera Tita Soliongco taught us how to prepare the scramble and I finally did my version today.

So, no, that’s not scrambled eggs you’re seeing in the photos. That’s tofu. For my first foray into making the scramble, I added eggplant cubes and Chinese broccoli. Then, I spooned the mixture into a pre-baked pie shell. The pie shell I used is pâte à choux, the kind used for making cream puffs and eclairs. If that’s too rich for you (lots of butter and eggs), or if you want to transform this recipe into a vegan dish, you can use homemade pizza crust, whole wheat if you like, or even bread dough. What I will not recommend is pastry pie crust which is too thin to make this dish adequately filling.

casaveneracion.com Vegetarian scrambled egg and vegetables pie

Recipe: Vegetarian scrambled “egg” and vegetables pie

Ingredients

  • one pâte à choux recipe (see notes below after the recipe)
  • olive oil
  • softened butter
  • 1 cake of firm tofu, about 400 grams
  • 1 tbsp. of turmeric powder
  • Himalayan black salt (required IF you want the tofu to taste like eggs), to taste
  • pepper, to taste
  • 1 eggplant, cut into half-inch cubes
  • 1 onion, roughly chopped
  • 1/4 tsp. of minced garlic
  • a bunch of Chinese broccoli, thinly sliced

Instructions

  1. Heat the oven to 400F.
  2. Butter the bottom and sides of an eight-inch pie pan.
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  4. Prepare the pâte à choux.
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  6. Spread the dough evenly in the pie dish pushing it up all the way to the rim.
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  8. Bake at 400F for ten minutes. Lower the heat to 350F and continue baking for another 30 minutes until puffed and lightly browned. If the bottom rises, don’t worry about it. It will get pressed down once the filling is spooned in.
  9. Prepare the pie filling.
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  11. Heat about 2 tbsps. of olive oil and 2 tbsps. of butter in a pan (if you prefer vegan, just substitute olive oil for all the butter).
  12. Crumble the tofu into the pan.
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  14. Sprinkle in the turmeric, Himalayan black salt and pepper. Cook, stirring, for about half a minute.
  15. Add the eggplants, onion and garlic. Sprinkle with more Himalayan black salt. Toss. If the mixture looks like it needs more oil (eggplants soak up oil like crazy), add more butter or olive oil.
  16. Cover and cook over medium heat for about five minutes or until the eggplant cubes are done but not mushy. The water from the tofu should create enough steam in which the eggplant cubes can cook. By the time the eggplant cubes are done, the mixture should be quite dry.
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  18. Taste. Add more Himalayan black salt, if needed.
  19. Toss in the Chinese broccoli. Cook for a few minutes just until the greens are wilted. Taste once more and, if needed, adjust the seasoning. If you’re wondering why salt was added at several points during cooking, read about layering flavors.
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Quick Notes

I doubled the pâte à choux recipe to make the pie shell. On hindsight, I should have used just a single recipe. The pie shell was about three quarters of an inch thick and I think the overall result would have been better if it were thinner than that.

If you want to learn vegetarian cooking, The Vegetarian Kitchen will be conducting a cooking class on May 26. You can consider the “egg” scramble as a sneak peek into what you can learn. You will find the details in the Facebook page.

No, this is not a sponsored post.

Preparation time: 30 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 4

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