Summer Tofu Scramble
StirfryMy partner created this recipe while I was off sick, using ingredients from the garden. We started growing courgettes an
A plant-based BBQ
Enjoy a plant-based BBQ with a not-so-secret potato salad and a fresh tomato and edamame salad served alongside a plant-based burger.
Instructions
Recipe steps from Mealie.
1
Step 1
Boil one liter of water in a kettle. Peel and wash the potatoes. Cut into small, bite-sized cubes.
2
Step 2
Cook the potatoes in a pot with the boiled water and a pinch of salt for about 10 minutes.
3
Step 3
Drain the potatoes and cool down by running some cold water over them.
4
Step 4
Wash the spring onions and cut off the tops. Slice two of the spring onions into thin rings.
5
Step 5
Wash and halve the tomatoes.
6
Step 6
Mix the edamame beans, tomatoes, spring onions, Italian herb mix, and olive oil to create the first salad.
7
Step 7
Slice the remaining spring onions into thin rings.
8
Step 8
Peel the apples and remove the cores. Cut them into small, bite-sized cubes (similar size to the potatoes).
9
Step 9
Mix the spring onions, apples, potatoes, and mayonnaise in a large bowl.
10
Step 10
Taste and season with salt and freshly grated pepper to finish the potato salad.
11
Step 11
Coat the burgers with a bit of oil on each side and cook on the barbecue for about 5-8 minutes, turning them frequently.
12
Step 12
Alternatively, preheat some oil in a pan and cook the burger for 8-10 minutes in the pan, turning halfway through.
13
Step 13
Serve the salads together with the burgers.
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