Smoked Carrot & Scrambled Tofu

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.

Cranberry & Tofeta Cigars

The ‘dip, dress, sprinkle’ chapter of my book is probably the most useful chapter. It’s one I refer to the most and it’s those little extras, the condiments, crunchy toppings and delicious dressings that really make meals go from ‘good’ to ‘great’. At the end of the chapter is this tofeta recipe which is really simple but incredible! It’s crazy how like feta it is!

Get these ingredients from our shop: tofu x2, coconut oil, cider vinegar, lemon juice, salt.

Tofu is a really nutrient dense, brilliant food, wrongly vilified as bad for humans and the environment, it’s nothing new and has been eaten by healthy cultures for around 2000 years. Most soy grown for human consumption is not grown in deforested areas (unlike the vast majority of soy which is grown for animal feed). If you buy organic tofu like the one we sell, you can rest easy knowing it is not genetically modified and is grown in a sustainable way.

Serve a block of tofeta as part of your Christmas cheeseboard drizzled with olive oil and sprinkled with pomegranate seeds, fresh thyme leaves and black pepper.

Ideas for Using Tofeta in Winter:

Use this tofeta as part of your cheeseboard at Christmas, top a homemade pizza with it (roast beetroot or squash, red onion and tofeta is a brilliant winter pizza topping, especially with wilted spinach or kale in the tomato sauce), layer it in your lasagna, top a moussaka with it, or make my festive cranberry and tofeta cigars. They make a great starter – or make them a little smaller and they are perfect for nibbles on a canape tray with drinks.

Ingredients

Method

Open out a pack of filo pastry onto a clean chopping board or work surface. Most shop bought filo is incidentally plant based but check the label.

Cut the pastry in half (or quarters if you would like smaller cigars) with a large, sharp knife.

Brush one sheet of pastry with olive oil, then spread a tsp (or half tsp if making smaller cigars) of cranberry sauce onto the pastry in a neat line about the size of your little finger, centred but about 5cm away from the left edge.

Place a little finger sized slice of tofeta onto the line of cranberry sauce then fold the 5cm left edge over it.

Fold the top and bottom sides over each other then brush them with more olive oil and roll up the pastry, left to right, into a cigar shape.

Brush the outside of the cigar with a little more olive oil and place it, seam side down, on a lined baking sheet. (I use this compostable baking parchment or a re-usable one).

Repeat until all the pastry is used up. Then sprinkle with some optional sesame seeds and bake at 180C for around 15-20 minutes or until they are golden and crispy. They are lovely served warm or cold.