Strapatsada (or kayanas) is a well-known Greek summer dish and it is originally made with eggs. It’s basically the Greek version of scrambled eggs with tomatoes. Super simple and delicious!
When we created the vegan version of strapatsada, I was stunned by the end-result! We believe this version is even better, not only for the (obvious) ethical reasons, but also because it has all the taste of the original strapatsada but in a much lighter version.
If you have already tasted the original strapatsada, you will notice that you will not feel heavy when you eat the vegan version. You will actually enjoy it even more!
If you don’t eat oil, you can skip it, although it is even tastier if you add it at the end, as we did.
Don’t skip, however, the kala namak because this is what will give the taste and smell of egg! You can add a little while it is cooking but since most of it is lost during cooking, you have to definitely add it at the end.
If you want to accompany your strapatsada with potatoes, a good solution is to bake them in parchment paper with a little olive oil and smoked paprika. Enjoy this delicious Greek summer dish with toasted bread, or even plain! The perfect choice not only for your lunch or dinner, but also, for your breakfast or brunch!
Try it and send us your delicious creations on social media. Tag us @greekappetite, so that we can see them!
Find more recipes in our digital cookbook “Eat Like A Greek Vegan”!
Delicious and Light Vegan Strapatsada (Greek Style Scrambled “Eggs” with Tomatoes)
Ingredients
- 4 medium tomatoes
- 4 garlic cloves
- 1 medium long pepper red or green
- 1 block of tofu about 200g
- ½ tsp. turmeric optional
- 1 tsp. smoked paprika
- ½ tbsp. dry oregano or summer savory
- black pepper
- 1 ½ tbsp. olive oil
- kala namak salt
Instructions
- Make a slit on the top of the tomatoes so that you can grate them more easily. Grate the garlic and tomatoes on the box grater and cut the skins of the tomatoes into medium pieces with a knife. We use a grater instead of a blender because in addition to the tomato juice, we also want thick tomato pieces.
- Finely chop or coarsely chop the pepper according to your personal preferences.
- In a pan that has been slightly preheated on medium heat, add the tomatoes and the pepper.
- Break the tofu into smaller pieces with your fingers so that you create tofu crumbles of medium size. Mix with a spatula.
- Add the spices and aromatics, mix, and let cook for about 7 minutes or until you see that the tomatoes juice has been absorbed.Mix again and turn off the heat. Add the oil and kala namak.
- Serve with baked potatoes, toasted bread and salad
