Vegan MoFo Day 2: Summer Strapatsada

summer strapatsada

I know that in most areas summer is probably over, but the temperature is still high here in Greece. This is a classic summer Greek recipe, normally made with eggs, tomatoes, peppers and feta cheese. You could even call it tomato scramble. For my vegan version I used cubed tofu and my homemade sauce made with roasted peppers and tomatoes. You can use your favorite tomato sauce or just blend 2 ripe tomatoes and 1 red pepper in a food processor.

summer strapatsada


2 cups tofu (drained, pressed and cubed)
1/2 cup roasted tomato and pepper sauce (or what I suggested above)
1/2 small onion, thinly sliced
2 Tbsp olive oil
1/2 tsp pink himalayian salt (really important as it adds the eggy flavor)
1/2 tsp turmeric
1/2 tsp oregano
a dash of black pepper
1/4 cup shredded vegan white cheese

summer strapatsada

In a medium pan heat the olive oil over medium high heat. Saute the onion and tofu until golden (about 3 to 5 minutes). Add the spices and tomato sauce, bring to boil, lower the heat and let it simmer for few minutes. Fold in the vegan cheese, mix and serve. Enjoy it while dipping whole wheat bread in the sauce.


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