Stockholm Scramble Recipe Source: Cook Vegan
Ingredients: Serve 4
Pine nut sprinkle:
70g (1/2 cup) pine nuts, crushed
2 tbsp nutritional yeast (optional)
1 tsp salt
For the tofu scramble:
400g (14oz) firm tofu
2 tbsp vegetable oil
1 red onion, finely chopped
2 garlic cloves, finely chopped to a paste
Big bunch of fresh chives, chopped
Handful of fresh dill, chopped
150g (1/2 cup) spinach or other leafy greens, washed and finely chopped
2 avocados, stoned, peeled and cut into thin slices
Salt and pepper
Procedures:
Mix the pine nuts, nutritional yeast (if using ) and salt to a crumble in a blender or with a pestle and mortar. Set aside.
Press the tofu between two plates with kitchen paper under the tofu to soak up excess liquid then crumble it finely using your hands or a fork.
Heat a frying pan over a medium high heat. Add the oil and stir fry the onion until transparent. Add the crumbled tofu and season with salt and pepper.
Add the garlic and herbs and stir for 2 to 3 minutes. Add the spinach and remove from the heat when it’s just wilted. Salt to taste.
Divide the tofu scramble between four serving bowls. Top with avocado slices and the pine nut sprinkle. Serve with knackebrod spread with vegan cream cheese and radishes.
Ingredients: Serve 4
Pine nut sprinkle:
70g (1/2 cup) pine nuts, crushed
2 tbsp nutritional yeast (optional)
1 tsp salt
For the tofu scramble:
400g (14oz) firm tofu
2 tbsp vegetable oil
1 red onion, finely chopped
2 garlic cloves, finely chopped to a paste
Big bunch of fresh chives, chopped
Handful of fresh dill, chopped
150g (1/2 cup) spinach or other leafy greens, washed and finely chopped
2 avocados, stoned, peeled and cut into thin slices
Salt and pepper
Procedures:
Mix the pine nuts, nutritional yeast (if using ) and salt to a crumble in a blender or with a pestle and mortar. Set aside.
Press the tofu between two plates with kitchen paper under the tofu to soak up excess liquid then crumble it finely using your hands or a fork.
Heat a frying pan over a medium high heat. Add the oil and stir fry the onion until transparent. Add the crumbled tofu and season with salt and pepper.
Add the garlic and herbs and stir for 2 to 3 minutes. Add the spinach and remove from the heat when it’s just wilted. Salt to taste.
Divide the tofu scramble between four serving bowls. Top with avocado slices and the pine nut sprinkle. Serve with knackebrod spread with vegan cream cheese and radishes.
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