Vegan Green Eggs and Meatless ‘Ham’ With Spinach

Vegan Green Eggs and Meatless 'Ham' With Spinach

We all read the classic Dr. Seuss book, “Green Eggs and Ham” growing up. Between the nostalgia and the abundant use of the color green on St. Patrick’s Day, we knew we had to recreate a delicious vegan version to kick off our St. Patty’s Day celebration.

Grab some tofu, vegan food coloring, and get ready for some strangely colored morning yums that will perfectly pair with some Iced Irish Coffee and Vegan Green Irish Soda Bread for breakfast. Instead of ham, this recipe uses thinly-sliced oven-baked red potatoes. But if you’re really looking for that vegan green eggs and ham experience, Tofurky makes meatless ham-style deli slices.


This egg-free scramble is easy to make, but there are couple of important things to note. First, be sure to pick extra-firm tofu – this ensures that the tofu will hold up while it cooks. There’s such a thing as silken extra-firm tofu, but this kind is too soft for this recipe (but it’s good for things like vegan pad Thai!)

Second, you want to make sure that you press your tofu before cooking it. This step ensures that all the excess water is squeezed out of the tofu so it can better absorb all the other flavors. Having a tofu press is handy for this but you can also take the DIY route.

To do that, wrap your block of tofu in paper towels, then sandwich it between two cutting boards (or any flat surface) and add a few cookbooks on top. Let it sit for at least 15 minutes before cooking. This is actually a best practice for anytime you’re cooking with tofu (except for silken) because excess water will sputter in the pan and might leave other ingredients soggy – and who wants that? Pressing all of the water out of your tofu will also help it crisp up and brown, making it a lot more flavorful.

This recipe isn’t just good for a vegan St. Patrick’s Day celebration – it’s also a fun idea for kids who love the Dr. Seuss book. To be honest, we love it for that reason too. 😉

This recipe was republished with permission from Eat by Chloe.