Even when we’re not conducting a flirtation with veganism, I like to wheel this out for a weekend brunch. A delicious alternative to eggs, it might be considered a ‘Gen Z rántotta’, because it recalls the paprika-spiced scrambled egg-and-onion dish Babú would cook on those rare occasions when family supper was left up to him. Served on thick slices of grilled sourdough bread with a green salad alongside, it becomes a complete and balanced vegan meal.
2 tbsp olive oil
2 onions, finely sliced
1½ tbsp rose harissa (I use Belazu, but you could make your own apricot harissa)
700g silken tofu, drained
6 slices of sourdough, grilled or toasted
Avocado & cucumber salad
½ cucumber, slices in half lengthways, deseeded and thinly sliced on an angle
2 green chillies, deseeded and thinly sliced
3 ripe avocados, thinly sliced
20g picked coriander leaves
1 tbsp olive oil
2 tbsp lime juice
1 tsp nigella seeds
Heat the oil in a large frying pan on a medium heat. Add the onions and fry for 9-10 minutes, stirring frequently until caramelised and soft.
While the onions are frying, mix all the ingredients for the salad with ⅟₃ teaspoon of salt and set aside.
Add the harissa to the onions and continue to stir for 1 minute, then add the tofu and ¾ teaspoon of salt. Use a potato masher to break up the tofu so it looks like scrambled egg, and continue to heat for 2 minutes so it’s hot. Serve the scrambled tofu on the grilled sourdough with the salad alongside.