Ingredients

• 250g Crackd The No-Egg Egg
• ½ tbsp rice wine vinegar
• ½ tbsp sesame oil
• 150g baby tomatoes (chopped in half)
• 1 chopped spring onion
• ½ tsp kala namak
• 1 tbsp soy sauce
• 2 tbsp tomato paste
• 1 tsp chives (more for topping)
• 150ml water
• 2 tsp sugar
• Oil for frying

Preparation

• Method 1. In a bowl, mix your Crackd, sesame oil, rice wine vinegar and kala namak till well combined 2. Heat some oil in a pan on a medium temperature and when the oil is hot, add in your vegan ‘egg’ mixture, be sure to keep mixing this to create a scramble 3. Once your scramble has formed, place to the side and heat another pan with some oil 4. In this pan add your tomatoes and spring onion on a low-medium heat and fry for 2-3 minutes 5. Add in your tomato paste, sugar, salt and soy sauce and combine with your veggies, you may need a small splash of water if your temperature is higher, if this is the case then turn it down a little 6. Once that is combined, add in your Crackd, water and chives 7. Let this simmer until you have a thicker sauce and add salt and pepper to taste 8. Serve with rice and top with more chives or spring onions (Optional: Serve with some vegan prawn crackers)