We all read the classic Dr. Seuss book, “Green Eggs and Ham” growing up. Between the nostalgia and the abundant use of the color green on St. Patrick’s Day, we knew we had to recreate a delicious vegan version to kick off our St. Patty’s Day celebration.
Grab some tofu, vegan food coloring, and get ready for some strangely colored morning yums that will perfectly pair with some Iced Irish Coffee and Vegan Green Irish Soda Bread for breakfast. Instead of ham, this recipe uses thinly-sliced oven-baked red potatoes. But if you’re really looking for that vegan green eggs and ham experience, Tofurky makes meatless ham-style deli slices.
Vegan green eggs and ham | image/by CHLOE.
- 5 red potatoes, thinly sliced
- 1 block extra firm tofu
- 2 Tbsp vegetable oil
- 1/2 onion, chopped
- 1 clove garlic, chopped
- 1 cup spinach
- Sea salt, to taste
- Green vegan food coloring, as needed
- Preheat oven to 400°F.
- Place extra firm tofu on paper towels, and press to remove excess liquid. Alternatively, use a tofu press.
- With a fork, crush the tofu to crumble.
- In a large skillet over medium heat, add 1 tablespoon vegetable oil.
- Add chopped onion and diced garlic. Cook until softened. Add tofu and stir until heated through.
- Add a few drops of vegan green food coloring until the desired green is reached.
- Add spinach and cook until spinach is wilted.
- Season with sea salt.
- Place 1 tablespoon of vegetable oil on a metal sheet pan.
- Spread red potatoes on the sheet pan and coat in oil.
- Sprinkle with sea salt.
- Bake for 15 minutes or until potatoes have slightly browned.
- Serve “Green Eggs” with the red potato “Ham” for a festive St. Patty’s Day feast fit for the Irish!
This egg-free scramble is easy to make, but there are couple of important things to note. First, be sure to pick extra-firm tofu – this ensures that the tofu will hold up while it cooks. There’s such a thing as silken extra-firm tofu, but this kind is too soft for this recipe (but it’s good for things like vegan pad Thai!)
Second, you want to make sure that you press your tofu before cooking it. This step ensures that all the excess water is squeezed out of the tofu so it can better absorb all the other flavors. Having a tofu press is handy for this but you can also take the DIY route.
To do that, wrap your block of tofu in paper towels, then sandwich it between two cutting boards (or any flat surface) and add a few cookbooks on top. Let it sit for at least 15 minutes before cooking. This is actually a best practice for anytime you’re cooking with tofu (except for silken) because excess water will sputter in the pan and might leave other ingredients soggy – and who wants that? Pressing all of the water out of your tofu will also help it crisp up and brown, making it a lot more flavorful.
This recipe isn’t just good for a vegan St. Patrick’s Day celebration – it’s also a fun idea for kids who love the Dr. Seuss book. To be honest, we love it for that reason too. 😉
This recipe was republished with permission from Eat by Chloe.