I remember eating grey tofu in the 90s, and I didn’t think I could ever warm up to it. Cut to the present, and I can’t get enough of it! One of my most-made tofu recipes is this Harissa Tofu Scramble from Ottolenghi’s. You need five ingredients- tofu, oil, harissa, onions & nigella seeds. Harissa is a chili paste used in Middle Eastern and African countries. It’s essentially a paste made of chilies, garlic, and oil. Some have spices like cumin, coriander, rose petals, caraway seeds, and tomatoes. I eat tofu at least once a day. It’s my second favorite choice of protein after edamame. Another tofu recipe we have been loving is this miso tofu.It goes with everything from rice to salad!

Ingredients for Tofu Scramble

Here are the simple ingredients you need to make this delicious recipe

Tofu

I have used all kinds of tofu while making this recipe. However, I like the texture of extra-firm tofu the most. You can also use silken tofu for a softer scramble. Usually, tofu needs to be pressed before cooking it. If you eat tofu often enough, then you must look at investing in a tofu press. Pressing the tofu makes two things happen. One, it removes excess water from the tofu which makes the tofu absorb sauces better. Second, because of low moisture content, the tofu crisps up faster.I don’t always have the time to press the tofu, so I use it straight from the pack.

Harrisa

Harrisa is a spicy, slightly sour chili condiment that can stay in the fridge for a long time. You can add it to your cheese sandwiches and your breakfast eggs and use it as a dipping sauce. I promise it is not a one-use condiment. I also love adding it to my hummus to give it a spicy twist. This chili paste is quite readily available across most stores and on amazon. As this is the main component of the dish, I wouldn’t suggest substituting it. That said, you can obviously take inspiration and use other chili pastes like sambel olek, hot sauce, chili jam and chili sauces.

How to make Tofu Harissa Scramble

Once you have the ingredients ready, the dish comes together quite fast.

Step 1: Prep

Always while using store-bought condiments, taste them before you add them to the dish. Every harissa paste I have tried has a different spice level. Break up the block of tofu with your hands into half a centimeter chunks.

Step 2: Cook the Onions

Slice the onions lengthwise. Add oil to the pan on medium-high heat. When hot, saute the onions. Add a pinch of salt to hasten the cooking. Once the onions turn golden brown, add the harissa paste. Add one tablespoon of water to help mix the paste well.

Step 3: Add Tofu

To the harissa mixture, add the extra firm tofu next and mix it up. I like to brown the tofu pieces, so I have some crispy, charred bits of tofu, too. Sprinkle some nigella seeds(onion seeds) or sesame seeds over and serve.

Serving

The tofu scramble can be served along with some toasted bread. I like to make a tofu toast with fresh pomegranate seeds for that added crunch. You can also make delicious grain bowls with chopped-up cucumber or go low-carb with cauliflower rice.

Storage

If you are not eating the harissa tofu in a couple of hours, the leftover scramble can be stored in an airtight container in the refrigerator for 4-5 days.

Here are some more Vegan recipes

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