Scrambled Tofu with Harissa Roasted Tomatoes
- Simple
- 0:20 m
- 16 ingredients
A perfectly textured soft tofu scramble laced with rose harissa tomatoes served on toasted buttered sourdough with spring onions. A really delicious colourful breakfast or brunch.
Serves: 2
Ingredients
For the rose harissa tomatoes
- 400g vine tomatoes
- 3 tbsp olive oil
- 2 tbsp rose harissa paste
- 2 tsp sugar
- Salt & pepper to taste
For the scrambled tofu
- 1 x 280g block of firm tofu
- 2 tbsp plant-based butter
- 130g silken tofu - including the liquid
- 60ml unsweetened soy milk - or any other plant-based milk
- 1 tbsp nutritional yeast
- 1 tsp cornstarch
- ¼ tsp turmeric powder
- ½ tsp asafoetida
- ½ tsp black salt (Kala Namak)
- 1 lemon
- Salt & pepper to taste
To serve
- spring onions
- 4 slices of sourdough
- plant-based butter
- ground black pepper
Before you start
Preheat the oven to 180˚C, fan setting | Small baking tray, lined with baking paper | Sharp knife or Mandoline | Medium frying pan | Blender | Spatula
Step 1
For the rose harissa tomatoes
- Add the tomatoes to the baking tray, then drizzle over the olive oil, harissa, sugar, salt & pepper
- Coat and toss well to cover the tomatoes evenly in the harissa oil
- Roast for 15 minutes in the oven until the tomatoes are glossy and slightly charred
- Leave to cool
Ingredients
- 400g vine tomatoes
- 3 tbsp olive oil
- 2 tbsp rose harissa paste
- 2 tsp sugar
- Salt & pepper to taste
- 1 x 280g block of firm tofu
Step 2
Prepare the firm tofu
- Slice the firm tofu as thinly as possible with a sharp knife or mandoline, and set aside
- Place a medium frying pan over medium heat and add the plant-based butter
- Once melted, add the shaved tofu and fry for 2 minutes, stirring with a spatula but trying not to break up the tofu
- Reduce the heat to a low and set aside
Ingredients
- 2 tbsp plant-based butter
Step 3
For the remainder of the scrambled tofu
- Add the silken tofu, soy milk, nooch, cornstarch, turmeric, asafoetida, black salt and pepper
- Zest the lemon
- Blend until smooth then add to the frying pan
- Stirring constantly and gently, cook the scramble for a further 3-5 minutes or until the firm tofu is coated and glossy
Ingredients
- 130g silken tofu - including the liquid
- 60ml unsweetened soy milk - or any other plant-based milk
- 1 tbsp nutritional yeast
- 1 tsp cornstarch
- ¼ tsp turmeric powder
- ½ tsp asafoetida
- ½ tsp black salt (Kala Namak)
- 1 lemon
- Salt & pepper to taste
Step 4
To serve
- Thinly slice the spring onions for garnish
- Slice the sourdough if needed, then toast and spread on some plant-based butter whilst hot
- Remove the tofu scramble from the heat, and serve with the fresh hot buttered toast, spoonfuls of rose harissa tomatoes, sliced spring onions and a good final grinding of black pepper
Ingredients
- spring onions
- 4 slices of sourdough
- plant-based butter
- ground black pepper