Vegan Herby Spring Scramble BOSHTV

Herby Spring Scramble

  • Super simple
  • 0:30 m
  • 19 ingredients

Time for some much-needed springtime breakfast inspo! We've taken our wicked recipe for scrambled tofu and given it a seasonal twist, throwing on some spring asparagus, broad beans and plant-based feta. It's perfect for some alfresco dining and the ideal way to jazz up your boring old breakfast routine.

Serves: 4

Ingredients

For the herby scramble

  • 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

For the veg topping

  • 100g asparagus
  • 100g frozen baby broad beans
  • 100g plant-based feta
  • the juice of half a lemon
  • 2 tbsp olive oil

To serve

  • 4 thick slices crusty brown bread
  • plant-based butter
  • ½ tbsp za'atar
  • pinch of chilli flakes
  • black pepper

Before you start

Kettle boiled | Medium pot | Colander | Medium bowl | Mandoline or very sharp knife | Medium frying pan | Microplane or sharp box grater | Powerful blender | Spatula | Toaster

Step 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.

Ingredients

  • 100g asparagus
  • 100g frozen baby broad beans

Step 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.

Ingredients

  • sea salt and black pepper
  • 100g plant-based feta
  • the juice of half a lemon
  • 2 tbsp olive oil

Step 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.

Ingredients

  • 1 280g pack of extra firm tofu
  • 2 tbsp plant-based butter
  • 20g fresh herbs (we used a mixture of chives
  • basil
  • dill and mint)

Step 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.

Ingredients

  • 130g silken tofu
  • including the liquid
  • 60ml almond milk
  • 1 tbsp nutritional yeast
  • 1 tsp cornflour
  • ¼ tsp ground turmeric
  • zest of 1 lemon
  • ¼ tsp black salt (optional)

Step 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.

Ingredients

  • 4 thick slices crusty brown bread
  • plant-based butter
  • ½ tbsp za'atar
  • pinch of chilli flakes
  • black pepper