Perfect Vegan Scramble

Recipe by Chef Anton Petrov

Serves 2

200g fermented chickpea slurry*
200g soft tofu, lightly crumbled
2 banana shallots, peeled and finely chopped
100g good quality olive oil
Salt and pepper


  1. Put a medium sautéing pan on a large hob at medium heat.
  2. Add a dash of olive oil and add chopped shallots. Sauté the shallots for 2-3 minutes, to just soften them up.
  3. Now add the tofu and gently mix with the shallot, add a pinch of salt. Cook for 1 – 2 minutes.
  4. Shake the slurry and start adding to the pan, gradually incorporating it into the tofu mixture.
  5. The key is to have lively custard-like chunks of tofu mixed with delicate dairy-like chickpea mixture, and to let it set just enough to still be creamy and slightly runny.
  6. Season with salt and fresh pepper and a generous drizzle of olive oil, and perhaps a dash of freshly chopped parsley and lemon juice.
  7. Serve it on toast.

Voila! Bon appetite!

*Fermented Chickpea Slurry Recipe

  • 250g gram flour
  • 1.5 ltr water
  • 1 tbsp salt
  1. Mix all the ingredients in a pot, cover with a lid and leave to ferment in a warm (ideally) dark cupboard for 48-60 hours (depending on storage temperature). Check and give a quick whisk every 24 hrs.
  2. Once ready, store in the fridge. I prefer to keep the mix in a bottle. So you have your PlantBased pasteurized egg in your fridge at immediate disposal.


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