Tofu is one of those foods that is often tricky to make. But fear not, my veggie and flavor packed Harissa Tofu Scramble is easy to make and even easier to eat!
[Post Updated 1/29/20, Original Post 2/14/19]: Funny how almost exactly a year after posting a recipe I coincidentally wake up crave it! Lately I’ve been waking up craving savory and spicy! And this Harissa Tofu Scramble hits the spot every time!
A great make ahead breakfast, it’s perfect at home or at work. Pair it with toast, an English muffin or even a tortilla, and you will be happy and full for hours.
Do you eat tofu? And if you do, do you normally cook it yourself?
For most people, tofu is one of those foods that seems a little foreign to make, not because it’s hard but because it requires a few tricks and thoughtful seasoning.
As a mostly plant-based eater (except for the occasional fish/seafood), I first started seriously eating and making tofu about 5 years ago. Mainly to eat different forms of protein and as a way to replace meat and poultry in my diet, especially on steak or chicken dinner nights at home.
Before I started cooking tofu, I had only eaten it at chinese restaurants. But let me tell you, tofu is a pretty amazing versatile ingredient! Plus it’s protein, calcium and iron rich, yet also gluten-free.
The tricky thing about tofu is it doesn’t taste like much on it’s own, instead it needs to be marinated, seasoned well or in a yummy sauce. This is why I adore tofu with my new current obsession… HARISSA!
Harissa is a northern African spicy and aromatic spice paste that you can buy in most grocery stores or even make yourself! Ingredients in this punchy paste include hot chile peppers (which are often smoked), garlic, olive oil, cumin, coriander, caraway and tomatoes. The resulting flavor is spicy, smoky, complex and totally addicting!
Personally I have not made my own harissa yet (hopefully soon) so I just buy the jar of it at Trader Joes. Good news is that a little goes a long way so a little jar will last for a long time!
With harissa in hand and tofu as a blank canvas, the Harissa tofu scramble is born!
Start off by sauteing some veggies in a hot pan. For my scrambles I love using hearty kale, bell peppers and sometimes red onions. Other great scramble ingredients are mushrooms, tomatoes, spinach and beans!
To make the tofu, drain it from the liquid in the package. In a colander or bowl, crumble the tofu with your hands then toss it into the hot pan with the veggies. Saute and season it up with the magical harissa! Serve the scramble with a little cheese (feta is perfect), hummus or even a dollop of Greek yogurt, and the avocado slices for some good fat!
That is it my friends! The finished product is a spicy delicious scramble that is super tasty with buttered toast as breakfast, in your work lunch with some pita chip or wrapped up in a tortilla and grilled! This is also a wonderful make ahead meal as it saves beautifully due to the nice firm texture of the tofu.
If you are a tofu novice, who loves a nice spicy punch, I strongly recommend this recipe for YOU! Happy scrambling!
2 portions
Ingredients
- 8 ounces firm or extra-firm tofu
- 1 tablespoon olive oil
- 1/4 red onion, thinly sliced (optional)
- 1/2 bell pepper, chopped
- 2 cups kale, roughly chopped
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp turmeric
- 1-2 tablespoon harissa paste (depending on spice preference)
- Feta cheese
- Hummus
- Greek yogurt
- Avocados
- Toast, Pita chips or fruit
Instructions
- Heat up a cast iron or any sturdy pan with olive oil over medium heat. Add the kale and onions, cook for 3-4 minutes, then add peppers.
- While the veggies cook for 5 minutes, drain the tofu from the liquid it is packaged in. Crumble it up with your hands into a colander or bowl.
- With a spatula, move the veggies to one side of the pan and add tofu to the other. Sauté for 3 minutes. Add salt, garlic and tumeric. In a little cup, mix harissa paste with a tablespoon of water. Pour the harissa over the tofu and veggies. Stir and cook for another 5 minutes until tofu is slightly browned.
- Add cracked pepper and taste for spice. Add more harissa if desired.
Notes
Add whatever veggies you like. This is a great make ahead meal that will save for 4-5 days. Top off with hummus, cheese, yogurt, or avocado. Serve with toast, pita chips, quinoa, roasted potatoes or simply fruit.
Vegan and Gluten Free.
Recipe slightly adapted from MinimalistBaker.
Originally posted 2020-01-29 05:53:00.
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