VEGETARIAN HUEVO SALTADO
My wifey is Peruvian and a favorite dish is called lomo saltado, which tastes better than the ingredients are strange -- beef and onions over French fries. This vegetarian recipe is perfect if you do not know what to do with those huge zucchinis and all of those tomatoes that you've grown. Free-range eggs from chickens would be a bonus. This recipe has a number of steps, but is totally worth it.
Provided by misobrilliant
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 200 degrees F (95 degrees C).
- Place zucchini strips into a resealable plastic bag. Add flour and Italian seasoning; shake to coat well.
- Heat vegetable oil in a deep skillet to 350 degrees F (175 degrees C). Fry coated zucchini in hot oil for 3 minutes. Salt and drain on a wire rack. Return zucchini fries to hot oil and cook until lightly browned, about 3 minutes more. Return fries to the wire rack and keep warm in the preheated oven.
- Heat olive oil in a deep pot over medium heat until shimmering. Cook onion until lightly browned, about 5 minutes. Add garlic and ginger and cook another 2 minutes. Add tomatoes, eggs, soy sauce, and sugar. Bring to a boil and immediately reduce to a simmer. Cook for 30 minutes more.
- Plate by scooping saltado over a bowl of rice. Top with zucchini fries.
Nutrition Facts : Calories 994.5 calories, Carbohydrate 71.6 g, Cholesterol 424 mg, Fat 69.9 g, Fiber 6.9 g, Protein 23.4 g, SaturatedFat 12.5 g, Sodium 871.5 mg, Sugar 15.9 g
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Kzeh SixNyne
[email protected]I love that this recipe is customizable. I added some chopped peanuts for extra crunch, and it was a perfect addition.
hesham sfa7
[email protected]This recipe is a great way to get kids to eat their vegetables. My picky eaters loved the colorful veggies and the flavorful sauce.
Mn Manik
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The tofu scramble is a great way to add protein and texture to the dish.
Dr Hammad Bhatti
[email protected]I'm always looking for new vegetarian recipes, and this one definitely delivers. The combination of textures and flavors is simply divine.
Ar Rahim
[email protected]This dish is a great way to use up leftover vegetables. I threw in some broccoli and zucchini that I had on hand, and it turned out great.
CosmicLlama 7
[email protected]I'm a beginner in the kitchen, but this recipe was easy to follow and the results were impressive. Definitely a confidence booster!
Saba Shinwari
[email protected]I made this for a potluck and it was a huge hit! Everyone raved about the unique flavors and the tender vegetables.
M3u1 mu
[email protected]This recipe is a great base to experiment with different flavors. I added some cumin and chili powder to give it a bit of a kick.
Exequiel Rodriguez
[email protected]I'm allergic to soy, so I used scrambled eggs instead of tofu. It worked out perfectly and the dish was still delicious.
Mudsir Ali
[email protected]5 stars! This recipe is a keeper. Easy to follow and the results were amazing. My non-vegetarian friends couldn't even tell the difference!
Dave Price
[email protected]I'm not a vegetarian, but I found this recipe to be really enjoyable. The tofu was a great source of protein, and the combination of flavors was fantastic. Will definitely make it again!
Kimberly Medlock
[email protected]This dish is a great way to get your daily dose of veggies. Packed with flavor and nutrition, it's a winner in my book!
Alex cf d ever ctis Flores
[email protected]For a healthier version, I used low-sodium soy sauce and skipped the extra oil when cooking the tofu. It was still delicious and guilt-free!
Mubashir Rehman
[email protected]I experimented and added some chopped sweet potato to the mix. It turned out great! The sweetness of the potato complemented the other flavors really well.
KAY BEE
[email protected]This recipe was a bit time-consuming, but totally worth the effort. The end result was a flavorful and satisfying dish that was a hit with everyone at the table. Highly recommend for a special occasion meal.
Grace Guarino
[email protected]The flavors in this dish were incredible! The combination of the roasted potatoes, tender vegetables, and savory tofu was simply irresistible. Served it with a side of rice and it was a complete meal.
clifford dukes
[email protected]Tried this recipe for a Meatless Monday dinner and it was a success! The tofu scramble added a nice twist to the traditional recipe, and the vegetables were cooked to perfection. Definitely a keeper!
Su Bam Thapa
[email protected]As a Peruvian, I was skeptical about a vegetarian version of huevo saltado, but I was pleasantly surprised. The tofu was a great substitute for the eggs, and the overall dish was delicious. Will definitely make it again!
Uzair Javed
[email protected]I followed the recipe to the letter and the results were amazing! The sauce was rich and flavorful, and the vegetables cooked perfectly. Served it with quinoa and it was a hit with the whole family.
eagle gmc 454
[email protected]This vegetarian take on the classic Peruvian dish was a delightful surprise! The combination of textures and flavors was spot-on, and the addition of tofu gave it a satisfying protein boost. Highly recommend!