How to Make Stockholm Scramble

Ingredients

• 2¾ oz (70 g) pine nuts, crushed
• 2 tbsp nutritional yeast (optional)
• ½ tsp salt

• 14 oz (400 g) firm tofu
• 2 tbsp vegetable oil
• 1 red onion, peeled, finely chopped
• 2 garlic cloves, finely chopped to a paste
• a large bunch of fresh chives, chopped
• a handful of fresh dill, chopped
• 5½ oz (150 g) spinach or other leafy greens, washed, finely chopped
• 2 avocados, stoned, peeled, cut into thin slices
• salt and freshly ground black pepper

• gluten-free crackers
• cream cheese (or vegan cream cheese)
• a bunch of radishes, halved

1. 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 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 tofu and season.
2. Add the garlic and herbs and stir for 2-3 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 pine nuts. Serve with crackers and spread with cream cheese and radishes.