Scrambled Tofu with Harissa Roasted Tomatoes

0:20 m

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.

Start cooking ➞




For the rose harissa tomatoes

<item-todo-done>400g vine tomatoes<item-todo-done><item-todo-done>3 tbsp olive oil<item-todo-done><item-todo-done>2 tbsp rose harissa paste<item-todo-done><item-todo-done>2 tsp sugar<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

For the scrambled tofu

<item-todo-done>1 x 280g block of firm tofu<item-todo-done><item-todo-done>2 tbsp plant-based butter<item-todo-done><item-todo-done>130g silken tofu - including the liquid<item-todo-done><item-todo-done>60ml unsweetened soy milk - or any other plant-based milk<item-todo-done><item-todo-done>1 tbsp nutritional yeast<item-todo-done><item-todo-done>1 tsp cornstarch<item-todo-done><item-todo-done>¼ tsp turmeric powder<item-todo-done><item-todo-done>½ tsp asafoetida<item-todo-done><item-todo-done>½ tsp black salt (Kala Namak)<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>

To serve

<item-todo-done> spring onions<item-todo-done><item-todo-done>4 slices of sourdough<item-todo-done><item-todo-done> plant-based butter<item-todo-done><item-todo-done> ground black pepper<item-todo-done>

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

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

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

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

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
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