Ricette/ Salate/ Vegan

Vegan Scrambled Eggs

Vai alla ricetta in italiano

We’re enjoying our last week of summer holidays being blessed with beautiful summer weather again and babying a cute and lovely electric car for 7 days! We don’t own a car but we’ve rented an electric one quite a few times in the last year or so – courtesy of the city of Klagenfurt running this amazing electric car project until the end of 2015. It has only a 120 km range so we can’t drive all the far, but far enough to do fun stuff here in Carinthia that we wouldn’t otherwise do. That said, our days have been pretty packed with activities and the time for cooking is pretty limited.

On top of that, being the only driving person in the family, I am the one who also take the car to charging station near here while everyone else goes home and gets ready for lunch or dinner. Often everything has already been scoffed down by the time I get back, so when everyone is off playing Lego, I have to come up with edible random things to feed myself. Again, junk food is out of the question: as sneaky as I can be while cooking my private lunch or dinner, chances are my two future home cooks will want to come and try what I’m making! Inspired by my latest book purchase “But I could never go vegan” by Kristy Turner, I remembered I had tofu in the fridge and chickpea flour in the cupboard: WIN!  This dish is quick and delicious  that I would eat it every day (it’s been 2 days in a row now!). Chickpea flour is so versatile  and it tastes delicious (cooked, yeah, it tastes pretty horrible raw….)!

Ingredients (serves one):

40 gr chickpea flour

60 gr water

100 gr tofu, cut in little cubes

1 small onion, chopped

5 or 6 cherry tomatoes, halved and pan grilled

salt to taste

canola oil

fresh thyme

Mix the chickpea flour and water, add a good pinch of salt and whisk the mixture until it’s lump-free and let it sit while you do the rest.

Heat a couple of tbsp of canola oil in a pan, once it’s hot put the onions in and cook until they start going golden brown. Add the tofu and fry it lightly with the onions until it’s also golden brown. Remove the onions and tofu from the pan.

Put another couple of tbsp of canola oil in the pan, pour in the chickpea mixture and place the onion/tofu on top. Once the bottom is golden brown, scramble everything using a spatula and cook until the chickpea mixture is cooked through.

Serve with the pan grilled cherry tomatoes and fresh thyme leaves, salt and pepper to taste.

Ingredienti (dose per 1)

40 gr farina di ceci

60 gr acqua

100 gr tofu tagliato a cubetti

1 cipolla piccola tagliata alla julienne

pomodorini o pomodori secchi

sale qb

olio

erbe

Mettete insieme acqua e farina di ceci, aggiungete una bella presa di sale e mischiate fino ad ottenere un impasto omogeneo.

Scaldate un paio di cucchiai di olio di semi in una padella e quando caldo metteteci le cipolle. Cuocetele fino a quando iniziano a dorarsi, poi aggiungete il tofu e cuocete tutto insieme fino a quando anche questo sarà dorato (girando di tanto in tanto). Togliete il tofu e le cipolle dalla padella, mettete ancora un pochino di olio e versate l’impasto di farina ceci. Fate in modo che copra tutta la superficie della padella. Metteteci sopra le cipolle e il tofu e una volta che il fondo sarà dorato strapazzate come se fossero uova. Cuocete fino a quando l’impasto di ceci sarà cotto completamente.

Servite con pomodorini grigliati o pomodori secchi, un po’ di erbe fresche e aggiustate di sale e pepe.

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