Whoever crossed the blissful line of veganism, has experienced one or two goodbyes that take a little longer. Luckily, we live in a time where transitions are made easy for us, with milk alternatives and mock meat shooting from the ground (literally). The vegan substitute for eggs, however, can be a little harder to get by. For your New Years Brunch, we've come up with a recipe for vegan scramble that very, very closely resembles the real deal. The secret lays in a few things, from blending up the tofu and chickpeas first, to the added turmeric for the colour, but the Himalayan Black Salt is the finishing touch that makes this taste and smell so 'egg-y'. It can be found in any asian supermarket.
Vegan Chickpea and Tofu Omelette, serves 5
325 g organic tofu
200 g chickpeas
3 tablespoons (broken) flaxseeds
1/4 cup (soaked) cashews
1 1/2 cup almond milk
4 tablespoons nutritional yeast
3 tablespoons olive oil
juice of 1 lemon + 1 teaspoon turmeric
1,5 teaspoon 'Kala Malak', a.k.a. Himalayan Black Salt
1 teaspoon pepper
Blend the tofu, chickpeas, flaxseeds and cashews in your blender, adding about half a cup of almond milk, or more if needed, until you have a smooth and creamy consistency. Then add the rest of the ingredients, again adding milk as you go, until blended smoothly. It’s very important that you add in the lemon juice and turmeric as a combination, on top of each other, as turmeric needs some citrus to become more soluble.
Put a frying pan over medium heat, heat up some olive oil and scoop in 4 heaping tablespoons, which comes to more or less 200 ml. Now, this is an important part: don't get too far from the stove, as you want to keep stirring the mixture with your spatula for about 7-10 minutes, until airy and golden.
Et voila. The perfect protein-rich, plant-based breakfast of champions. For your New Years Day brunch, don't forget to serve it with a Reset-Mimosa, recipe found here. Enjoy!