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Changua is a fabulous hot breakfast alternative, especially if you love cilantro! As a child, I begged my grandmother for this daily! This dish originates from the Chibchan culture that lived during the 16th Century. This recipe—which traditionally includes milk and eggs—is made vegan with soy milk and tofu.
RECIPE: Vegan Changua de Carito
(Little Carolyn's "milk," "egg" & cilantro stew)
Yields 4 servings
Ingredients
- 1 tablespoon of sesame oil
- 1 block (14-ounces) of extra firm tofu, pressed, drained and cubed
- 2 cups water
- 2 cups plain soy milk
- Salt and pepper, to taste
- 6 to 8 teaspoons freshly chopped cilantro
- 2 green onions, chopped
- 4 slices toasted bread, cut into small squares*
Directions
- Heat sesame oil in a skillet over medium heat and sauté the cubed tofu for about 5 to 8 minutes, or until nice golden brown. Set aside.
- Place the water and soy milk in a saucepan, season with salt and pepper and bring to a boil. Add the tofu, bring down to medium heat and let simmer for 1 to 2 minutes.
- Divide the green onions and cilantro between 4 serving bowls, then ladle the soup into the bowls. Place the squares of toast on the top and serve hot.
*Vegan bread; substitute regular bread and this recipe is vegetarian-friendly.
