I have been serving a version of Tofu florentine for a while and it is a very popular vegan breakfast dish, but I was aware that it could still be more wholefood plant-based. I wanted to focus on produce over products, so instead of the traditional (store-bought) english muffin my tweaked dish now has freshly made potato scones.
Potato scones are something I learned to make from my mother, they are completely different from the commercially available ones and I think many people (even Scots, who call them “Tattie Scones”) would never have tried a freshly made one.
Ingredients & Method:
Firm tofu – which you can bake using this Rouxbe recipe for Baked Tofu.
Spinach or other greens, steamed or wilted greens – a handful per person
For your potato scones exact quantities are not essential, it is a case of adding more flour if it is too wet, or moisture if the mixture is too dry. It’s approximately a ratio 5:1 potato to starch, I say starch because I have made these with whatever flours or starches I had at hand over the years, including GF flour mix, rice, potato, tapioca and wheat flours. You could use a dairy free spread for your mash, but I prefer to use a recipe I learnt through Rouxbe called Onion Buttah.
- 500g Potatoes
- 100g Onion Buttah
- 100g starch/flour
- 1/2 tsp baking powder
Boil, steam or bake your potatoes. (Traditionally, potato scones would have mainly been made from leftovers.)
Mash or use a ricer, add onion buttah 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.
Roll flat, about 5mm thick, on a floured bench, traditionally a circle is cut into quarters, but whatever shape pleases you.
To cook – use a heavy-based pan (a griddle is best) on a medium-high heat. You shouldn’t need to add oil or butter. Heat 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.