Tofu florentine on Tattie Scones is my prefered version of a very popular vegan breakfast that I had been serving in Scottish Vegan Resturant. As I prefer to focus on produce over products, the traditional english muffin has been replaced with freshly made tattie (potato) scones, which is one of the few things my mother taught me to cook as a child.
Homemade tattie scones are completely different from the commercially available. Originally made with leftover potato, re-invented the next day and made to stretch further. Not only good for using up left over mashed potato, you can also slip in a few extra mashed vegetables or add some herbs too.
Tofu Florentine on Tattie Scones – serves 4
- 500g Extra firm tofu, drained
- 1/2 cup tamari
- 1-2 tsp garlic powder
- 1 tsp liquid smoke
- pinch ground white pepper
Cut extra firm tofu into wedges or strips
Mix all other ingredients together and pour into a flat based dishes. Coat tofu pieces in marinade, turning after about 15 minutes. Marinade for 30-40 minutes.
Heat oven to 180ºC
Lay marinated tofu on a lined baking tray and bake in the for 15 minutes. Turn over and cook another 15 to 20 minutes or until the tofu is browned around the edges.
If not being served immediately or cool and store in the fridge. Smoked tofu can be reheated on a griddle or in a hot pan. It is also perfect for sushi, sliced on a bowl of noodles or served in salads or sandwiches.
You could use of either cashew hollandaise or for a nut-free version use this tofu aioli recipe as a hollandaise base.
For Tattie Scones exact quantities are not essential, it is a case of adding more plain flour if it is too wet, or extra moisture if the mixture is too dry. The ratio is approximately 5:1 potato to starch, I say starch because I have made these with whatever flour or starches I had at hand over the years, including GF flour mix, rice, potato, tapioca and wheat flours. You can use any dairy-free spread for your mash, if you are a Rouxbe graduate, use a portion of roasted garlic & onion buttah.
- 500g Potatoes
- 50g non-diary spread
- 50ml oatmilk
- 100g starch/flour
- 1/2 tsp baking powder
Mash or use a ricer, add non-diary spread, oatmilk and season to taste.
Mix in flour to make a dough, it should hold together and not crack, with a slight “tacky” feeling to it. It’s important not to overwork the dough too much.
Sprinkle a clean bench,with flour and roll out the dough until 5mm thick. Traditionally circles would be cut into quarters, but you can use cookie cutters.
To cook – use a heavy-based pan (a griddle is best) on a medium-high heat. Lightly dust the tattie scones in flour and cook until golden brown on both sides.
I prefer the texture when they are re-heated, you can put they back onto a griddle to warm or pop them in the toaster.