Herby Spring Scramble

Herby Spring Scramble

This is the one we make every spring without fail, the moment asparagus finally shows up at the market. There's something properly satisfying about a scramble that feels light and fresh but still fills you up, and the combination of broad beans, asparagus and loads of fresh herbs absolutely delivers. The herby lemon dressing ties everything together in a way that makes it taste way more special than the effort involved. We've made this for lazy weekend brunches and weekday mornings when we actually had our lives together, and it never disappoints. Trust us, once you make this you'll be looking forward to asparagus season even more than you already do.

Cook: 30 min
Serves 4

Before You Start

  • Blender
  • Mandoline (or sharp knife)
  • Medium frying pan
  • Medium pot
  • Colander
  • Medium bowl
  • Spatula

Ingredients

  • 1 280g pack of extra firm tofu
  • 2 tbsp plant-based butter
  • 130g silken tofu, including the liquid
  • 60ml almond milk
  • 1 tbsp nutritional yeast
  • 1 tsp cornflour
  • ¼ tsp ground turmeric
  • zest of 1 lemon
  • 20g fresh herbs (we used a mixture of chives, basil, dill and mint)
  • ¼ tsp black salt (optional)
  • sea salt and black pepper
  • 100g asparagus
  • 100g frozen baby broad beans
  • 100g plant-based feta
  • the juice of half a lemon
  • 2 tbsp olive oil
  • 4 thick slices crusty brown bread
  • plant-based butter
  • ½ tbsp za'atar
  • pinch of chilli flakes
  • black pepper

Method

1

Cook the summer veg

  • Trim the woody ends from the asparagus and chop into 3.
  • Fill the medium pot with boiled water, a pinch of salt and bring to the boil.
  • Once boiling, add the broad beans and cook for 2 minutes, then add the asparagus, remove the pot from the heat, drain in a colander and leave to cool.
2

Meanwhile, make the dressing

  • Mix the juice of the lemon with the olive oil in the medium bowl and season generously with salt and pepper.
  • Crumble the plant-based feta into the bowl, then add the drained vegetables and give everything a good stir.
  • Set aside for later.
3

Now for the tofu

  • Slice the firm tofu as thinly as possible with a sharp knife or mandoline.
  • Pick the mint leaves from their stalks, throw the stalks away.
  • Chop the mint leaves and remaining herbs finely.
  • Place the medium frying pan over a medium heat and add the plant-based butter.
  • Once melted, add the finely sliced tofu and cook for 2 minutes, stirring gently with a spatula but trying not to break it up too much.
  • Reduce the heat to low.
4

Prepare the silken tofu

  • Zest the lemon.
  • Add the silken tofu, almond milk, nutritional yeast, cornflour, ground turmeric and kala namak, if using, to the blender.
  • Add a pinch of salt and pepper with the lemon zest and blitz until smooth.
  • Add the blitzed tofu mix to the pan and cook for 1 minute, stirring constantly, then add the chopped herbs (reserving a small amount for garnish).
  • Cook for a final 2-3 minutes, stirring again, until glossy and slightly thickened.
5

Serve

  • Toast the slices of bread, then spread with some plant-based butter whilst hot.
  • Remove the summer scramble from the heat, and serve over the fresh hot buttered toast.
  • Dollop over the veg topping and sprinkle with the za’atar, chilli flakes, the reserved herbs and a good grind of black pepper.

Tips & Variations

  • Don't skip the cooling step: We know it's tempting to rush, but letting the veg cool before you dress it means everything stays vibrant and you don't end up with a soggy mess. Worth the two minutes, promise.
  • Go big on the herbs: This is one of those recipes where fresh herbs do a lot of heavy lifting. Tarragon, chives, parsley, whatever you've got in the fridge or garden. Henry always doubles the amount and it's always the right call.
  • Season properly: The lemon dressing needs generous seasoning to really sing. Taste it before it goes on and don't be shy with the salt and pepper. Ian has been known to add a tiny pinch of chilli flakes too, which works really well if you want a little warmth.

Why This Works

The trick here is blanching the asparagus and broad beans just enough so they stay bright green and have a little bite, then letting them cool before everything comes together. That lemon dressing isn't just a finishing touch, it lifts the whole dish and stops it feeling heavy. We find the herbs are non-negotiable too, the more the better, they're what make this feel like a proper spring moment rather than just eggs on a plate.