You might also like these recipes for Parsi spiced potatoes and vegan “eggs” and Indian spiced tofu casserole. The Parsis are a small community embedded within India’s multi-ethnic fabric, but their impact on the country’s cuisine–as well as India’s, and even the world’s, cultural and economic landscape–has been flamboyant and outsized (think Freddie Mercury and the Tata family). Over the years I’ve shared vegan versions of the somewhat meat-, fish- and egg-centric foods created by Parsis that are beloved across India, including vegan Tofu “Prawn” Patia. Today, I have for you a vegan version of a fingerlicking-good and unusual Parsi dish that’s just as good and makes for good eats any time of day: Tomatoes with Tofu “Eggs”. Tameta per Eedu, as this dish is originally known, is not unlike a shakshuka, that popular Middle Eastern and North African dish of tomato and eggs. That may not be surprising, given that the Parsis immigrated to India from Persia (now Iran) centuries ago, bringing with them food traditions that they adapted to their new home. In this dish, a spicy-sweet tomato sauce cradles soft eggs, creating a nice flavor and texture contrast. For my vegan version I replace the eggs with super firm tofu cubes, which drink in the perfectly spiced sauce. Tofu, like eggs, are low-carb, and with just seven net carbs per serving, this delicious dish is within the sights of those who are looking to eat healthier this holiday season and into the new year.
Why you’ll love these Tomatoes with Tofu “Eggs”
Creamy and yummy. The tomato sauce is creamy and deliciously but not overwhelmingly spiced and it has a dash of sweetness, which adds complexity. The tofu cubes are soft and packed with flavor. Healthy and waist-friendly. With just 125 calories and nine grams of protein in each serving, this is a nutritious dish by any standard. Perfect for low-carb eaters. There are seven net carbs in each hearty serving. Even if you are severely restricting carbs in your diet you can enjoy this dish without any guilt. If you’re a low-carb, high-fat eater you can easily tweak the amount of fat by using more oil to saute the onions and tomatoes. Easy to make. The difficulty level for this recipe is quite low. There is really no expertise needed, all you need to do is chop up a few ingredients and saute them. Anyone can do it. One-pot. Easy cleanup, a cook’s best friend.
How to make Parsi Style Tomatoes with Tofu “Eggs”
Heat oil in a skillet. Add the onions with a pinch of salt and pepper and saute until the onions brown. Add ginger garlic paste and saute a couple more minutes.
Add the tomatoes, stir them in, then stir in the tomato paste. Add the powdered spices–turmeric, paprika, if using, ground cumin and coriander and garam masala. Mix well.
Let the tomatoes cook down until darkened and jammy, about 8-10 minutes. Stir in the sweetener–erythritol or monk fruit, if low-carb. Others can use a tablespoon of jaggery or brown sugar. Stir in the tofu cubes and mix well. Warm through. Garnish with a couple of tablespoons of chopped cilantro, if desired. Serve hot or warm.
Serving suggestions
If I am serving this for breakfast, I serve it over a piece of toast with sliced avocados. Low-carb eaters should use low-carb bread. Or eat it by itself, with the avocado–it’s delicious that way. For lunch, I’d eat this with a low-carb tortilla or serve it with homemade roti or a vegan naan. Serve a cooling vegan cucumber raita on the side.
Storage instructions
This vegan Tameta per Eedu will keep well in the refrigerator for up to three days. Check to get new recipe updates by email.
For longer storage, I’d recommend making the sauce separately and freezing. Warm and stir in the tofu cubes before serving. This is because the texture of tofu changes irreversibly when frozen, so it’s best to add it just before eating.
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