Turkish Tofu Scramble (Tofu Menemen)
Recipe by Steph Schall Hub
Prep Time 3 mins
Cook Time 7 mins
Total Time 10 mins
If you want a quick hot breakfast option that is on the table in 10 minutes, this is your answer. Tofu Menemen, Shakshuka's cooler, lesser known cousin, this is a flavour bomb over some toasted sourdough. All you need is silken tofu, a can of tomatoes, green chilli and some spices to make a dish that your tastebuds will fall in love with.
2 teaspoons olive oil
1/2 red onion, finely chopped (or use 2 shallots)
1 long green chilli, finely chopped
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1 can crushed tomatoes
200 g silken tofu
toasted sourdough, to serve
salt and pepper, to taste
chopped fresh parsley or coriander
1. In a medium frypan or cast iron skillet, heat olive oil over a low-medium temperature. Add in onion, chilli, and spices. Cook, stirring frequently until softened and aromatic, around 3 minutes.
2. Add in tomatoes and cook for a further 3 minutes, until deeper in colour and slightly thickened.
3. Add tofu and gently break up and fold through the tomato mixture until heated. Season with salt and pepper. Sprinkle with chopped parsley or coriander and serve with toasted sourdough.
Try to find the silken tofu that is set like a custard. The tofu should be easy to break up with your spoon or spatula as you are cooking. The consistency should be like soft scrambled eggs.
If you cannot find silken tofu then crumbled firm tofu would also work, with a slightly different texture.
If you aren’t a fan of spice, omit the green chilli and change the smoked paprika for sweet Hungarian paprika. If you want to add more spice, feel free to amp it up with some chilli flakes (Aleppo chilli flakes are my favourite).
Steph Schall is a plant-based chef, registered nurse, qualified yoga instructor and health coach. She is the resident chef at the Abbie James HQ and you can find out more about her culinary adventures and her cooking classes at www.stephschallhub.com
Read our interview with Steph here.