The “eggs”:
• 1/2 cup sunflower seeds, soaked in boiling water for 10 minutes
• 1 cup water
• 2 tbsp of olive or sunflower seed oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 teaspoons onion powder
• 1/4 tsp turmeric
• 1 tsp dark soy sauce
• 1 tbsp sun dried tomato
• 1-2 tsp Black salt (or regular salt is fine if you don’t have black salt), adjust to taste
• 1 tsp Mustard
• 1/2-1 cup of Tofu, crumbled into a mix of small and chunky pieces
• 1/2 cup of mushrooms, chopped into bite sized chunks
• 1/2 cup of onion, chopped into small pieces
• 2 cloves of fresh garlic, crushed and minced
• Some fresh chives or other fresh herbs, chopped

The “steak”:
• 1x Juicy marbles filet, or however much meat you want to eat!
• Cooking oil of choice
• Salt to taste
• 1 tsp of Sumac (a spice derived from the dried and ground berries of the sumac plant, known for its vibrant red color and tart, citrusy flavor, often used to add a tangy kick to dishes in Middle Eastern and Mediterranean cuisines.)

For the “egg” sauce:
Drain and rinse quick soaked sunflower seeds. Add the sunflower seeds along with all the other sauce ingredients (water, spices, oil, sun dried tomatoes, mustard, black salt, soy sauce, salt) to a blender and blend until it becomes as smooth as possible.

For stove-sautéed “egg” scramble:
1. Heat a non-stick pan to medium heat, and add a dash of oil. Add the onion, and sauté for 2 minutes. Then, add the mushrooms and sauté the mushrooms for 3-4 more minutes, until they're almost fully cooked.
2. Next, mix in the tofu and continue to sauté for around 5 more minutes (I like to make the tofu a little bit browned). When the veggies and tofu are fully sautéed, add some of the sauce, between 1/4 cup-1/2 cup of sauce. Continue sautéing for another 1-2 minutes. Then turn off the heat!

For oven-baked “egg” scramble:
Preheat oven to 180C/350F. Prepare a pan or tray with a sheet of baking paper. Add the tofu and veggies to the tray and bake for 10-15 minutes, until onions and mushrooms are fully cooked. Then, take the scramble out of the oven for a minute and and pour about 1/4-1/2 cup of sauce on it. Put it back in the oven and bake for another 10 minutes. You can crank the heat up to 200c/400F if you want the tofu to get a little browned.

The meat:
Slice the Juicy Marbles meat into strips and salt it. Heat a non-stick pan to medium heat. When the pan is hot, add a dash of oil. When the oil is hot, add your meat. Seer each side of the meat for about 1-2 minutes, until it reaches desired brown-crispiness. When each side is nicely browned, turn off the heat. Serve while hot and sprinkle generously with the delicious  sumac when serving!

Serve this “steak & eggs” with some perfectly ripe avocado, or a piece of multi-grain toast. Or, use this scramble to make an incredible breakfast burrito!! The sauce will stay good in the fridge for up to a week.

Bon apple tea! 👩🏽‍🍳