Taiwanese-Inspired Tomato Egg Shred™ – By Chef Roberto Young

1 minute read

A Taiwanese comfort classic reimagined with Maia Farms’ oyster mushroom pea-based Shred™. This dish blends the softness of scrambled eggs, the sweetness of ripe tomatoes, and the rich umami depth of Shred™ for a balanced, nourishing meal. Simple, satisfying, and ready in under 30 minutes.

Level

Easy

Total

25 minutes

Active

15 minutes

Servings

2–3 servings

Ingredients

½ cup Maia Shred™
2 eggs, beaten
2 ripe tomatoes, chopped
½ yellow onion, finely chopped
1 clove garlic, minced
1 tbsp soy sauce
½ tsp sugar (optional, to balance acidity)
1 tbsp neutral oil
Salt and white pepper, to taste
Scallions, for garnish (optional)

Cook's Notes

This Taiwanese-inspired tomato and egg stir-fry is the definition of comfort—bright, savoury, and nourishing. Maia Farms’ oyster mushroom pea-based Shred™ adds a clean-label, sustainable protein boost that makes this dish as wholesome as it is flavorful.

Directions

Watch how to make this recipe.

Prep ingredients: Chop tomatoes and onion, beat eggs, and have Maia Shred™ ready.
Sauté aromatics: Heat oil in a pan over medium heat. Add garlic and onion; cook until fragrant, about 2 minutes.
Cook tomatoes: Add chopped tomatoes and sugar. Simmer for 5 minutes until soft and saucy.
Add Maia Shred™: Stir in Maia Shred™ and cook for 3–4 minutes until warmed through.
Scramble eggs: Push mixture to one side of the pan. Pour eggs into the other side, scramble gently until just set, then mix everything together.
Season and serve: Add soy sauce, salt, and white pepper. Garnish with scallions and serve with steamed rice.

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