Not sure if you’ve heard, but here in the UK, it’s been a pretty miserable summer so far. We’re not just talking about a light smattering of rain, but full on torrents that have transformed roads into rivers and car parks into lakes (at work we have some rather
confused ducks who nested in the paving between the car parking spaces and are now wondering where their private lake has gone!)
The wettest summer since records began has coincided with our second year of having an allotment. This time last year we were giving away bags and bags of courgettes, mangetout, peas, potatoes, onions and carrots, unable to keep pace with our harvest. This year it’s been a different story, with just a smattering of vegetables and a lot of failures. I have taken solace from the fact that Charlie, who has had a plot on our row for thirty plus years and who takes his allotmenting very seriously, had a good moan that even with all his expertise, he can’t get anything to grow this year. Phew, it’s not just our amateur efforts that are the problem!
Finally, this weekend we have seen some sun :
The sun coincided with the first courgettes and peas finally being ready to harvest, we also lifted the last of our garlic and our over-wintered onions.
Last year we enjoyed our summer veg in omelettes topped with lashings of cheddar and parmesan, I was vegetarian then and a switch to veganism wasn’t something that was on my mind. This year however, I think I have found something even better than omelettes: Tofu Scramble.
I only wish that I hadn’t waited until I was vegan to try this, it’s absolutely delicious. I thoroughly recommend having a go at ‘growing your own’, this dish is made all the tastier knowing that from plot to plate took less than an hour:
Tofu Scramble with Summer Vegetables
- 1 onion – diced
- 3 small courgettes – diced
- Large handful of peas
- 200 grammes silken tofu
- 1 stock cube
- Teaspoon fresh thyme
- 1 teaspoon olive oil
- Salt and pepper to taste
- Heat the olive oil in a large frying pan, add the diced onion, garlic, courgettes and peas and fry over a medium heat until the onions are golden and the courgette is softened;
- In a separate bowl drain any excess liquid from the tofu and mash with a fork until nicely scrambled.
- Add the tofu, stock cube, thyme to the frying pan and heat through for a further two – three minutes. Add salt and pepper to taste. We served with a slice of whole-wheat bread buttered with lashings of vegan sunflower spread.
Here’s hoping that this sunshine lasts, we’re off to Windsor this weekend to see some fabulous friends – and to watch the olympic rowing – can’t wait!