Luck of the Irish Green “Eggs” and Naan

butterfly Serves: 8

Written By Eydie Desser


Love This Recipe?

Share It!

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”.  We made Green “Eggs” and Naan, adding a pinch of black salt, which has a slight sulfur smell and makes the scrambled tofu “eggs” taste like the real thing without the cholesterol!  It’s really good.

Equipment needed: juicer


For the Naan:
  • 3 cups (375g) all purpose flour, or gluten free flour mix 2 teaspoons Instant Yeast
  • 1 teaspoon salt
  • 1 cup + 2 tablespoons warm water, about 110℉ 
  • 1 tablespoon maple syrup
  • 2 teaspoons olive oil (1 teaspoon to wipe around the bowl; 1 teaspoon for wiping on saute pan)
For the Green “Eggs”:
  • 2 blocks (16 ounces each) extra firm tofu
  • 10 ounces raw spinach, juiced, about ¼-½ cup
  • ⅛-¼  teaspoon Black Salt (Kala Namak), or to taste
  • freshly ground black pepper (optional)


Make the Dough:
  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 and stir.
  3. Pour the warm water over the flour mixture and stir 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. LIghtly flour the 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 teaspoon of 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.  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.
Make the Naan:
  1. Remove the dough from the bowl and divide into 8 equal size pieces.  Roll out each piece of naan into an oval sort of shape.  
  2. Heat a 12-inch cast iron or non-stick frying pan with ½ teaspoon olive oil brushed on the bottom of the pan. 
  3. 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.
  4. Brush another ½ teaspoon of 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.  Crumble the tofu, using a fork or your hands.
  2. Heat a non-stick 10-inch 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 1/8 teaspoon 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 to taste.
To Serve:

Serve Green “Eggs” with Naan on St. Patrick’s Day and no one will need a pinch!  They’ll feel lucky with every bite.

butterfly Cook's Notes:

Garden of Eydie usually doesn’t make recipes with salt, oil, sugar or gluten.  Once in a while for a special occasion is okay with us!

Love This Recipe?

Share It!