The first step in making the tofu scramble sandwich is to make the homemade vegan mayonnaise. Pour the chickpea juice from the can into a tall measuring cup, then add all the ingredients except the oil. Start blending with a hand blender, then slowly drizzle in the oil, and blend with the hand blender until you get a thick, mayonnaise-like, white cream. The chickpea juice will absorb as much oil as it takes in until you reach a super mayonnaise-like consistency, so if it’s not thick enough, feel free to add more oil.

Cut the purple onion into thin rings, stack them in a jar with a lid, pour in the vinegar, hot water, salt, pepper and sugar, then shake well and set aside to rest. At least half an hour, but the longer it sits, the better.

Heat oil in a pan, then fry the chopped mushrooms thoroughly. When they are golden brown, add the crumbled smoked tofu and fry further. Sprinkle with the spices and mix thoroughly, then pour in the vegetable milk. When the milk has evaporated slightly, we are ready, our tofu scramble can go on a plate. 

We toast the bread slices and start assembling the sandwich. We spread the slices with vegan butter, add lettuce, tofu scramble, tomatoes, and a couple of rings of pickled onions. The super vegan tofu scramble sandwich is ready, full of valuable nutrients, and, by the way, brutally delicious! 😀

• Preparation time: 40 minutes 

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