Vietnamese Inspired Scrambled Eggs with Tofu and Herbs

Fragrant scrambled eggs with lemongrass, ginger, and a hint of fish sauce, complemented by crumbled tofu and fresh herbs. A delicious and flavorful Asian-inspired breakfast.

Prep Time

10 minutes

Total Time

20 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.10/serving

Season:

☀️ Summer

Meal Type:

Breakfast•Dessert

Cuisine:

British•Asian

Main Ingredient:

Fish•Eggs

Mood:

Healthy

Ingredients

Servings

4Large Eggs(Free-range preferred)

£1.20

150gramsFirm Tofu(Drained and pressed)

£1.00

1stalkLemongrass(Finely minced)

£0.50

1teaspoonFresh Ginger(Grated)

£0.15

1teaspoonFish Sauce(Adjust to taste)

£0.10

1tablespoonNeutral Oil(Vegetable or canola oil)

£0.05

2tablespoonsFresh Cilantro(Chopped)

£0.30

1tablespoonFresh Mint(Chopped)

£0.25

1tablespoonFresh Basil(Chopped, Thai basil is a great addition)

£0.35

1Green Onion(Sliced thinly)

£0.20

To tasteBlack Pepper(Freshly ground)

£0.05

PinchOptional Red Pepper Flakes(For a little heat)

£0.05

Total Cost

£4.20

£2.10 per serving

Instructions

1.
Press the tofu to remove excess water. Crumble into small pieces and set aside.
2.
In a bowl, whisk together the eggs, fish sauce, and a pinch of black pepper. Add the red pepper flakes now if using.
3.
Heat the oil in a non-stick frying pan over medium heat.
4.
Add the minced lemongrass and grated ginger to the pan. Cook for about 1 minute, until fragrant.
5.
Add the crumbled tofu to the pan and cook for 2-3 minutes, until lightly browned.
6.
Pour the egg mixture into the pan. Cook, stirring occasionally, until the eggs are set but still slightly moist.
7.
Remove from heat and stir in the chopped cilantro, mint, basil, and green onion.
8.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (250g)

475 kcal / 1987 kJ

Carbs

3% of RDA

Fat

30g

43% of RDA

Protein

39g

78% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

3 g

3% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Adjust the amount of fish sauce to your preference. Start with less and add more to taste.

For a richer flavor, you can add a splash of coconut milk to the egg mixture.

Serve with a side of rice or toast.

Consider adding a squeeze of lime juice right before serving for an extra burst of flavor.

Cooking Equipment

Frying pan

Whisk

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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Vietnamese Inspired Scrambled Eggs with Tofu and Herbs

Ingredients

Instructions