I’m about to blow your mind with the first dish that I learned to veganize: perico (no, not the bird!)
Venezuelan’s version of scrambled eggs, AKA “Perico”, is a savory dish of eggs seasoned with sautéed onions, tomatoes and peppers. Often times, it serves as a delicious filling for arepas or toast! I have always loved it for breakfast and when I decided to go vegan this was the first meal I learned how to veganize. And now I will teach you too in very easy steps.
This vegan alternative is so easy to make, it is healthier, lower in fat, cholesterol free, high in protein, with wonderful texture and will fool even the toughest of the non-vegans, so, it is a win-win! It is truly a game-changer to continue enjoying your Latin American food heritage!
Ingredients you need:
- 1 package of extra-firm tofu
- ½ small or medium white onion, diced
- 2 small green onions, diced
- 2 cloves garlic, minced
- 1 medium tomato, chopped
- 1/3 nutritional yeast
- 1 tsp of black salt (or to taste)
- 1 tablespoon of canola or olive oil or vegetable stock
- Optional: ½ green or red pepper, chopped fine.
1. Heat up a small amount of canola or olive oil in a sauté pan over medium heat. You could also use vegetable stock if you are trying to cook oil-free.
2. Prepare the tofu by draining it first and then crumbling it between your fingers. Once you have a scrambled egg-like consistency, add it to the pan with the nutritional yeast and the smidge of black salt. Mix it altogether and cook for about 4-5 minutes.
3. Add the chopped onions, tomato and minced garlic and sauté for 2-3 minutes.
4. Cook for an additional 2-3 minutes or until the tofu has cooked and the flavours are well-blended.
Voila! Enjoy :)