For 12 shares
5 tablespoons of chia + water
2 tbsp almond or tahini butter or 37.5cl vegetable milk
20g of Yuma protein
60g spelt flour
70g buckwheat flour
3/4 bag of yeast
1 tablespoon of psyllium (optional)
10 tablespoons of olive oil
60g grated vegan cheese
250g of marinated tofu
1-2 tbsp smoked paprika
100g of olive (and/or dried tomato)
40g of walnuts
1 tbsp of marjoram or oregano
Salt & pepper
The night before, cut the tofu into strips like bacon and leave them to marinate overnight with smoked paprika, 3 tablespoons of oil and a pinch of salt.
Preheat the oven to 180°.
Pre-soak the chia seeds in about twice their volume of water.
Leave to stand for 10 minutes.
Mix the almond butter with 37.5cl of water to make a homemade vegetable milk.
Mix all the dry ingredients together.
Add the vegetable milk, mix, then add the 7 soup spoons of oil and then the chia egg.
Add the grated vegan cheese and mix. The paste should not be dry, add milk if necessary.
Add salt and pepper.
Brown the tofu bacon in a frying pan until crispy. Add them to the cake machine with the olives, nuts and herbs.
Place in a cake tin and bake for 45 minutes until the tip of the knife comes out clean.