MzzCoffeee

I feel like tea eggs and other stewed eggs were always present at my house while I was growing up. They are a convenient snack for those who do eat eggs. If you want to make it vegan then replace the soft boiled eggs with some boiled extra firm tofu. It soaks up the flavor just like an egg would.

You will need:

8 to 10 soft boiled eggs or 2 extra firm tofu packs

A Note About Tofu…

If you’ve never boiled tofu before, it is pretty much the same as the eggs. Instead of pressing the tofu, boiling solidifies the protein and changes the texture. It soaks up flavor better this way. However, I don’t suggest boiling the entire block. Cut it up into cubes no smaller than half an inch. 1 inch cubes are easiest to scoop out of the water when you are done.

Boil it at least 5 minutes but preferably 10. Take them out of the pot and let them dry while you prep the marinade.

To make the marinade you’ll need:

• 3 cups of water
• 2 bags of black tea or two tablespoons of loose leaf black tea
• 1/4 a cup of soy or tamari sauce (haven’t tried it with coconut aminos but if you do then let me know)
• 1 tablespoon of dark soy sauce (you can use a thick vegan mushroom sauce too)
• 1 or 2 tablespoon of Sichuan pepper (depends on how much heat you like)
• 1 cinnamon stick
• 1 tablespoon of fresh ginger (you can use powder but fresh is better flavor)

Optional- 1 orange peel and 1 star anise (deeper flavor)

Instructions:

• Boil the 3 cups of water then add all marinade ingredients.
• Turner heat to medium and simmer for 10 minutes. Remove the bits (tea bags or loose leaf, ginger, cinnamon stick).
• Put the heat on low then add the eggs or tofu. For the eggs: make sure you crack the shells with the back of a spoon to get that marbled look before inserting them into the water.
• Let simmer for 15 to 20 minutes.
• Remove, peel, enjoy. Serve by themselves or with salt or pepper.

It is better if you let the eggs stay marinaded in the broth until you are ready to eat them. Make sure to peel them before storing. Store them with the broth in the fridge at least 24 hours for the richest flavor.

If you did the same with tofu, don’t store them in the broth. Eat them right away. Add a tiny bit of vegan mushroom sauce if you need more flavor.