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