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