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Tofu Scramble §


This no egg scramble is perfect for vegan and omnivore alike. The tofu is spicy and sweet and the salad cools it all down. Recipe taken from Ottolenghi's Simple.


Prep time: 15 minutes

Cooking time: 20 minutes

Makes: 3 portions


Scramble Ingredients:

1 tbsp olive oil

1 onion

1 tbsp harissa (rose if you can get it)

350g silken tofu

3 slices sourdough bread


Salad Ingredients:

90g cucumber (about a quarter)

1 green chilli

1 avocado

small bunch of coriander

1/2 tbsp olive oil

1 tbsp lime juice

1tsp nigella seeds


1. Don't be sad there's salad


Unscramble your brain and get to brunching; slice yourself an onion. Then add it to a hot pan with 1tbsp olive oil. Leave your onion strands to cook and caramelize until they look like Pamela Anderson's hair in the 80s, around 10 minutes.


Whilst those cheeky onions are sizzling away make the side salad. Slice your cucumber into circles, and your avocado into straight strips, dice the green chilli and chop up the coriander. Never say we don't help you get your greens; this salad is as green as an inflatable green alien in a rainforest. Pour 1/2 tbsp olive oil over your greenery as well as a heary squeeze of lime juice. Sprinkle over a 1tsp of nigella seeds, do it sensually to make Nigella proud. Add a pinch of salt and a pinch of chilli flakes, mix it altogether. Voila, you an artist who has entered the green phase of their work.


2. Tofu King Good


Now that your onions are golden and caramely, add 1tbsp harissa. Cook and stir for 1 minute, until the harissa smells like the wafts of an underated Village Mangal.


Add your 350g tofu and a healthy pinch of salt.


Using a potato masher squash the putty like tofu down so that it looks like the imposter eggs it truly is. Stir and keep cooking for a couple of minutes. (Now is the time to toast your spelt sourdough uber hipster bread that will be decked with this majestic mix).


Taste your "eggs" for seasoning, you might want to add more harissa if it's not spicy enough for you, or more salt.


Top your toast with the scramble and serve alongside the greenest salad you ever did see.


Have a messy dink and sink!





Food for Thought

Lizzy says: "I love an Otto recipe, especially one that is a full meal on its own. Veganuary was trying, but recipes like this definitely saw me through. The tofu had so much flavour from the onions and harissa and the avocado popped off from the nigella seeds and lime. It was so good when it came together and I loved that the bread mopped up all the juices (such an off putting term). I wouldn't change a thing about this 10/10 "




Kate says: "Silken tofu is a whole other kettle of fish. It has the texture of a creme caramel and was very strange to work with, and when I unpackaged it with a big blancmangey "SQUELCH" into my colander I was worried. However, as a scrambled egg replacement it really works, top notch! Especially when the flavour of the harissa and caramelised onions comes through, yum yum in my tum tum. I also really enjoyed this salad, but didn't have any cucumber so substituted with lettuce and that worked just fine. It helped to cut through the creamy and spicy "eggs" and add a bit of freshness and lift. I also had my leftovers the next day and that was really scrummy as all the flavours had deepened. 8/10 "



9/10 Gasps


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