Rebuilt vegan · Strammer Max (geröstetes Brot mit Rohschinken und Spiegelei)
Strammer Max, vegan – with thin smoked seitan and plant-based fried egg substitute
Hearty mixed rye bread, toasted crispy in vegan butter substitute, carries paper-thin sliced, smoky-salty marinated seitan. On top lies a tenderly set tofu oval, into which a warm, runny yolk cream is filled only on the plate.
- ⏱ 27 min total
- 🔪 20 min active
- 📊 mittel
- 🍽 2 people
Ingredients
Scaled from the base amount for 2 people.
For the bread
For the seitan cold cuts
For the tofu white mixture
For the yolk cream
To finish
Contains: gluten, soja. Please check the labels on the packaging yourself.
Method
Slice seitan paper-thin and marinate
Using a sharp knife, slice the well-chilled seitan as thinly as possible, ideally 1–2 mm. Stir together tamari, beetroot juice, 5 ml rapeseed oil and smoked paprika in a shallow dish. Turn the slices in it and let steep for about 10 minutes. In the meantime, complete steps 2 and 3.
- ⏱ 12 min
- 🔥 niedrige Hitze
- 🍳 Sharp knife
- 🍳 Cutting board
- 🍳 Shallow dish
Done when: The slices are evenly coated reddish-brown and pliable without tearing.
Cook yolk cream
Stir cold water, potato starch, yeast flakes, and turmeric in a small pot until free of lumps. Heat over medium heat while stirring constantly until the mixture binds slightly and becomes glossy, and do not continue boiling vigorously. Remove from heat, thoroughly stir in the rapeseed oil, and then add Kala Namak. Keep warm covered and stir once more before using.
- ⏱ 4 min
- 🔥 mittele Hitze
- 🍳 Small saucepan
- 🍳 Small whisk
Done when: The cream is glossy golden-yellow and flows warm from the spoon in a wide ribbon; it is not pudding-like.
Purée tofu white mixture until smooth
Blend silken tofu, rice flour, cornstarch, water, and salt in a tall container with an immersion blender until completely smooth.
- ⏱ 3 min
- 🔥 niedrige Hitze
- 🍳 Immersion blender
- 🍳 Tall mixing container
Done when: The mixture is lump-free, thick, and slides slowly from the spoon.
Fry white mixture as two ovals
Heat the frying oil in a non-stick pan over low to medium heat. Add the mixture as two separate ovals about 12 cm long and at most 8 mm thick. Press a shallow well into the center of each with the back of a spoon, without exposing the bottom of the pan. Cook covered for 6 minutes, then continue frying uncovered over medium heat for about 2 minutes so that the edge browns slightly. Do not flip.
- ⏱ 8 min
- 🔥 mittele Hitze
- 🍳 Non-stick pan with lid
- 🍳 Tablespoon
Done when: The surface is matte and no longer moist and glossy. The edge is light brown and comes off easily. When tapped, the center springs back and is not liquid.
Toast bread until crispy in butter substitute
About one minute after starting step 4, let the butter substitute foam up in a second large pan over medium heat. Toast the bread slices in it for about 3 minutes per side. Place on two plates and do not cover.
- ⏱ 7 min
- 🔥 mittele Hitze
- 🍳 Large pan
- 🍳 Spatula
Done when: Both sides are deep golden brown, the surface sounds hollow and crispy when tapped, and it smells nutty and roasted.
Top, fill with yolk cream, serve immediately
Wipe off the seitan slices on the edge of the bowl and distribute them loosely folded on the hot breads. Place the tofu ovals on top with a wide spatula. Stir the yolk cream briefly and distribute it into the two wells. Sprinkle with pepper and, if desired, a little chives and serve immediately.
- ⏱ 2 min
- 🔥 niedrige Hitze
- 🍳 Wide spatula
- 🍳 Spoon
Done when: The cream sits glossy in the well and flows onto the topping and bread when cut into.
From the kitchen
Tipps
Slice seitan cold
Well-chilled seitan can be sliced significantly thinner. If you have a deli slicer, use it.
Precision scale or pinches
The small spice quantities correspond to about a pinch or tip of a knife. Better to dose sparingly and add pepper at the table.
Lift the ovals cleanly
Loosen the edge all around with the spatula, then slide under the center with a quick, flat motion.
What can go wrong
And what helps then
The yolk cream has set firmly.
Only heat until it first thickens, do not let it boil. If it is too thick, stir in a teaspoon of warm water.
The tofu oval is still moist in the middle and tears.
Spread at most 8 mm thick and cook covered for the full 6 minutes.
The bread is soft when serving.
Toast the bread in parallel in a second pan, do not cover, and scrape the marinade off the seitan well.
The topping tastes too salty.
Do not let the seitan marinate for longer than about 15 minutes and do not put leftover marinade on the bread.
Variations
Variants
einfacher
With ready-made smoked cold cuts
Instead of seitan and marinade, place 80–100 g cold smoked vegan cold cuts, labeled vegan, on top. The result depends heavily on the product.
klassischer
With pickled gherkin
A few pickled gherkin slices served alongside suit the tavern style without overloading the plate.
Afterwards
Storing and reheating
Storing
Best eaten fresh. Store marinated seitan covered in the refrigerator for up to 2 days. Do not prepare tofu white mixture and yolk cream in advance. Store leftover yolk cream refrigerated for at most one day.
Reheating
Not recommended. The bread becomes soft and the ovals become tough. If needed, warm the yolk cream until smooth over the lowest heat while stirring with a splash of water.
veganizo.de/rezept/rec_ayo0e892 – developed and checked by veganizo.