Scrambled “Egg” Sandwich

Name: Scrambled “Egg” Sandwich (Daan Ji)
Yield: Makes 2 servings
Cuisine: Chinese
Ingredients: 6 oz [170 g] medium firm tofu; ½ tsp salt; ¼ tsp kala namak black salt (optional); ½ tsp baking powder; ½ tsp agar agar powder; 1 Tbsp cornstarch; 1 Tbsp nutritional yeast; ½ cup [120 ml] coconut milk; ¼ cup [30 g] chickpea flour; 4 pieces of bread, crusts cut off; 2 to 4 Tbsp vegan butter; 4 pieces of bread, crusts cut off; ⅛ tsp turmeric powder, for color (optional); 2 tsp peanut oil

Daan Ji

Preparation info

Makes
2
servings

Difficulty
Easy

Appears in

Vibrant Hong Kong Table

By Christine Wong

Published 2024

About

This humble dish is a staple of cha chaan teng culture as a snack. Although scrambled eggs are usually synonymous with a Western-style breakfast, historically eggs were more of an affordable lunch or dinner option. The popularity of these sandwiches made it an integral part of Hong Kong’s foodscape and are now enjoyed 24/7.

Ingredients

For the Scrambled “Egg”

6 oz [170 g] medium firm tofu
½ cup [120

Asia
Hong Kong (China)
Dinner
Lunch
Sandwich
Snack
Vegan
Breakfast

Method

Make the scrambled “egg”

Place all the ingredients except the butter into a blender and blend until smooth. Let the mixture rest for 15 minutes.

In a wok or large nonstick frying pan over high heat, melt 1 or 2 Tbsp of the butter. Pour in the egg mixture and let it cook undisturbed for 1 to 2 minutes until a layer of the mixture is cooked and forms