「素食」這也太像番茄炒蛋了吧！！|【Vegan】Egg and Tomato Stir-Fry, But Vegan

Egg and tomato stir-fry must be the first dish that many people have cooked. Recently, I figured out this vegan version. The taste and texture are really good. My friend thought it was a real egg and tomato stir-fry at taste test.

番茄炒蛋想必是很多人做过的第一道菜，以前我也特别爱做，用它拌饭真的很好吃，后面我自己琢磨了这个素食的做法，味道和口感真的相似度很高，给朋友吃一开始以为是真的番茄炒蛋。

Ingredients/材料:
番茄 400g Tomatoes
包浆豆腐 150g Baojiang Tofu (This particular tofu is extremely soft inside)

调味料/Seasonings：
生抽 一小匙 1Tsp Soy Sauce
赤砂糖 ½小匙 1/2 Tsp Brown Sugar
印度黑盐 ½小匙（有淡淡的鸡蛋味，没有用普通盐代替）1/2 Tsp Kala Namak aka Himalayan Black Salt (This salt has slightly egg flavor, you can use normal salt if you want)
营养酵母 一大匙（会增加鸡蛋特有的鲜味）1 Tbsp Nutritional Yeast (To get the umaminess )
姜黄粉 ¼小匙（上色用）1/4 Tsp Turmeric Powder (For Color)

Tips:
要做出以假乱真的番茄炒蛋有几点
There are a few tips to make this dish real like：
1.印度黑盐+营养酵母味道会很像
1.The combination of kala namak and nutritional yeast
2.姜黄粉让卖相更像
Turmeric powder makes it look more like eggs
3.包浆豆腐外层有弹性里层很滑嫩质感上和鸡蛋很像，如果实在没有用老豆腐代替效果会差点
Baojiang tofu is silk smoothy inside. You can use soft tofu instead

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