Chinese Crackd® and Tomato Stir Fry

Recipe by
20 Mins


  • 250g Crackd® The No-Egg-Egg®
  • ½ Tbsp Rice Wine Vinegar
  • ½ Tbsp Sesame Oil
  • ½ Tsp Kala Namak
  • 150g Baby Tomatoes, chopped in half
  • 1 Chopped Spring Onion 
  • 1 Tbsp Soy Sauce
  • 2 Tbsp Tomato Paste
  • 1 Tsp Chives, with extra for topping
  • 150ml Water
  • 2 Tsp Sugar
  • Oil, for frying


  1. In a bowl, mix your Crackd® The No-Egg-Egg®, 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 vegan scrambled ‘egg’, 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.

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