Scrambled Tofu with Harissa Roasted Tomatoes

Scrambled Tofu with Harissa Roasted Tomatoes

This is genuinely one of our favourite weekend breakfasts right now. There's something about the combination of silky, golden scrambled tofu and those jammy, slightly charred harissa tomatoes that just works so well together. The rose harissa brings this smoky, floral heat that lifts the whole plate and makes it feel way more special than the effort involved. It's ready in about 20 minutes and it looks seriously impressive, which we always love. Trust us, once you've made this you'll be doing it every Saturday morning.

Cook: 20 min
Serves 2

Before You Start

  • Preheat oven to 200°C
  • Large baking tray
  • Blender
  • Mandoline (or sharp knife)
  • Medium frying pan
  • Spatula

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
  • 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
  • spring onions
  • 4 slices of sourdough
  • plant-based butter
  • ground black pepper

Method

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
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
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
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

Tips & Variations

  • Get the roast right: Don't rush the tomatoes. That 15 minutes in the oven is where all the magic happens. You want them glossy and a little blistered at the edges, not just warmed through.
  • Tofu prep matters: Press your firm tofu well before you slice it. Even 10 minutes wrapped in a clean tea towel makes a real difference and helps it go golden rather than steaming in the pan.
  • Dial up the heat: If you love a bit more kick, Henry always adds an extra spoonful of harissa to the tomatoes before they go in the oven. Completely worth it.

Why This Works

The trick here is getting your tofu sliced really thin, as thin as you can manage. That's what gives you those delicate, almost eggy folds rather than chunky bits. And roasting the tomatoes with the harissa rather than just stirring it through raw is what gives you that deep, caramelised flavour that makes the whole dish sing.