Vegan Scrambled Tofu with Harissa Roasted Tomatoes BOSHTV

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