Recipes, Therese Elgquist

Post image

Tofu Scramble with Steamed Veggies, Green Pea Hummus, Salad and an Almond Dressing

The day I discovered that tofu scramble was one of my favorite dishes, I served it just like this. Tofu scramble tastes good, is easy to throw together, cooks fast and can be served on a rye toast to brunch as well as in a lunch or dinner bowl alongside some vegetables. Or, why not in a wrap? And not least of all, it definitely pairs well with an almond dressing.

When I cook root vegetables with thin peels (think carrots and parsnips) I always let the peels remain. It give flavor and texture while being very nutritious. In addition, peeling is seriously boring.

Please feel free to vary the vegetables more according to what’s in season where you live. Since it’s spring, now would be a great opportunity to add some asparagus and other early premiering veggies, and as summer gets going you could choose green beans and tomatoes of all shades.

Tofu Scramble with Steamed Veggies, Green Pea Hummus, Salad and an Almond Dressing
(4 servings)

500g/18 oz. of firm organic natural tofu
1 yellow onion
1 garlic clove
1 tsp ground turmeric
1 tablespoon nutritional yeast / brewer’s yeast
2 tablespoons plant-based milk (soy or oat)
1 handful of fresh parsley, chopped
Sea salt and freshly ground black pepper

Green pea hummus:
250 grams / 1 cup of frozen green peas, thawed
1 garlic clove, crushed
1 tablespoon light tahini
1 large handful fresh herbs, or 2 tablespoons frozen herbs, such as basil or parsley
½ -1 teaspoon ground cumin
1 tbsp apple cider vinegar
sea salt and freshly ground black pepper

Almond Dressing:
¼ cup almond butter
½ cup water
1 teaspoon apple cider vinegar
1/2 teaspoon ginger, grated
sea salt and freshly ground black pepper

For serving:
mixed salad
sprouts
seed crispbread

Peel and cut onion into boats, peel and chop the garlic. Fry the onions and garlic in a frying pan in a splash of water until softened. Drain the tofu and crumble into the frying pan, cook with medium heat until everything is warm. Mix in the turmeric, nutritional yeast and plant milk while cooking for a few minutes more while stirring, until everything gets a nice color. Remove from the plate and add the parsley. Season with salt and pepper.

Scrub the root veggies and cut into smaller pieces. Steam for about 5-7 minutes until they soften but still have a crispy core.

Mix together the ingredients for the humms in a food processor. Season with salt and pepper.

Mix together the ingredients for almond dressing until creamy. Add more water if desired. Season with salt and pepper.

Divide the tofu scramble and steamed veggies into four bowls. Top with green pea hummus, mixed salad and sprouts, and drizzle over almond dressing. Serve with a seed crispbread or a piece of rye toast beside it. Enjoy your meal!

You can follow Therese Elgquist on Instagram @plantbasedbythess, or find even more inspiration on Therese’s website plantbasedbythess.com. Also take a look at her books The new green salad and The new green protein.

Share

Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Unfortunately, we don’t have time to answer all of your questions. We encourage you to help each other out and share ideas. Please note that your comment needs to be approved before it appears on the site.