Scrambled harissa tofu

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.

Serves 6


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.

Published by motherrach

Alongside this blog, which records tried and tested family favourites, I’m documenting on Instagram (mother_rach_cooks) my efforts in repertoire expansion.

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