Vegan Scrambled "Eggs"

I've been reading a bit about the use of what is now being called aquafaba, which is a fancy way of saying bean cooking water, with the beans in question being chick peas. It contains protein structures that behave quite a bit like egg white and can be used to make vegan meringues, etc.

Since it is a bit egg-like, I thought about using it to make scrambled "eggs", and I came up with a prototype recipe. Then I googled it and discovered that yes, the actual vegans have been there ahead of me and mine was very similar to what other people have been doing. The one big difference is that I opted for soft tofu, rather than firm, which seems to be the choice of vegan cooks. Scrambled eggs should be soft and moist, though, in my opinion.

The black salt is supposed to add a sulphury egg-like flavour but I have to say it's pretty subtle. I think by the time you added enough to be really convincing the dish would be too salty. I was pretty discreet about it, and you could put in a bit more than I did. I tend to think of the bean water from canned beans as being very salty, but bean canners seem to be using a lot less than they used to. Likewise too much turmeric will make the eggs an unconvincing marigold yellow, so just a pinch is required.

In the end, I'm not sure how realistic an imitation this is, but it's pretty tasty in any case. We usually eat eggs for breakfast, but I'll make this once in a while just to have a break from them (sorta). 

2 to 4 servings
30 minutes - 15 minutes prep time

1/2 cup chick pea flour
1 tablespoon nutritional yeast
1/4 teaspoon black salt (kala namak)
1/8 teaspoon ground turmeric
freshly ground black pepper to taste
1 tablespoon dry OR 2 to 3 tablespoons fresh chopped chives
 OR other herbs to taste
300 grams (10 ounces) soft tofu
2/3 cup liquid from tinned chick peas (aquafaba)
2 tablespoons mild vegetable oil

Measure the chick pea flour, nutritional yeast, black salt, turmeric, pepper, and herbs into a mixing bowl. Add about 2/3 of the tofu, and beat it into the dry ingredients with an electric mixer, until smooth; about 1 minute. Beat in the chick pea liquid until smooth and light, but not fluffy; again, about 1 minute.

Let the mixture rest for 10 to 15 minutes.

When the mixture has 5 minutes more to rest, heat the oil in a medium-sized, non-stick skillet, with a lid. (I used stainless steel, and got good results, minus a quantity that stuck. Such is life). Mash the remaining tofu coarsely, and cook it in the skillet over medium-high heat (same temperature as for real eggs) for 3 or 4 minutes. Give it a stir.

Scrape in the "egg" batter, and spread it out evenly. Cover the pan and cook for 3 minutes. Give the "eggs" a good thorough stir, cover again, and cook for a further 3 minutes. Give them another stir. Leave the cover off and cook for a further 3 minutes.

Serve over hot buttered (or butter substituted) toast.





Last year at this time I made Burrito Casserole. 

Posted in: Ontario Food