Florentine Tofu Scramble Recipe

Ian and Henry say: “A creamy, satisfying scramble using our famous two-tofu technique. Egged-up with kala namak (black salt) and nutritional yeast, it’s perfect on sourdough for a wholesome, plant-packed breakfast.”

Serves:

Ingredients

280g firm tofu
150g silken tofu, including the liquid from the pack
4 tbsp plant-based milk
10g nooch (aka nutritional yeast)
1 tsp cornflour
¼ tsp ground turmeric
Pinch each of kala namak (black salt) or regular sea salt and freshly ground black pepper, plus extra to season

For the spinach

2 garlic cloves
2 tbsp plant-based butter, plus extra to serve
100g baby spinach leaves

To serve

3 spring onions
Slices of sourdough bread, preferably wholemeal

Method

1. Before you start: you will need a high-speed blender and a medium frying pan.

2. Drain and pat dry the firm tofu with kitchen paper to remove any excess moisture. Slice, peel, or mandoline the tofu very thinly into long strips. Set aside.

3. In a blender, combine the silken tofu (with liquid), plant-based milk, nooch, cornflour, turmeric, and a pinch each of salt and pepper, then blitz until smooth.

4. Peel and grate the garlic. Melt 1 tablespoon of the plant-based butter in a medium frying pan over a medium heat. Add the garlic and cook for 2 minutes, until fragrant, taking care it doesn’t burn. Add the spinach and 1 tablespoon of water and cook for 1 minute, until wilted. Remove from the pan, roughly chop and season with salt and pepper. Put the spinach in a bowl, cover and keep warm until needed.

5. Melt the remaining 1 tablespoon of plant-based butter in the same frying pan over a medium heat. Add the sliced firm tofu and cook for about 2 minutes, stirring gently to prevent it breaking up too much – the tofu will resemble loose scrambled eggs when ready. Turn the heat down to low, pour the blended silken tofu mixture into the pan and gently stir for 3-5 minutes, until scrambled, glossy, and slightly thickened. Taste and season with salt and pepper.

6. Finely slice the spring onions. Toast the sourdough and spread each slice with plant-based butter while still warm. Spoon the spinach on the toast, then top with the tofu scramble. Scatter over the spring onions and add a final twist of black pepper to serve.

BOSH! More Plants: 30-minute plant-based meals by Henry Firth and Ian Theasby is out now, priced at £22 (Published by DK.)

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