For all vegans missing their favourite breakfast dish, here is a clever version of the classic. It’s perfect for two to linger over on Christmas morning before the festivities kick off. Serve on slices of hot toasted sourdough with grilled tomatoes and slices of avocado as a side order.
- 200ml OGGS Aquafaba
- 170g drained firm tofu, use your fingers to crumble it into small pieces
- 1 tbsp nutritional yeast flakes
- 1/4 tsp turmeric, to add some colour
- 1/4 tsp sea salt
- Good pinch black pepper
- 2 tsp olive oil
- 2 spring onions (25g total weight), ends trimmed and finely chopped
- 1 tbsp snipped chives (use scissors for this)
- Avocado slices
- grilled baby cherry or plum tomatoes
- 2-4 slices toasted sourdough bread
- extra virgin olive oil
- Put the OGGS Aquafaba, tofu, yeast flakes, turmeric, salt and pepper into a wide, deep bowl and give it all a whizz around with a stick (immersion) blender until it is absolutely smooth. One minute should do it. Keep the blade in the mixture while mixing, so it doesn’t splash everywhere. It will look like a frothy, thickish batter. Set aside.
- Heat the oil in a large non-stick frying pan. Toss in the spring onion and fry on a medium heat about 1-11/2 minutes to soften, but not brown.
- Scrape the OGGS Aquafaba mix into the hot pan – don’t leave any behind – and swirl it around in the pan so it covers the bottom and looks like a big raw pancake. Don’t be tempted to stir it just yet – leave it alone for now to cook.
- After 3 minutes (remember, no stirring), it will be bubbling, and gently stir it from the edges into the middle to mix, then leave to cook again. After another 2 minutes, gently stir again. The middle will be bubbling away and the edges should start to look very slightly set. You don’t need to stir it, so let it bubble and cook on its own for 3 more minutes. Don’t worry if it looks a bit curdled and weird – it will all come right in the end. Stir again from the edges into the middle.
- Raise the heat to medium high. You want the mixture to bubble more rapidly now, so cook for 5-6 more minutes to evaporate any liquid that has appeared, gently stirring occasionally (from the edges into the middle) so it comes together to create small curds of softly set scrambled OGGS. Remove the pan from the heat and stir in the chives.
- Drizzle each slice of sourdough toast with a little olive oil, pile on the scrambled Oggs and serve with a tumble of tomatoes and avocado slices alongside. Quickly serve.
- Leaving the mixture alone during cooking helps the scramble to happen, so don’t be tempted to stir your mixture any more than the recipe suggests.
- So everything is hot together, put the tomatoes on a baking sheet then grill under a preheated grill about 3-4 minutes before the OGGS are cooked. Pop the sourdough in the toaster as the OGGS finish cooking.