SafePlates

Ingredients

• 200g smoked tofu
• 1 EL olive oil
• 1 TL paprika powder
• Salt and pepper to taste
• 150g chickpea flour
• 300ml water
• 1/2 TL turmeric
• 1 TL baking powder
• 1 small zucchini, grated
• 1 small carrot, grated
• 100g fresh spinach, roughly chopped
• 1 ripe avocado
• 2 EL lemon juice
• 1 clove of garlic, pressed
• Fresh herbs (e.g. parsley, chives), chopped
• 200g cherry tomatoes, halved
• 100g fresh mushrooms, sliced

Instructions

1. Cut the tofu into small cubes and marinate with olive oil, paprika powder, salt and pepper. Fry in a pan over medium heat until crispy and set aside.
2. For the vegan omelets, whisk together chickpea flour, water, turmeric, baking powder, salt and pepper to form a smooth batter. Fold in the zucchini, carrot and spinach. In a lightly oiled pan, cook portions of the batter on both sides until golden brown.
3. Halve the avocado, remove the pit and mash the flesh with a fork. Add lemon juice, pressed garlic, salt and pepper and mix into a smooth guacamole. Sprinkle with fresh herbs.
4. Sauté the cherry tomatoes and mushrooms in a pan with a little olive oil and salt for a few minutes until they are soft. The exact cooking time is about 5–7 minutes to ensure they are perfectly cooked.
5. Arrange the brunch plate with the crispy tofu cubes, vegan omelets, guacamole, sautéed tomatoes and mushrooms. Garnish with fresh herbs and serve.