Irish Vegetarian Brunch Delight: Savory Potato Scones & Herb-Infused Scrambled Tofu

Allergens

Dairy (milk, butter), Gluten (all-purpose flour)

Ingredients

• 1. 2 cups all
• purpose flour 2. 1/4 cup cold butter, cubed 3. 1 lb russet potatoes, peeled and grated 4. 1/2 cup milk 5. Salt and pepper, to taste 6. 1 tbsp olive oil 7. 1 block firm tofu (14 oz) 8. 1/4 cup nutritional yeast 9. 1/4 cup fresh chives, chopped 10. 2 tbsp fresh parsley, chopped 11. 1 tbsp fresh dill, chopped 12. Salt and pepper, to taste

Instructions

1. In a large bowl, combine flour and grated potatoes. Add cubed butter, and using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs. Stir in milk and season with salt and pepper. Knead lightly and shape into a disk. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Preheat a large non stick skillet over medium heat. Roll out the dough to 1/4 inch thickness and cut into rounds using a biscuit cutter. Cook scones until golden brown on both sides, about 5 minutes per side. Set aside.
3. In another non stick skillet, heat olive oil over medium heat. Crumble tofu into the skillet and cook for 5 minutes, stirring frequently. Stir in nutritional yeast, chives, parsley, dill, salt, and pepper. Cook until tofu is heated through and lightly browned, about 3 minutes more.
4. Serve potato scones alongside herb infused scrambled tofu. Enjoy your Irish vegetarian brunch delight!

Chef’s Insight

The secret to fluffy scones lies in handling the dough lightly and allowing it to rest before rolling out.

Notes

To elevate the dish further, add a side of salsa or guacamole.