I haven’t made brunch in quite a while, so when I came across this recipe for ‘Stockholm Scramble’ in Nina Olsson’s ‘Bowls of Goodness’, I delayed a trip to the gym one Saturday to give this a go. Since going plant-based, I’ve discovered the versatility of tofu and how you can use it in mayo, icing, or as ‘eggs’ in recipes like this. I used to make a mean Turkish Egg Menemen – inspired by visits to the best Turkish cafe in London – Cafe Z bar in Stoke Newington – when I lived round the corner. This recipe is less about spice and more about fresh herbs.
For the scramble, serves 4: 400g firm tofu, 2 tbsp vegetable oil, 1 red onion finely chopped, 2 garlic cloves finely chopped, big bunch of fresh chives chopped, handful of fresh dill, 120g baby spinach (other leafy greens ok), 2 avocados – peeled and cut in to thin slices, salt and pepper.
For pine nut topping: 70g pine nuts crushed, 2 tbsp nutritional yeast, 1/2 tsp salt.
- Press the tofu – I use the Tofuture tofu press I bought at VegFest in January.
- Crumble using hands or a fork. Heat frying pan over medium-high and add oil and stir fry onion until transparent.
- Add crumbled tofu and season with salt and pepper
- Add garlic and herbs and stir for 2-3 minutes
- Add spinach and remove from heat when just wilted. Add a pinch more salt to taste
- Divide between bowls and top with avocado slices and pine nut sprinkle