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Scrambled Tofu Crunch by Woolies chefs Monique Malan, Anita Van Wyk & Emma Morey showcased at the Good Life Show, South Africa

Scrambled Tofu Crunch on Lettuce Tomato and Avocado on Ciabatta bread with Aioli and Roasted Spiced chickpeas

This delicious and easy-to-make Scrambled Tofu Crunch - crafted by Woolies chefs Monique Malan, Anita Van Wyk, and Emma Morey - is served on ciabatta bread and topped with lettuce, tomato, avocado, aioli, and roasted spiced chickpeas, offering a burst of protein and flavour!

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Course Brunch, Lunch

Ingredients

200 g PlantLove™ Scrambled Tofu
8 slices Ciabatta bread
1 Tomato
1 Avocado
8 leaves Chrunchita lettuce
1 Can Rhodes Quality Chick Peas
300 ml Woolies sweet sticky marinade
1 packet Rice paper

Aioli:

54 g Aquafaba (liquid from tinned chickpeas)
200 ml Sunflower oil
2 tsp Dijon mustard
1 Garlic clove
10 ml Apple cider vinegar
Salt and freshly cracked black pepper, to taste.

Instructions

Preheat the oven to 190˚C and prepare a baking sheet fitted with a rack. Lightly coat the baking rack with cooking spray and set it aside.
Place scrambled tofu in a bowl. Set aside.
Prepare bacon strips using sharp kitchen shears. Cut rice paper into 3 cm wide 10 cm strips. Pour marinade into a shallow baking dish and working with a few “bacon” strips at a time, dip rice paper into marinade. Flip to coat and once pliable remove and place on prepared baking sheet. Scatter with tofu. Top with another strip, pressing with your fingers to fuse together. Re-dip in marinade as needed. Repeat with remaining strips.
Bake tofu / rice paper strips in oven for 10-12 minutes, flipping halfway through. Continue to bake for another 10-12 minutes or until bacon is crispy and amber brown. Brush strips with more marinade as needed if they start to dry out too much.
In the meantime, prepare the garlic aioli by adding chickpea water, garlic, mustard, and apple cider vinegar into a blender (or food processor). With the motor running, gradually pour in the oil until the mixture starts to thicken. Finally, season it with salt and pepper to taste.
Add marinade to the chickpeas and then air fry them at 200˚C until they become crispy.
Slice bread into 1 (1½ cm) thick slices and toast in a toaster or in a pan. Slice tomato into (19mm) thick slices and season with salt and pepper.
To build - slather aioli on toasted bread, then layer with lettuce, seasoned tomato, and crispy strips, finishing with slices of avocado on top. Serve alongside crunchy chickpeas for the perfect lunch any time of day.

Keywords Anita Van Wyk, Emma Morey, Good Life Show, Good Life Show Africa, Lunch recipe, Monique Malan, plant based, Plant Powered Show, Rhodes Quality Chick Peas, Scrambled Tofu Crunch, tofu recipe, tofu recipes, tofu scramble, vegan breakfast recipe, vegan brunch, vegan recipe, vegan scrambled eggs, Woolworths

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