Vegan Spiced Potatoes with "Eggs" is a delicious spin on a traditional breakfast served by the Parsi community in India. The ingredient list is spectacularly simple, and the flavor returns are enormous. Perfect for breakfast, lunch, brunch or dinner. #vegan #glutenfree #nutfree #breakfast #recipe #eggless HolyCowVegan.net
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5 from 2 votes

Indian Spiced Potatoes and "Eggs"

These Spiced Potatoes and "Eggs" are a vegan -- and delicious -- spin on a classic breakfast recipe from India's Parsi community. Papeta par Eeda, as it's known in India, is a recipe not unlike a frittata but almost marvelous in its simplicity. In this eggless version, with tofu standing in for eggs, you get all the flavor minus the cholesterol. :)
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Breakfast/Brunch/Lunch/Dinner
Cuisine: gluten-free, Indian fusion, nut-free, Vegan
Servings: 6 servings
Calories: 153kcal
Author: Vaishali

Ingredients

  • 1 14-oz package extra firm tofu
  • 1 tbsp cornstarch
  • 4 tbsp aquafaba (chickpea brine)
  • 1 tsp garlic powder
  • Salt and ground black pepper to taste
  • 1 tbsp avocado oil (or any vegetable oil)
  • 3-4 large Yukon gold or red potatoes (boiled until about 90 percent done, then sliced into 1/4th inch thick slices)
  • 1 tsp mustard seeds
  • 2 green chili peppers, like jalapeno or serrano (minced). Use more or less based on your tolerance for heat.
  • 20 curry leaves (about 2 sprigs). If the curry leaves are large, cut them thinly into ribbons.
  • 2 tbsp chopped coriander leaves
  • 3 shallots (thinly sliced). Red onions are fine.

Instructions

  • Preheat the oven to 350 degrees.
  • Make the tofu "eggs" by first placing the aquafaba in a food processor and processing until very foamy. Add the crumbled tofu along with the cornstarch and garlic powder and salt and ground black pepper to taste. Process until smooth. Set aside. The mixture will be pretty thick, but should be scoopable and spreadable. If you don't use aquafaba, use some nondairy milk to get the right consistency.
  • Heat the oil in a skillet. Add the mustard seeds and when they sputter, add the curry leaves and coriander leaves. Saute for a minute, then add the shallots and green chili peppers. Season with salt and continue to saute for a couple of minutes.
  • Add the cooked and sliced potatoes, trying as best as possible not to overlap. If there is some overlap, do not worry. Let the potatoes cook for a few minutes so they start to brown, then carefully turn them around with a spatula so they can brown on the other side. Make sure at this stage that your potatoes are perfectly seasoned -- add more salt if needed.
  • Using a spoon or ladle, scoop on the tofu "egg" mixture over the potatoes, leaving a one-inch border around the sides. If not using an oven-safe skillet, transfer the potatoes to an oven-safe dish at this point and scoop on the tofu "eggs".
  • Carefully place the skillet or baking dish in the oven. Bake 30 minutes or until the top feels firm to the touch. The tofu "eggs" won't set the way regular eggs would, but they'll be pretty firm and will have a silky, creamy texture when you eat them.
  • Serve the potatoes and "eggs" hot with slices of crusty bread.

Nutrition

Calories: 153kcal | Carbohydrates: 22.6g | Protein: 9.5g | Fat: 3.8g | Potassium: 544mg | Fiber: 2.4g | Sugar: 0.9g | Calcium: 5% | Iron: 12%