You don’t have to go vegan. Start with one dinner.

You do not have to go vegan to cook plant-based. Pick one easy plant-based dinner this week, cook it once, and see how it goes. Nobody is counting.

Below are two dinners we love to start with: a tofu scramble with avocado and a vegan Spanish tortilla. Both taste like classic egg dishes, but without eggs.

Why one dinner is enough

• It is easy to plan. One dinner fits into any week.
• It builds skill. Every time you cook it, the next time is quicker.
• It adds up. One dinner a week is 52 plant-based dinners a year.

The official Danish dietary advice says to eat plant-rich, varied and not too much (Fødevarestyrelsen, De officielle Kostråd). You do not have to follow it all at once. One dinner is a start.

Two dinners to start with

1. Tofu scramble with avocado (25 minutes)

Serves 2. Allergens: soy, gluten (pita).

What you need

• 400 g firm tofu
• 1 onion, sliced, and 2 garlic cloves, chopped
• 2 red pointed peppers, sliced
• 1 tbsp olive oil, 1 tsp ground turmeric, ½ tsp smoked paprika, black pepper
• Sauce: 2 tbsp soy sauce, 1 tbsp lemon juice, 2 tbsp plant milk
• To serve: 1 avocado and 2 wholemeal pitas

How to make it

1. Crumble the tofu into a bowl with your hands. Stir the soy sauce, lemon juice and plant milk together in a cup.
2. Heat the oil in a large pan over medium heat. Fry the onion for 5 minutes, then add the garlic and peppers for 3–4 minutes.
3. Add the tofu, turmeric and paprika. Stir until the tofu is yellow all over.
4. Pour in the sauce and cook for 3–4 minutes until it is absorbed. Season with black pepper.
5. Slice the avocado into a fan. Serve the scramble in bowls with the avocado on top and a warm pita on the side.

Tip: no pita? It works just as well with rye bread or rice.

2. Vegan Spanish tortilla (45 minutes)

Serves 4. Allergens: none of the 14 EU allergens. It is just as good cold the next day.

What you need

• 600 g potatoes, peeled and diced
• 1 large onion, sliced
• 3 tbsp olive oil, plus extra for the pan
• Batter: 150 g chickpea flour, 300 ml water, ½ tsp ground turmeric, 1 tsp salt

How to make it

1. Boil the potatoes in salted water for 12–15 minutes until just soft. Drain.
2. Meanwhile, fry the onion in 2 tbsp oil over low heat for 10 minutes until soft and golden.
3. Whisk the water, 1 tbsp oil, turmeric and salt in a bowl. Whisk in the chickpea flour until smooth.
4. Fold the potatoes and onion into the batter.
5. Heat a little oil in a 24 cm non-stick pan. Pour in the mix and cook over medium-low heat for 6–8 minutes until the edges set.
6. Put a large plate on the pan and turn it over in one move. Slide the tortilla back into the pan and cook 5–6 minutes more.

Tip: let it rest for 5 minutes before you cut it.

Keep everything else as it is

You do not need new pans, special shops or a new label for yourself. Burger on Friday? Still counts.

When you want more

Find more plant-based dinners, like our katsu curry and vegan bolognese, in our recipes. Or cook with us: our first masterclass in Esbjerg is on Thursday 26 November. You cook three plant-based dishes, and then we sit down and eat together.

Questions we get asked

Will I get enough protein?

Yes. Tofu and chickpea flour are both rich in protein. The Danish dietary advice suggests about 100 g of legumes a day when you eat plant-rich and varied.

What can I use instead of eggs?

Crumbled tofu works instead of scrambled eggs. For a tortilla, chickpea flour mixed with water sets in the pan just like egg and turns golden with a little turmeric.

Where do I find chickpea flour?

Look for kikærtemel in larger supermarkets or in Middle Eastern and Asian food shops.

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About the author: the Vegama kitchen is a small plant-based cooking team in Esbjerg.