Vegan eggs with chorizo

Ingredients

• unspecifiedTofu
• ½ packetSoya chorizo
• to tasteSalt
• unspecifiedWhite onion
• unspecifiedTomato
• unspecifiedTurmeric

Instructions

1. 1

   Fry the chorizo

   Fry half a packet of soya chorizo in a pan with the onion, letting the onion soften as the chorizo cooks.

2. 2

   Open the tofu

   Carefully open the tofu carton, as its natural liquid may spill onto your work surface.

3. 3

   Crumble the tofu

   Crumble the tofu with your hands, or add pieces to the pan and press them with a spatula until broken up. Make the pieces as fine or chunky as you like.

4. 4

   Warm and season

   When the chorizo and onion are ready, add the tofu gradually. The tofu is already cooked, so warm it through and stir it with the chorizo, then mix in the turmeric and salt to taste.

What is vegan eggs with chorizo?

This is a plant-based take on scrambled eggs, using crumbled tofu for the soft, broken-up texture and soya chorizo for a savoury, spiced element. It draws on the familiar Spanish pairing of chorizo and eggs, adapted here without eggs.

Tofu is a versatile ingredient in many cuisines, while chorizo is closely associated with Spanish cooking. In this version, the quick pan method and turmeric make a straightforward scramble; the ingredient list also includes tomato, though the method does not say when to add it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 20g protein, 8g carbs, 16g fat.

Tofu provides most of the protein, while the soya chorizo is likely to contribute much of the fat and some of the protein. The tofu and any tomato provide some carbohydrates; serve with vegetables or salad to round out the plate. Nutrition is approximate because ingredient amounts and the chorizo packet size are not specified.

Choosing the ingredients

Tofu: The recipe does not specify a variety or quantity. Choose a tofu that crumbles easily, and use the texture you prefer, from fine to chunky.

Soya chorizo: The method calls for half a packet, fried with the onion. Its seasoning contributes much of the dish’s savoury flavour, so taste before adding salt.

Turmeric: Stir it through after warming the tofu and chorizo. It gives the scramble its golden colour, but the recipe does not give a quantity.

Crumbling without a mess

Open the carton carefully because liquid can run out as soon as the seal is broken. Crumble the tofu over the pan if you want to avoid getting it on your hands.

Use your fingers for a hands-on, uneven crumble, or break it up with a spatula in the pan. Smaller pieces give a finer scramble; larger pieces make it more substantial.

Getting the texture right

The tofu is already cooked, so the aim is to warm it and combine it with the chorizo rather than cook it for a long time. Stir gently so the tofu keeps the size of pieces you chose.

Look for tofu that is hot throughout and coated with the chorizo and turmeric. The method gives no separate cooking time, so use these visual and temperature cues rather than relying on a fixed number of minutes.

Timing and seasoning

The stated total time is 15 minutes, making this a quick pan dish. Chop the onion and have the tofu ready to crumble while the chorizo cooks to keep the process moving.

Salt is added to taste at the end. Since the chorizo may already be seasoned, taste the mixture before adding more.

Serving the scramble

Serve it warm, on toast or alongside potatoes, beans or a simple salad for a more complete meal. These are serving ideas rather than additions specified in the recipe.

Tomato is included in the ingredient list but does not appear in the method. If you plan to use it, the recipe does not specify when or how to add it.

Recipe notes & tips

• Open the tofu carton over the sink to catch any liquid.
• Crumble the tofu to the size you prefer before mixing it through.
• Let the onion cook with the chorizo so it softens and takes on its flavour.
• Add tofu gradually, as directed, to make it easier to mix evenly.
• Taste before salting because the chorizo may already be seasoned.
• Add turmeric after the tofu is warm so it can be stirred through the scramble.

Variations

• Add tomato: Dice it and cook it with the onion, noting that this timing is not specified in the original method.
• Add black pepper: Grind it over the scramble just before serving.
• Serve on toast: Spoon the warm mixture over toasted bread for a simple meal.
• Add fresh herbs: Scatter chopped parsley over the top at the table.
• Make it chunkier: Break the tofu into larger pieces for a more pronounced texture.

Common mistakes to avoid

• Rushing the carton opening: Open it over the sink to contain the liquid.
• Crumbling too finely: Keep some larger pieces if you prefer a chunkier scramble.
• Adding salt too soon: Taste the chorizo mixture first, then season to taste.
• Overcooking the tofu: It is already cooked, so warm it through rather than cooking it for a prolonged time.
• Forgetting the tomato: It is listed but not placed in the method, so decide how you want to use it before cooking.

How to store

Refrigerate leftovers in a sealed container and use within 3 days. Reheat in a pan over a medium-low heat, stirring until hot throughout; add a small splash of water if it seems dry.

Frequently asked questions