Scramble, Kale Pesto & Miso Mushroom Toast

by Liz Child

Weekends are for brunching and here is one of our favourites. The combination of fresh, vibrant green pesto, soft, wobbly scrambled tofu and juicy, umami mushrooms is just perfect!

You can make your own pesto very easily if you have a food processor or blender – I used my kale and pumpkin seed pesto that I’m making on repeat this time – or you can of course use a ready made one for ease. We sell a few organic jars of pesto in the grocery section of our shop. The scramble is simply a gently sautéed pack of organic silken tofu seasoned with salt, pepper and some chopped sun-dried tomatoes. And those gorgeous, meaty mushrooms are marinated with our new packs of umami paste then grilled.

What’s your favourite brunch? Are you a sweet or savoury person? Let us know in the comments.

Liz x

Ingredients (serves 4)

Method

  1. Cut bread and pop it in the toaster ready to go. Heat up a griddle pan (or fire up the grill in your oven).
  2. Slice the mushrooms in half and mix them with the umami paste and a drizzle of olive oil in a bowl. Then push them onto skewers and place them in a hot griddle pan (or on a tray under your grill) to cook whilst you get on with the scramble.
  3. Heat up a knob of butter (or tbsp of olive oil) in a medium-high heated frying pan. Open your pack of silken tofu, drain off any excess liquid and then pop it in the pan. Break it up gently with a wooden spoon or a spatular.
  4. Season the scrambling tofu with salt and pepper and then add the chopped sun-dried tomatoes. Keep the scramble moving and cook it for 5 minutes or so until it’s warmed through, but don’t break it up too much. It’s nice when there are still some larger pieces.
  5. Meanwhile turn the mushrooms in the grill to cook the other side and then toast the bread.
  6. Spread the toast with a thick layer of pesto, then divide the scramble and mushrooms between the plates.
  7. Enjoy whilst hot!

Smoked Carrot & Scrambled Tofu

by Liz Child

Arn’t we lucky that the worlds tastiest organic carrots are a staple in every weekly Green Earth Organics veg box? Here’s one way to use them up in something a little bit different. Before going plant based, smoked salmon and soft scrambled eggs was one of my favourite breakfasts, reserved for special occasions like Christmas morning, Mother’s Day birthdays and so on. So I’ve recreated the dish with smoked carrot strips and scrambled, wobbly, silken tofu. It’s honestly, so delicious! Especially when accompanied with a celebratory glass of fizz (we also do this alcohol free one).

Carrots are perfect for this dish, they’re just the right colour and texture. When steam-baked with all the salty, tangy, smokey flavours they get just soft enough, but at the same time hold their shape perfectly. And of course you can also use this part of the recipe in any dish where smoked salmon is required. On bagels with cream cheese and capers? Stirred through a creamy pasta? As part of a lazy sushi bowl?

Silken tofu is the best tofu to use for making scramble. I see a lot of recipes calling for firm tofu, but it’s much too dry. Scramble should be silky soft, wobbly and beautifully buttery. If you are really missing that eggy flavour, get hold of some black salt and sprinkle over a tiny pinch of that just before piling on the smoked carrots. It’s sublime!

As always, let us know in the comments or over on our friendly Facebook page if you make this dish. We love to see what you’ve been cooking! Liz x

Smoked Carrot Ingredients

Method

Scrub the carrots then use a peeler to cut as many long strips as you can out of them. You’ll be left with thick middle bits – just eat those with hummus or chop them up and stick them in a soup or a stew.

Then put all the ingredients in a small baking dish and toss the carrots strips well so that they are all evenly coated in the marinade.

Cover the dish with foil or a baking sheet and put it in a preheated oven at 200C for 15-20 minutes or until the carrot strips are soft, but not too soft… Take the dish out every 5-10 minutes and stir to ensure the pieces of carrots on the sides of the dish are not getting over cooked.

Then put the steam-baked carrots and all the juices into a small box or covered bowl in the fridge overnight or for at least a couple of hours to marinade further.

Serve piled up on buttery toast with scrambled tofu and sprigs of dill.

Scrambled Tofu

Making a wobbly, delicious scramble is easy with silken tofu. Simply heat up a knob of butter in a pan until it melts, add the contents of a pack of silken tofu (I really like the Clearspring Organic one), season it with salt, pepper and a pinch of ground turmeric and heat up. Stir gently to break up the tofu into little curds as you heat. Then serve it on buttery toast and add an optional sprinkle of eggy black salt.