vegan cheesy mushroom & chive tofu scramble

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Lately, I have been loving this Cheesy Mushroom & Chive Tofu Scramble. I have always loved a good scramble, but this recipe beats them all! It’s cheesy, there’s a punch of garlic from the chives, and the mushrooms bring a delicious caramel undertone to the whole dish. Serve on top of a fresh bagel and you’ve got the perfect breakfast, lunch, or brunch.

I absolutely adore making my tofu scrambles really interesting. Plain tofu scrambles can get a bit boring after a while, which is why I wanted to switch things up a bit with some classic spring flavours. Chives are currently the only thing I can harvest in my garden at this time of year, and I’m making the most of that! This dish is super easy, super delicious, and will definitely leave you wanting more!

Let’s get into the details…

First of all, as always, I make sure that all of my ingredients are organic and locally sources when I can get them. I love using walnut oil for frying, as it’s super taste and gives you those essential omegas really easily. Mince up the mushrooms really well and fry them until golden, crispy, and beautifully caramelised. To get that perfect scramble texture, I love to mash my tofu with a fork, getting rid of any large lumps that won’t take in the other flavours.

Add to the pan and fry until beautifully golden. Season well and add plently of vegan cheese. Lately I’ve been obsessed with an applewood smoked ‘cheddar’ that I found at my local supermarket. It brings a really subtle smoky undertone to everything and I absolutely love it. Add as much cheese as you want and stir until all melty, gooey, and smells divine.

Add plenty of chives to add some garlic flavouring and help cut through all that cheese. I find adding black pepper to the dish also gives it a real spicy pepperiness which just enhances the whole plate. Serve straight away on freshly toasted bagels and enjoy! A drizzle of hot sauce also works really well here, but I like to keep things simple. Enjoy!

Finally, if you make this Cheesy Mushroom & Chive Tofu Scramble make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!

Have a beautiful weekend, happy last day of April, and I wish you a safe and warm Spring! I look forward to hearing from your soon!

Katherine x

Vegan Cheesy Mushroom & Chive Scramble

• serves: 1
• preparation time: 5 minutes
• cook time: 15 minutes
• total time: 20 minutes

Ingredients:

• 2 tsp walnut oil
• 2 chestnut mushrooms
• 100g plain firm tofu
• 30g vegan cheese
• 1 tbsp fresh chives
• black pepper, to taste

Method:

1. In a frying pan, add the walnut oil and heat on a medium-high heat.
2. Mince the mushrooms and add them to the pan. Fry for around 5 minutes until all liquid has reduced and the mushrooms are golden and well caramelised.
3. Whilst the mushrooms are frying, mash the tofu using a fork until it is fine and crumbly. Add to the pan with a little water and fry until well reduced, lightly crispy and golden.
4. Finely grate the vegan cheese and add it to the pan along with the chives and black pepper. Mix and fry until thoroughly mixed, melted and hot through.
5. Serve on freshly toasted bagels, in a breakfast taco, or on the side of a salad. Best served straight from the pan, whilst still hot and the cheese is melty. Enjoy!

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healthy(ish) lemon blueberry sheet cake

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If there’s a cake to be raving about this spring, it’s this Lemon Blueberry Sheet Cake… you guys I am obsessed with this recipe! I have to say this flavour combination is a classic for Spring time, and with the sun shining and the weather warming up, I thought it was time for some sunshine in the kitchen too. This cake is fairly healthy too, as cakes go.

To create such a yumminess and nutritiousness I combined oat flour and wholemeal flour for the base, keeping my other ingredients as simple as oil, healthier sugars, and fruits. This sheet cake is loaded with lemon and blueberry flavour, not too sharp, not too sweet. The perfect balance of springtime.

The secret to making a good plant based cake is to not use too much baking powder! I’ve made that mistake in the past and all of my cakes have fallen flat once taken out the oven. Make sure you use organic flours, only as much baking powder as required (trust me, you don’t need to add more) and a pinch of salt.

Whisk together your olive oil, maple syrup, coconut sugar, plant based yoghurt, and of course lemon zest and juice for extra zing. Don’t worry if the mixture splits. When it comes to combining all of the ingredients too, don’t over stir. As soon as you think everything is mixed in, stop, and gently fold in the blueberries. You want the cake to be light and fluffy.

And of course, the final stage is to bake until deliciously golden brown and cooked through. Once cooked, take them out the oven and leave to cool in the tin for a few minutes (important step, don’t miss it!). After a few minutes, remove from the tin and leave to cool completely upside down on a wire rack (this evens out the moisture in the cake and prevents the bottom getting too soggy from all the fruit).

Et voila! The most delightful afternoon treat for another glorious spring day! I love making this Lemon Blueberry Sheet Cake for tea parties or picnics, the perfect little snack to share with friends and family. Pair with a warming mug of Early Grey tea or a tall cool glass of Mint Lemonade.

Finally, if you make this Lemon Blueberry Sheet Cake make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!

Have a beautiful week, happy April, and I wish you a safe and warm Spring! I look forward to hearing from your soon!

Katherine x

Healthy(ish) Lemon Blueberry Sheet Cake

Ingredients

• 75g oat flour
• 75g whole-wheat plain flour
• 1/4 tsp baking powder
• pinch of fine salt
• 85ml extra virgin olive oil
• 65ml real maple syrup
• 55g coconut sugar
• 100g plant based yoghurt
• 1 lemon, the zest and juice
• 130g frozen/fresh blueberries

Method:

1. Preheat the oven to 180 C (350 F) and line a brownie tin with parchment paper. In a bowl, mix together the oat flour, whole-wheat flour, baking powder, and salt until fully combined.
2. In a separate bowl, whisk together the olive oil, maple syrup, coconut sugar, and vegan yoghurt until the sugar has dissolved and everything is well combined.
3. Add the lemon zest, lemon juice, and flour mixture to the bowl of wet ingredients and stir everything together until well combined and smooth.
4. Fold in the blueberries until evenly distributed throughout the batter. Transfer to the prepared brownie tin, spread with a spatula until the tin is full and the batter is flat on the top.
5. Bake for 20 minutes until golden brown on the top and cooked through. Once cooked, remove from the oven and leave to cool in the tin for 5 minutes.
6. Remove the cake from the tin and leave to cool completely upside down on a wire rack. Cut into 12 and serve. Enjoy!

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