Vegan Perico - Scrambled Tofu

A Colorful Recipe

Perico, a vibrant and flavorful scramble of tomatoes, onions, and bell peppers mixed with eggs, is a beloved breakfast dish in Venezuela. The name "Perico," which translates to "parrot" in English, is inspired by the dish's bright colors, reminiscent of the colorful plumage of parrots. Huevos perico con arepa is not only a staple in Venezuelan households but also a reflection of the country’s rich culinary heritage.

When I made my recipe for arepas, I mentioned how I woke up to the smell of them cooking. Without fail, my mother would also make huevos perico, with three simple ingredients, it's a dish enjoyed in that region of the world for breakfast by almost every family. Before I was vegan, I enjoyed making this dish for myself and my daughter. After I changed to veganism, I thought about the best way to enjoy this dish again, and today, I'm proud to share my vegan variation, which replaces eggs with tofu.

Culturally Diverse Roots

The origins of Perico can be traced back to the fusion of indigenous, African, and Spanish influences that characterize Venezuelan cuisine. Before the arrival of the Spanish, indigenous peoples in Venezuela cultivated a variety of vegetables and herbs, which later became essential ingredients in local dishes. With the Spanish colonization came new culinary techniques and the introduction of eggs as a primary ingredient. The African influence, brought by enslaved people, further enriched the culinary landscape with unique spices and cooking methods.

In recent years, Perico has gained international popularity, especially among those seeking to explore global breakfast options. The Venezuelan diaspora has played a crucial role in introducing this dish to new audiences. As Venezuelans have settled in various parts of the world, they have brought their culinary traditions with them, opening restaurants and sharing recipes that highlight their rich heritage.

Tofu recipes for breakfast

Perico’s simplicity and versatility have made it a staple in Venezuelan breakfasts for generations. Traditionally, the dish is prepared by sautéing in a nonstick skillet finely chopped onions, tomatoes, and bell peppers (or hot peppers) in oil until they are soft and fragrant. Eggs are then added and gently scrambled with the vegetables, creating a harmonious blend of flavors and textures. The result is a colorful and nutritious dish that is often served with arepas or fresh bread, completing a quintessential Venezuelan breakfast.

For vegan scrambled eggs, since we're actually using tofu, there are a few essential notes to remember when picking tofu for this recipe. Vegan perico is one of the best tofu recipes for beginners - the most important thing is that you must use firm tofu. Firm tofu has the same consistency as scrambled eggs, softer tofu would break apart too quickly in the cooking process while extra firm would be too textured. The best way to get tofu to taste like the traditional egg taste is through nutritional yeast, black salt, and garlic.

What is Black Salt?

Black salt, also known as kala namak, is a type of rock salt commonly used in South Asian cuisine. It is known for its distinctive sulfurous aroma, which closely mimics the flavor of eggs. This unique characteristic makes black salt a popular ingredient in vegan cooking, particularly in dishes that aim to replicate the taste of eggs, such as tofu scrambles and vegan Perico. The salt’s pinkish-brown hue and pungent, umami-rich taste add depth to various recipes, enhancing the overall flavor profile with a hint of tanginess and complexity that elevates plant-based dishes.

This dish also shows how simple it can be to change traditional recipes from our cultures and make them vegan. It's a testament to how, with the right mindset and determination, any great recipe from the new to the old can become a new staple dish for vegans everywhere.

Ingredients:

• 1 block of firm tofu

• 1 medium onion

• 1 tomato

• 1 cilantro

• 1/2 cup of nutritional yeast

• 2 tablespoons of garlic powder

• 1/2 teaspoon of black salt

• table salt to taste

Ingredients to Venezuelan Vegan Tofu Scramble

Steps:

• Open tofu package, drain water and place in paper towel.

• Dice the onions and tomatoes.

• Heat skillet to medium high heat and drizzle olive oil in pan before adding onions.

• Once onions start to look translucent crumble tofu with hands into the pan.

• After sautéing the tofu for 2 minutes, add the tomatoes and the salt, nutritional yeast and garlic powder.

• Once everything is mixed and has the look of scrambled eggs, remove and serve!

Venezuelan Vegan Perico Tofu Scramble

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