Via Veggie Vegan – A Culinary Journey Around the World

Via Veggie Vegan · From Micha’s kitchen

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Discover a Colombian breakfast classic with a delicious plant-based twist! These Vegan Huevos Pericos combine creamy tofu, juicy tomatoes, spring onions, nutritional yeast and a touch of Kala Namak for a wonderfully savory, egg-like breakfast. Unlike traditional scrambled eggs, my version is gently baked in the oven and served with creamy avocado, fresh lime, rice and golden fried plantain. A colorful, satisfying vegan egg alternative that brings a little Colombian breakfast magic to your plate.

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Colombian Vegan Huevos Pericos – Golden Tofu Scramble with Tomatoes & Spring Onions

Colombia – A Country of Mountains, Coffee and Culinary DiversityColombia lies in northwestern South America and is known for its extraordinary geographical diversity, from the Andes Mountains and Caribbean coastline to the Amazon rainforest. Its cuisine reflects Indigenous, African and European influences, with regional specialties ranging from hearty soups and corn-based dishes to tropical fruits and colorful breakfast traditions. Breakfast is an important part of Colombian food culture, and savory dishes are particularly popular. Huevos Pericos – Colombia's Colorful Scrambled EggsHuevos Pericos are a beloved Colombian breakfast dish traditionally made with scrambled eggs, tomatoes and spring onions. The name "pericos" is often associated with the colorful appearance of the dish. Huevos Pericos are commonly served with arepas, bread, avocado or other breakfast accompaniments. My Via Veggie Vegan version replaces the eggs with a combination of firm and silken tofu, soy milk, nutritional yeast, turmeric and Kala Namak. Instead of preparing the scramble in a frying pan, I bake it in the oven for a soft, creamy texture.

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