Luck of the Irish Green “Eggs” and Naan

Written by Eydie Desser

Garden of Eydie loves to celebrate holidays! It’s especially exciting to come up with fun and delicious, plant based twists on the usual holiday fare. St. Patrick’s day is coming soon and we decided to start the day celebrating Dr. Seuss style, with an ode to the book “ Green Eggs and Ham”, but we made Green “Eggs” and Naan! A pinch of Black Salt, which has a slight sulfur smell makes the scrambled tofu “eggs” taste like the real thing! It’s really good!


For the Naan:

(Recipe from

  • 3 cups (375g) All Purpose Flour 2 tsp Instant Yeast
  • 1 tsp Salt
  • 1 cup (240ml) + 2 Tbsp (30ml) Warm Water (Not Hot)
  • 1 Tbsp (15ml) Maple Syrup
  • 2 tsp. Olive Oil (1 tsp. For bowl; 1 tsp. for swiping on saute pan)

Make the Green “Eggs”

  • 2 blocks (16 oz. each) Extra Firm Tofu
  • 10 oz. spinach, juiced, about ¼-½ cup
  • ⅛-¼  tsp. Black Salt (Kala Namak), or to taste
  • Freshly ground black pepper (optional)


For the Naan:

1- In a large mixing bowl,  add the flour, yeast and salt in a mixing bowl and whisk together.

2- Add the maple syrup to the warm water (105℉-110℉), and stir.

3- Pour the warm water over the flour mix and stir in with a spoon until a dough forms.  Don’t worry if all of the flour hasn’t completely been absorbed; it will when you knead the dough.

4- Flour work surface and your hands, and with the spoon, or your hands, scrape the dough onto the surface.  Knead the dough until all of the flour is absorbed and it forms a smooth dough ball.  

5- In a large bowl, place 1 tsp. olive oil, and with your fingers, swipe the oil all around the bottom and up the sides of the bowl.  Place the ball of dough into the bowl and turn it over a couple of times so that the dough is lightly coated in the oil, then cover the bowl with a cloth and leave to rise on the countertop for 30-45 minutes, or until the dough has risen a bit.

6- Take out the dough and divide into 8 pieces. Heat up a 12” cast iron or non-stick frying pan with ½ tsp olive oil brushed on the bottom of the pan.  As the pan heats, Roll out each piece of naan into an oval sort of shape. Place 4 pieces at a time onto the hot frying pan. Allow to cook until nicely browned, about 2-3 minutes, then flip over and brown for another couple of minutes. Remove Naan and place onto a cooling rack.

7- Brush ½ tsp. oil on the pan and add the other 4 pieces of rolled out dough.  Brown on both sides and place on a cooling rack.

Make the Green “Eggs”:

1- Place extra firm tofu on paper towels, and press to remove excess liquid.

2- Crumble the tofu, using a fork or your hands.

3- Heat a non-stick 10” saute pan over medium heat for 1-½ minutes.  Pour the crumbled tofu into the pan and add ¼ cup or more of spinach juice and 1/8th tsp. Black Salt. Saute until the tofu crumbles are thoroughly coated with the green juice and are heated through, about 1-2 minutes. Taste and add more Black salt as needed, just a very tiny pinch at a time as it does not take much.  Add ground black pepper if using.

Serve your Green Eggs with Naan and your kid(s) is  sure to become a fan!

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